Canapés
Available for lunch & dinner
Beetroot & hazelnut s’more
Vodka cured cod, wasabi & avocado
Suffolk chorizo toastie
Confit duck rillette, pickled cherry
Mushroom croquette, quail’s egg
Smoked mackerel, spelt sable
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
Selection of canapés
Pyghtle, courgette, buckwheat & summer herbs
–
Mersea crab, pickled wasabi mooli, apple & black sesame
–
*Rabbit & duck liver pressing, pea & pistachio*
–
Hand dived Orkney scallop, crown prince squash, Noilly Prat
–
Markshall Farm Estate venison, local beetroot & blueberries
–
*Strawberry, sweet cicely, black pepper*
–
Chocolate & cherry
–
A selection of British cheeses | 9
7 Courses | 78
Wine flight | 59pp | Non-alcoholic flight | 51pp
5 Courses | 63
Wine flight | 45pp | Non-alcoholic flight | 37pp
*Only included in the 7 Course option*
Vegetarian tasting Menu
Selection of canapés
Pyghtle, courgette, buckwheat & summer herbs
–
Wasabi pickled mooli, apple & black sesame
–
*Pea tartare, radish & goats curd*
–
Turnip, cherry & hazelnut
–
Parsnip, girolles, egg yolk & black garlic
–
*Strawberry, sweet cicely, black pepper*
–
Chocolate & cherry
7 Courses | 78
Wine flight | 59pp | Non-alcoholic flight | 51pp
5 Courses | 63
Wine flight | 45pp | Non-alcoholic flight | 37pp
*Only included in the 7 Course option*
Lunch Menu
12pm-2pm Tuesday, Thursday, Friday & Saturday
Starters
Pyghtle, courgette, buckwheat & summer herbs
Salt cod mousse, anchovy, cucumber & pistachio
Rabbit & black pudding rillette, blackberry & mustard
Mains
Suffolk lamb rump, pearl barley, sweetcorn & baby onion
Stone bass, brown shrimp, tomato & pea
Parsnip, girolles, egg yolk & black garlic
Salt & vinegar potatoes ⎹ 6
Desserts
Chocolate & brown butter cremeux, cobnut & honey
Strawberry & lemon verbena Bakewell, roasted strawberry sorbet
Golden Saye, gooseberry pickle, brioche
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
Pyghtle, courgette, buckwheat & summer herbs | 15
Mersea crab, wasabi pickled mooli, apple & black sesame | 17
Rabbit & duck liver pressing, pea & pistachio | 18
Quail Kyiv with summer beans, hazelnut & preserved lemon | 17
Hand dived Orkney scallop, crown prince squash, Noilly Prat | 22
Mains
Markshall Farm Estate venison, beetroot & local blueberries | 36
Aylesbury duck, spring turnip & apricot | 34
Halibut, chicken wing, kohlrabi & nasturtium| 35
Scottish lobster, sweetcorn & Vadouvan | 40
Parsnip, girolles, egg yolk & black garlic | 28
Salt & vinegar potatoes | 6
Desserts
Chocolate & cherry | 14
Strawberry, sweet cicely, black pepper | 14
Peach, raspberry, lemon verbena | 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.