Lunch Menu

Heritage tomato salad, comte panna cotta, tomato foam, basil (V)

Ham hock, pickled mushrooms, cep, onion, pea mousse

Cured mackerel, horseradish, gooseberries, dill


Hake, dill potato, cucumber, squid, lemongrass cream

Braised neck of lamb, red pepper, chorizo, broad beans, dauphinoise

Pea and mint ravioli, radish, spring onion, baby gem, carrot, pea cream (V)


Blueberry, lemon, yoghurt, white chocolate

Eton Mess, basil

A selection of cheese


21 two courses

26 three courses



Lunch Taster Menu

Chef’s appetiser

(Il Folo Prosecco, Spumante D.O.C. Modella, Italy)


Heritage tomato salad, comté panna cotta, tomato foam, basil sorbet (V)

(Greywacke, Sauvignon Blanc, Marlborough, New Zealand)

Cromer crab, sweetcorn, cucumber, avocado, poached salmon

(Money Spider, d’Arenberg, Roussanne, Mclaren Vale, Southern Australia)


Loin of lamb, braised neck, red pepper, chorizo, broad beans

(Amalaya Malbec, Mendoza, Argentina)

A selection of cheese

(Late Bottle Vintage Port)

Eton Mess, basil

(Moscato D’Asti, Barrolo, Italy)


41 per person

72 per person including wine flight