Sunday lunch menu

Suffolk Ham Hock Terrine

Celeriac remoulade, apple, pistachio, puff pastry and Sakura cress (Ce, E, G, Mk, Mu, N, SD)

Braised Featherblade of Beef and Cheddar Croquette

Tarragon mayonnaise, pickled Roscoff onion, mustard seeds, crispy kale and Madeira (E, G, Mk, Mu, SD)

Grilled Fillet of Mackerel

Spinach purée, cherry tomato, charred cucumber, samphire and shiso cress (F, Mk, SD)

Citrus Cured Salmon Tartar

Confit egg yolk, crispy shallot, watercress and crostini (E, F, G, Mk, Mu, SD)

Roasted Red Pepper and Tomato Velouté (v)

Pepper julienne, basil and herb oil (Mk)

Warm Leek and Potato Tart (v)

Truffled espuma and chive (G, Mk, Mu, N)

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy (E, G, Mk, SD)

Rump of Suffolk Lamb and Belly Pastilla

Potato fondant, artichoke, cavolo nero and Madeira jus (E, G, Mk, SD)

Dingley Dell Pork T-Bone

Pomme purée, truffled peas, rainbow chard and mustard sauce (Mk, Mu, SD)

Breast of Free Range Chicken

Herb gnocchi, Parma ham, charred baby leek and red wine jus (E, G, Mk, SD)

Pan Roast Skate Wing

Herb crushed new potatoes, samphire with brown shrimp and caper sauce (C, F, Mk, SD)

Pavé of Atlantic Hake

Pressed Ratte potato, tenderstem broccoli, almond and mussel cream (F, G, Mk, Mo, N)

All Main Courses Served with: Cauliflower Cheese (Mk, G, E, Mu); Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli (Mk)

Mango and Lime Meringue Pie

Coconut Chantilly, confit pineapple and passion fruit sauce (E, G, Mk, SD)

Deconstructed Black Forest GateauRaspberry Shortbread

Amarena cherry, Kirsh custard and chocolate chard (E, G, Mk, S, SD)

Strawberry and Yoghurt Mousse

Meringue, white chocolate ganache, strawberry and lime sorbet (E, G, Mk, S, SD)

Chef’s Selection Cheese Board

Homemade quince jelly, biscuits, grapes and celery (Ce, E, G, Mk, N, SD)

£60.00 per person