Canapés
Available for lunch & dinner
Canapés
Chilli & cheese doughnut
Vodka cured cod, wasabi & avocado
Haggis, neeps & tatties
Lamb tartare, goats curd
Mushroom croquette, quail’s egg
Mackerel rillette, 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
Chilled leek soup, creme fraiche, gooseberries, Exmoor caviar
–
Mersea crab, pickled wasabi mooli, apple & black sesame
–
*Rabbit & duck liver pressing, pea & pistachio*
–
Wild sea bass, Scottish lobster, courgette & basil
–
Suffolk lamb, asparagus, wild garlic & hazelnut
–
*Strawberry, sweet cicely, black pepper*
–
Chocolate, thyme, olive oil
–
A selection of British cheeses | 9
7 Courses | 78
Wine flight | 52pp | Non-alcoholic flight | 46pp
5 Courses | 63
Wine flight | 38pp | Non-alcoholic flight | 32pp
*Only included in the 7 Course option*
Vegetarian tasting Menu
Selection of canapés
Chilled leek soup, creme fraiche, gooseberries
–
Wasabi pickled mooli, apple & black sesame
–
*Pea tartare, radish & goats curd*
–
Salt baked celeriac, black garlic, walnut & brown butter
–
Asparagus, wild garlic & morel
–
*Strawberry, sweet cicely, black pepper*
–
Chocolate, thyme, olive oil
7 Courses | 78
Wine flight | 52pp | Non-alcoholic flight | 46pp
5 Courses | 63
Wine flight | 38pp | Non-alcoholic flight | 32pp
*Only included in the 7 Course option*
Lunch Menu
12pm-2pm Tuesday, Thursday, Friday & Saturday
Starters
Chilled leek soup, creme fraiche, gooseberries
Sea bream tartare, Bloody Mary sorbet, oyster & lime
Asparagus & chicken raviolo, wild garlic, morel veloute
Mains
Suffolk lamb rump, cauliflower, apricot & almond
Cod fillet, salt cod brandade, cucumber & sorrel
Salt baked celeriac, black garlic, walnut & brown butter
Salt & vinegar potatoes⎹ 6
Desserts
“Mint choc chip”
Essex rhubarb, yoghurt & lemon verbena
Beauvale Blue, stout & raisin toast, apple & daikon
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
Chilled leek soup, creme fraiche, gooseberries, Exmoor caviar | 15
Mersea crab, wasabi pickled mooli, apple & black sesame | 17
Rabbit & duck liver pressing, pea & pistachio | 18
Suckling pig belly, King oyster mushroom, sorrel & golden raisins | 16
Braised white asparagus, pickled mussels, sea campion | 16
Mains
Suffolk lamb, asparagus, wild garlic & hazelnut | 36
Aylesbury duck, spring turnip & apricot | 30
Sole, brown shrimp, morel, baby artichoke | 32
Wild sea bass, Scottish lobster, courgette & basil | 34
Salt baked celeriac, black garlic, walnut & brown butter | 28
Salt & vinegar potatoes | 6
Desserts
Chocolate, thyme, olive oil | 14
Strawberry, sweet cicely, black pepper | 14
Pistachio, goats curd, cucumber & mint | 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.