STARTERS

Butternut squash soup, mozzarella, chestnuts, cheese and onion brioche.  7

Mackerel, green tomatoes, lemon curd, jalapeno. 8

Ricotta, courgette, basil.  7

Partridge, black garlic, heritage beetroot, hazelnuts.  8

Mussels, cider, chorizo.  8

Salmon, seaweed, shiitake, apple. 8

Norfolk Quail, sweetcorn, chorizo. 8

 


MAINS

Roast hake, bacon cream, clams, samphire. 15

Chargrilled bavette, shiitake and kale.  15

Ricotta gnocchi, fennel, radish, lovage, olive. 13

Roast hogget, hay baked turnip, anchovy yoghurt. 17

Monkfish, capers, brown butter, lemon, salt cod dauphine. 18

Plaice, Norfolk wild mushrooms, rainbow chard. 16

Pumpkin, tabbouleh, chicory, pickled walnut. 13

BBQ collar of pork, carrot kimchi, carrot puree. 14

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

 

EXTRAS   3

Triple cooked chips, smoked garlic aioli.  

Sweet potato, rosemary

Roast carrots, yoghurt, dukkah.

Roast cabbage, bacon crumb.

Eves Hill leaves, house dressing.

 

DESSERTS   6

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

Baron Bigod, fruit-bread, celery.

Blackberry, meringue, Chantilly cream.

Caramelised white chocolate, coriander caramel, coconut ice cream.

Cherry and almond cake, milk sorbet.