February Restaurant Menu

Warm Artisan Bread with Balsamic Reduction & Hill’s Farm Rapeseed Oil

Marinated Moroccan Olives 

To Start

Cream of Celeriac Soup, Ham Hock Tortellini

Seared Wood Pigeon, Rocket and Pancetta, Fig Tart Tatin

Citrus Glazed Mackerel, Almond and Parmesan Tartine, Lemon Jelly

Carpaccio of Wild Boar, Fennel and Orange Salad, Mustard Dressing

Steamed Mussels, ‘Adnams Oyster Stout’ Foam, Brown Bread

Warm Beetroot Mousse, Baby Watercress, Goats Cheese Croustade 

To Share

The Bottisham Smoke House Experience: Hot Smoked Gressingham Duck, Chicken & Pigeon Breast and Cold Smoked Camembert with Homemade Pickles, Chutney and Warm Bread

 

To Follow

Telmara Farm Duck, Croquette of Leg, Shallot Textures, Baby Spinach, Dates in Bacon, Grain Mustard Cream

28 Day Aged Sirloin Steak, Grilled Field Mushroom & Tomato, Hand Cut Chips, Caper Butter

Sutton Hoo Chicken, Foie Gras Ballotine, Sage Brioche, Sprouting Broccoli, Artichoke Puree, Madeira

Roasted Loin of Hare, Tortellini & Crumble, Spiced Walnuts, Endive, Soy and Apple

Norfolk Leek, Celery Leaf and Pearl Barley Risotto, Binham Blue Beignets

Duo of Pollock, Crab & Spring Onion Risotto, Pancetta and Basil, Lemon Oil

Pan – fried Organic Salmon, Beetroot Mash, Carrot & Ginger, Scallops, Horseradish Foam

Caramelised Chicory Tart, Feta and Thyme, Pear Salad

On the side

Hand Cut Chips

Hill Farm Rapeseed Oil Mash 

Pear & Chicory Salad

Chilli Spinach

Sprouting Broccoli

 

To Finish

Carrot Cake, Orange, Black Olive, Salted Honeycomb 

White Chocolate and Peanut Parfait, Banana

Passion Fruit Bavarois, Mango Sorbet

Poached Rhubarb, Stem Ginger, Vanilla

Dark Chocolate Marquise, Pineapple and Chilli

East Anglian Farmhouse Cheeses with Chutney, Grapes and Suffolk Rusks

Tea or Fontaleza Coffee with Homemade Sweets