Sunday lunch menu

Grilled Fillet of Mackerel

Kohlrabi, tomato and shallot salsa, Siam sauce and shiso (F, G, Mk, Mu, S, SD)

Featherblade and Smoked Cheddar Beignet

BBQ emulsion, pickled Roscoff onion, Madeira and Sakura Cress (E, G, Mk, Mu, N, S, SD)

Celeriac Velouté (v)

Truffled arancini and Port reduction (Ce, E, G, Mk, SD)

Creamed Rosary Ash Goats Cheese (v)

Baby beetroots, nut granola, pomegranate and crostini (G, Mk, Mu, N, SD)

Red Wine Glazed Pigs Cheeks and Parma Ham

Celeriac purée, apple and artichoke crisps (Ce, Mk, SD)

Talbooth Smoked Salmon and Tartar Croquette

Crème fraîche, herb oil, fennel and radish pickles (E, F, G, Mk)

Roast Ribs of Dry Aged English Beef

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

Slow Roast Haunch of Venison

Potato fondant, blackberry, salsify, rainbow chard and red wine jus (G, Mk, SD)

Breast of Norfolk Chicken

Herb gnocchi, charred leek, pea and tarragon jus (E, G, Mk, SD)

Dingley Dell Pork Tenderloin and Treacle Bacon

Pomme purée, cauliflower, black cabbage and mustard cream (Mk, Mu, SD)

Fillet of Sea Trout

Black olive and basil crushed potatoes, tenderstem broccoli, beurre blanc (F, Mk, SD)

Butter Roast Pavé of Hake

Garlic Ratte potatoes, sea vegetables, mussel and saffron cream (F, Mk, Mo, SD)

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

Warm Chocolate Mousse, Red Wine Poached Pears

Cocoa nib crumble and clotted cream ice-cream (E, Mk, S, SD)

Orange and Cranberry Bakewell Tart

Confit oranges and crème Anglaise (E, G, Mk, N)

Hazelnut Choux Bun, Caramel Diplomat

Feuilletine and passionfruit sorbet (E, G, Mk, N)

Chef’s Selection Cheese Board

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

£52.00 per person