Canapés
Available for lunch & dinner
Canapés
Chilli & cheese doughnut
Vodka cured cod, wasabi & avocado
Haggis, neeps & tatties
Venison tartare, oyster emulsion
Mushroom croquette, quail’s egg
Smoked eel, pickled grape
Tuna, anchovy cracker
Ox tongue fritter, gribiche
Per canapé | 2.5
All canapés | 18
Tasting Menu
Available for lunch & dinner
To be taken by the whole table
Baked potato consommé, St Judes custard, onion & truffle
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Mersea crab, pickled wasabi mooli, apple & black sesame
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*Duck Battenburg, beetroot & cocoa *
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Hake smoked eel, Jerusalem artichoke, Exmoor caviar, Champagne
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Beef sirloin, oxtail, salsify, morels
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*Blood orange, Yorkshire rhubarb, almond, burnt honey*
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Chocolate, coffee & Pedro Ximénez
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A selection of British cheeses | 9
7 Courses | 78
Wine flight | 51pp | Non-alcoholic flight | 45pp
5 Courses | 63
Wine flight | 37pp | Non-alcoholic flight | 31pp
*Only included in the 7 Course option*
Vegetarian tasting Menu
Baked potato consommé, St Judes custard, onion & truffle
–
Wasabi pickled mooli, apple & black sesame
–
*Beetroot & cocoa *
–
Jerusalem artichoke, Sea herbs
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Salt baked celeriac, black garlic, walnut & brown butter
–
*Blood orange, Yorkshire rhubarb, almond, burnt honey*
–
Chocolate, coffee & Pedro Ximênez
7 Courses | 78
Wine flight | 51pp | Non-alcoholic flight | 45pp
5 Courses | 63
Wine flight | 37pp | Non-alcoholic flight | 31pp
*Only included in the 7 Course option*
Lunch Menu
12pm-2pm Tuesday, Thursday, Friday & Saturday
Starters
Baked potato consommé, St Judes custard, onion & truffle
Cured sea trout, apple, hazelnut, sea herbs
Potted duck, Madeira jelly, beetroot
Mains
Guinea fowl, turnip, rhubarb, Vin Jaune
Mergrim sole, brown shrimp, black olive & courgette
Salt baked celeriac, black garlic, walnut & brown butter
Salt & vinegar potatoes⎹ 6
Desserts
Chocolate souffle, peanut butter ice cream
Pistachio, yuzu, olive oil
Suffolk gold & truffle toastie, 1921 “Brantson pickle”
Assembly coffee, Butterworth & Son’s loose leaf teas, with petit four | 6.95
2 Courses | 28
3 Courses | 33
If you have any food allergies, intolerances or special dietary requirements, please inform our waiting staff.
We will do everything we can to ensure your meal is allergen free
Dinner Menu
6pm-9.15pm Tuesday, Thursday, Friday, Saturday
Tables of 7 or more Tuesday to Friday will be required to order from a reduced A la carte menu, consisting of dishes available from the menu that week. Tables of 7 or more on Saturday dinner are required to order from the tasting menu only
Starters
Potato consommé, St Judes custard, onion & truffle| 15
Mersea crab, wasabi pickled mooli, apple & black sesame | 17
Duck Battenburg, beetroot, cocoa | 18
Suckling pig belly, King oyster mushroom, sorrel & golden raisins | 16
Sea trout, sea beet, turnip, hazelnut | 16
Mains
Beef sirloin, oxtail, salsify, morels | 36
Sutton Hoo chicken, leek, maitake, vin Jaune | 30
Hake, smoked eel, Jerusalem artichoke, Exmoor caviar, Champagne | 34
Halibut, nori, brassicas & clams| 32
Salt baked celeriac, black garlic, walnut & brown butter | 28
Salt & vinegar potatoes | 6
Desserts
Chocolate, coffee & Pedro Ximénes | 14
Blood orange, Yorkshire rhubarb, almond, burnt honey | 14
Pear, brown butter, malt | 13
Selection of British cheeses, fig chutney, oatcakes, truffle honey | 16
(Additional bread and oatcakes | 2.5)
Assembly single origin coffee & a selection of Butterworth and Son’s loose leaf teas, served with petit four | 6.95
Espresso Martini with petit fours | 15
If you have any food allergies or dietary requirements please inform a member of our team prior to your reservation.
We will do everything we can to ensure your meal is allergen free.