STARTERS

Heritage tomatoes, goats curd, tomato consommé.  6

Mackerel, cucumber, gooseberry, yoghurt.  8

Ricotta, courgette, basil.  6

Green beans, nectarine, almond milk.  7

Mussels, cider, chorizo.  8

Chicken and ham hock crubeens, beetroot relish, pickled walnut. 7

Chargrilled sardines, spicy tomato salsa, lemon curd. 7

 


MAINS

Roast hake, bacon cream, clams, samphire. 15

Chargrilled bavette, shiitake and spring greens.  16

Black truffle and hazelnut gnocchi, mushroom puree, dehydrated mushroom. 13

Spring lamb, aubergine, red pepper. 15

Roast cod, dashi, noodles, seaweed, mushrooms. 14

Thai BBQ whole seabass, asian salad. 18

Grilled cauliflower steak, Baharat cream, pomegranate, pearl barley. 13

1kg Cote de Boeuf for 2 to share, triple cooked chips, béarnaise sauce. 50

 

EXTRAS   3

Triple cooked chips, smoked garlic aioli.  

Pink Fir potatoes, mint pesto.

Roast spring carrots, labneh, dukkah.

Roast spring carrots, yoghurt, dukkah.

Farmyard ratatouille.

 

DESSERTS   6

Farmyard chocolate bar: Colombian 65%, miso caramel, peanut.

Baron Bigod, fruit-bread, celery.

Coconut parfait, BBQ pineapple.

Norfolk lavender honey custard, peaches, hibiscus.

Baked cream, English strawberries, strawberry and lemongrass broth.

Norfolk lavender honey custard, peaches, hibiscus.