Our menu’s change on a regular basis and take advantage of great seasonal produce.  The menu’s on this page represent samples, however, if you have specific dietary requirements please let us know when booking so we can make sure you are well catered for.

Sunday Lunch / Dinner

Starters:

  • Tomato tart, rocket & radish salad, black olive dressing 7.75 (vg)
  • Whipped goats curd, figs, roasted hazelnuts, honey & thyme dressing 7.75 (v/gf)
  • Chicken liver parfait, onion jam cornichons, sourdough toast 8
  • Grilled sardines, fennel, parsley, preserved lemon, coriander oil 7.75
  • Crispy Squid, fried potatoes, red peppers, smoked parika aioli 8.50
  • Charcuterie board, olives, pickles, chutney, toasted sourdough 9 / 14.50

Mains:

  • Roast sirloin of Angus beef, horseradish cream 19.50
  • Roast Waveney Valley pork loin, apple Sauce 16.5
  • Chestnut mushroom, red lentil & cheddar nutloaf 14.5 (v)
  • Vegan wellington, sweet potato, beetroot, kale, red onion & cannellini beans 14.5 (vg)

To share:

  • Whole roasted Suffolk chicken, sage & onion stuffing, bread sauce (for 2 people) 32
  • Picanha (roasted rump of beef for 4 people) 75
  • PLEASE NOTE: All roasts served with roast potatoes & parsnips, carrots & swede mash, braised red, cabbage, broccoli & Yorkshire pudding

Other plates to share:

  • Pearl barley risotto, roasted beetroot, butternut squash, red onion & spinach 14 (vg)
  • Camembert stuffed gem squash, sweet potato, red onions, puy lentils, salsa verde 13.75 (v)
  • Salmon & herb fishcakes, tenderstem broccoli, samphire, & mustard cream sauce 15
  • Prawn, crab & chorizo linguine, tomato, parsley, garlic, chilli oil & charred lemon 16.5
  • Beer battered fish & chips, mushy peas, tartare sauce 13.5

Sides:

  • Roast potatoes 4.5
  • Red cabbage 4
  • Carrot & swede mash 3.5
  • Cauliflower cheese 4
  • Broccoli 4.5

A La Carte – Menu (September 2019)

Starters:

  • Tomato tart, rocket & radish salad, black olive dressing 7.75 (vg)
  • Whipped goats curd, figs, roasted hazelnuts, honey & thyme dressing 7.75 (v/gf)
  • Chicken liver parfait, onion jam, cornichons, sourdough toast 8
  • Grilled sardines, fennel, parsley, preserved lemon, coriander oil 7.75
  • Crispy Squid, fried potatoes, red peppers, smoked paprika aioli 8.50
  • Charcuterie board, olives, pickles, chutney, toasted sourdough 9 / 14.50

Mains:

  • Pearl barley risotto, roasted beetroot, butternut squash, red onion & spinach 14 (v/vg/gf)
  • Camembert stuffed gem squash, sweet potato, red onions, puy lentils, salsa verde 13.75 (v)
  • Steak & kidney pie, mash, green beans & red wine jus 15.50
  • Salmon & herb fishcakes, tenderstem broccoli, samphire, poached egg & mustard cream sauce 15
  • Waveney valley pork loin chop, cannellini beans, N’duja, red pepper, kale 16 (gf)
  • Prawn, crab & chorizo linguine, tomato, parsley, garlic, cjilli oil & charred lemon 16.50

From the Grill:

  • Bavette 18 (gf)
  • Rump 22.5 (gf)
  • Sirloin 27.5 (gf)
  • Lamb leg 18.5 (gf)
  • PLEASE NOTE: All served with rosemary & garlic fries, watercress & shallot salad
  • Choice of sauce – Peppercorn, Red wine, Garlic butter

Sides:

  • Fries, rosemary & garlic salt 4.5 (vg/gf)
  • Tenderstem broccoli, chilli, almond’s 5 (vg/gf)
  • Rocket & Parmesan salad 5 (v/gf)
  • New potatoes, mint butter 6.5 (v/gf)
  • Green beans, garlic & shallot confit 5 (vg/gf)

Key:
/v = Vegetarian
/vg = Vegan