Sunday lunch menu

BBQ Glazed Belly of Dingley Dell Pork

Charred onion, mustard, kale and chorizo mayonnaise (E, F, G, Mk, Mu, S, SD)

Parma Ham and Cheddar Croquettes

Compressed melon, rocket pesto and toasted pine nuts (E, G, Mk, Mu, N, SD)

Grilled Fillet of Mackerel

Siam sauce, pickled kohlrabi with tomato and broad bean salsa (F, G, Mk, Mu, S, SD)

Citrus Cured Salmon and Tiger Prawn Tart

Preserved lemon, avocado, radish and shiso (C, E, F, G, Mk, Mu, SD)

Pea Velouté (v)

Truffled peas and crème fraîche (Mk)

Creamed Goats Cheese Mousse (v)

Heritage baby beetroot, puffed wild rice, pomegranate molasses and sourdough croûte (G, Mk, Mu, SD)

Roast Ribs of Dry Aged English Beef

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

Rump of Suffolk Lamb and Confit Shoulder Croquette

Potato fondant, tenderstem broccoli, black garlic and Madeira jus (E, G, Mk, SD)

Dingley Dell Pork Tenderloin and Treacle Cured Bacon

Crispy potato tubes, spring peas, oyster mushroom and mustard sauce (Mk, Mu, SD)

Breast of Guineafowl

Herb gnocchi, caramelised shallot, broad beans with chestnut mushroom and cream sauce (E, G, Mk, SD)

Pan Roast Fillets of Plaice

Pressed ratte potatoes, hispi cabbage, charred sweetcorn with saffron foam (F, G, Mk, SD)

Fillet of Sea Bream

Herb crushed new potatoes, dill pickled fennel with mussel and clam velouté (F, Mk, Mo)

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

Warm Belgian Triple Chocolate Brownie

Pecan nuts, crémeux, pear sorbet (E, G, Mk, N, S, SD)

Gingernut Biscuit & Passion Fruit Cheesecake

Mango salsa, gingerbread crouton & coconut gelato (E, G, Mk, SD)

Strawberry & Elderflower Pavlova

Bourbon vanilla Chantilly, elderflower jelly, marinated strawberries (E, Mk, SD)

Chef’s Selection Cheese Board

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

£60.00 per person