Lunch Menu

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

Chicken liver parfait, Sweetcorn, Chicken wing, lemon   

Cured mackerel, smoked mackerel, horseradish, baked apple, dill

 

Halibut, dill potato, cucumber, squid, lemongrass cream

Lamb neck, garlic puree, mushrooms, dauphinoise potato, miso aubergine

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 Follo 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)

 

Lamb neck, garlic puree, mushrooms, dauphinoise potato, miso aubergine

(Soraie, Veneto, Cecilia Beretta, Italy)

A selection of cheese

(Late Bottle Vintage Port)

Eton Mess, basil

(Moscato D’Asti, Barolo, Italy)

41 per person

72 per person including wine flight