First course

Spinach, ricotta and nutmeg ravioli, sage butter, parmesan.

Tomato tart tatin, burrata, tapenade, basil.

Suffolk asparagus, lemon and hollandaise.

Cornish crab salad, watercress velouté, granny smith, kohlrabi.

Salmon tartar, golden beetroot, horseradish, mache

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Roasted rump of spring lamb, minty peas, little gem, parmesan gnocchi.

Confit belly of pork, white beans, leeks and spring vegetables, salsa verde.

Grilled red mullet, yellow courgetti, confit tomato, salsa verde.

Roasted turbot, white beans, globe artichokes, root vegetables.

Stuffed round courgette, ratatouille, parmesan polenta. (V)

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Chocolate truffle cake, chocolate crumble.

Dark chocolate fondant, salted caramel, vanilla ice cream.

Vanilla panna cotta, fresh raspberries, amaretti crumble.

Chewy meringues with strawberries and cream.

Orange and pistachio sponge, crème fraiche.


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