Canapés
Available for lunch & dinner
Beetroot, goats cheese & hazelnut s’more
Vodka cured cod, wasabi & avocado
Suffolk chorizo toastie
Venison tartare, green peppercorn
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
Jerusalem artichoke consommé, autumn truffle, walnut & grape
–
Mersea crab, pickled wasabi mooli, apple & black sesame
–
Hand dived Orkney scallop, crown prince squash, Noilly Prat
–
Markshall Farm Estate venison, local beetroot & blueberries
–
*Ham hock, duck liver, pineapple, chilli & Sauternes*
–
*Coconut, plum, shiso*
–
Chocolate & cherry
–
A selection of British cheeses | 9
7 Courses | 79
Wine flight | 65pp | Non-alcoholic flight | 51pp
5 Courses | 64
Wine flight | 65pp | Non-alcoholic flight | 37pp
*Only included in the 7 Course option*
Vegetarian tasting Menu
Selection of canapés
Jerusalem artichoke consommé, autumn truffle, walnut & grape
–
Wasabi pickled mooli, apple & black sesame
–
Roasted salsify, chestnut, date & sea herbs
–
Parsnip, girolles, egg yolk & black garlic
–
*Beetroot, blackberry & walnut*
–
*Coconut, plum, shiso*
–
Chocolate & cherry
7 Courses | 79
Wine flight | 65pp | Non-alcoholic flight | 51pp
5 Courses | 65
Wine flight | 48pp | Non-alcoholic flight | 37pp
*Only included in the 7 Course option*
Lunch Menu
12pm-2pm Tuesday, Thursday, Friday & Saturday
Starters
Jerusalem artichoke consommé, autumn truffle, walnut & grape
Salt cod mousse, anchovy, cucumber & pistachio
Rabbit & black pudding rillette, blackberry & mustard
Mains
Pork fillet, braised cheek, creamed parsley, garlic
Stone bass, nori crumb, tomato & fennel
Parsnip, girolles, egg yolk & black garlic
Salt & vinegar potatoes ⎹ 6
Desserts
Chocolate & brown butter cremeux, cobnut & honey
Pumpkin panna cotta, clotted cream, coffee
Nuttus, malted crumpet, onion butter
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
Jerusalem artichoke consommé, autumn truffle, walnut & grape| 15
Mersea crab, wasabi pickled mooli, apple & black sesame | 17
ham hock, duck liver, pineapple, chilli & Sauternes | 18
Quail Kyiv with girolles, hazelnut & preserved lemon | 17
Hand dived Orkney scallop, crown prince squash, Noilly Prat | 22
Mains
Markshall Farm Estate venison, beetroot & local blueberries | 36
Guinea fowl, cauliflower, date & saffron | 34
Monkfish, nori, celeriac & mussels | 36
Cod loin, chestnut & salsify | 33
Parsnip, girolles, egg yolk & black garlic | 28
Salt & vinegar potatoes | 6
Desserts
Chocolate & cherry | 14
Coconut, plum, shiso | 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.