To Start…
Roasted Butternut Squash Veloute
Goats Cheese Scone, Sage Butter
£6
Tea Smoked Telmara Duck
Blackberry, Cobnut, Sorrel
£7
Pressed Pig’s Cheek
Conference Pear, Chorizo Jam
£6.50
Blackened Organic Salmon
‘Kohl’ Slaw, Cucumber, Avocado, Yoghurt
£7
Sea Scallops
Sweetcorn, Fried Quail Egg, Autumn Truffle
£9.50
Black Fig Salad
Ricotta, Walnut, Salad Rocket, Suffolk Honey
£6.50
To Follow…
Local Pheasant
Parsnip, Kale, Chestnut, Vanilla Pear
£17
Roseleigh Farm Pork
Red Onion Tatin, Celeriac, Baby Leeks, Aspall’s Cyder
£16.50
Denham Estate Venison
Beetroot, Goats Cheese, Sprouting Broccoli, Horseradish, Pea Puree
£19
Halibut
Honey & Cumin Carrots, Curried Lentils, Mussels & Coconut
£18
Cod Loin
Artichoke, Rosti, Tempura Cheek, Caramelised Walnut, Granny Smith
£16.50
Girolle & Leek Risotto
Autumn Truffle, Fried Duck Egg
Starter £6 Main £12
On the side…
Hand Cut Chips
Hill Farm Rapeseed Oil Mash
Kale & Pancetta
Balsamic Roasted Beetroot
£3 each
Warm Chocolate Fondant
Sea Buckthorn & Hazelnut
£6.50
Suggested Tipple:-
Tokaji Aszu, 5 Puttonyos, Royal Tokaji Company ,Hungary 2005
£9.00 100ml Glass
Pumpkin Tart Tatin
Salted Pumpkin Seeds, Banana & Yoghurt
£6.50
Suggested Tipple:-
Muscat Beaumes de Venise, Domaine de Fenouillet,France 2005
£6.00 100ml Glass
‘Apples & Pears’
Textures of Apple & Pear, Cardamom Panna Cotta
£6.50
Suggested Tipple:-
Trockenbeerenauslese, Burgenland, Hopler, Austria 2007
£10.00 100ml Glass
Fennel Cake
Lemon Sorbet, Star Anise Syrup
£6.50
Suggested Tipple:-
Princess Moscato, Peter Lehmann, Barossa, Australia 2009
£5.50 125ml Glass
‘Peach Melba’
Vanilla, Raspberry & Peach
£6.50
Suggested Tipple:-
Vidal Icewine, Peller Family Vineyards, Niagara, Canada 2008
£10.00 100ml Glass
Mrs Temple’s Cheese
Tomato Chutney, Green Apple and Suffolk Rusks
£8.00
Suggested Tipple:-
Aleatico di Puglia, Francesco Candido, Salice Salentino, Italy 2002
£7.00 100ml Glass
Loose Leaf Tea or Fontaleza Coffee
Homemade Sweets
£3.00
Suggested Tipple:-
Vin Santo, Castello di Brolio, Tuscany, Italy 2003
£10.00 100ml Glass
Grill Menu
Angus x Limousin Beef
All our beef is locally sourced from Ted O’Neill, Wormegay Farm located between Downham Market and King’s Lynn. The beef is dry aged for 28 days before reaching our kitchen.
Rump
£18
Sirloin
£22
Rib Eye
£24
Fillet
£29
Served with grilled tomato, field mushroom, watercress, hand cut chips and
Café de Paris Butter
Gloucester Old Spot Pork
Our Gloucester Old Spot Pork is Free Range, Organic and locally sourced from Roseleigh Farm close to Downham Market.
Mixed Grill
4oz Fillet Steak, Gloucester Old Spot Sausage, Lamb’s Kidney, Lane Farm Black Pudding, Roseleigh Farm Pork Chop, Fried Duck Egg
£20
Harissa Lamb
Courgette, Butterbean, Lemon & Feta Salad
£16
