Chefs Appetiser


Truffle Buttered Duck Liver Parfait with Brioche
and Plum Chutney
BBQ Beetroot, Binham Blue and Walnut Salad
With Sherry Vinaigrette Dressing
Pan Fried, Hand Dived Scallops with Dingley Dell Pork Belly
and Apple Salad
Crispy Salt Cod and Soft Cooked Quails Scotch Egg with Chorizo
and Roasted Red Pepper Sauce


Pan Fried Fillet of Sea Bass with Crab Cake, Slow Roasted Tomatoes
and a Beurre Blanc Sauce

Charred Fillet Steak with, Spinach, Celeriac
and a Light Cream Jus (Served Medium Rare)

Pan Fried Breast of Chicken with Celeriac and a Girolle
Mushroom Cream Sauce

Charred Fillet of Halibut on a Seafood Risotto

Chefs Pre Dessert

Glazed Vanilla Crème Brûlée

Valrhona Hot Chocolate Fondant

Lemon Posset and Passion Fruit Foam

Warm Raspberry Bakewell Tart with Raspberry Ripple Ice Cream


Not all food items are listed on the menu. If you have any allergies or dietary requirements please ask a member of staff for full listings.

This menu is only available for pre booked parties of 12 or more in our private dining room and must be pre ordered at least 1 week prior to booking date.