Spring & Summer menu
(April 2016 to September 2016)

Pre-lunch/dinner Canapés

Choose from FOUR of the following:


  • Marinated Tuna with Avocado and Black Onion Seed Flatbread
  • Flaked Smoked Chicken with Mango in a Filo Shell
  • Potato and Courgette Latke with Red Pepper Relish (v)
  • Rainbow Trout with Pickled Quail’s Egg, New Potato and Grain
  • Teruel Ham, Roast Fig and Truffled Balsamic
  • Artichoke, Black Olive and Feta Frittata (v)


  • Smoked Haddock Welsh Rarebit Tartlet
  • Rare Roast Sirloin of Beef, Cambridge Blue Cheese and Toasted
  • Red Onion and Gruyere Empanadillas (v)
  • Asparagus Spears with Prosciutto and Lemon Mayonnaise (v)
  • Cromer Crab and Mascarpone Bruschetta
  • Queen Scallop and Suffolk Chorizo Skewer
  • Tomato, Olive and Mozzarella Arancini (v)


  • Cream of Broccoli, Fennel and Watercress with Toasted Almonds (v)
  • Roast Sweet Potato with Goat’s Cheese Cream (v)
  • Italian Seafood Soup with Cannellini Beans, Mixed Seafood and Fresh
  • Asparagus Soup with Rocket Pesto and Truffle (v)
  • Pea and Mint Soup with Lemon Yoghurt (v)
  • Chilled Tomato Gazpacho with Confit of Cucumber Smoked Paprika and Soured Cream (v)

First Course

  • Pimms Cured Scottish Salmon, Compressed Cucumber, Powdered Strawberry, Apple and Mint Salad
  • Carpaccio of Norfolk Beef Fillet, Pickled Baby Girolle, Semi Dried Cherry Tomato and Baby Capers
  • Charred English Asparagus, Truffled Egg Mayonnaise, Granary Crisps and Pea Shoots (v)
  • Escabeche of Cornish Mackerel, Watermelon, Shaved Fennel and Lime Yoghurt
  • Glazed Crotin Goat’s Cheese Rye Bread, Chicory and Steeped Red Onion (v)
  • Ballantine of Confit Duck and Morcilla Curada, Sweet Pickled Figs, and Toasted Seeds
  • Breast and Confit Leg of Quail, Liver Parfait, Walnut Crumble and Red Grape

Fish Course

  • Pan Seared Scallops, Tomato Chutney, Morels, Truffle and Chive Vinaigrette
  • Fillet of Sea Trout, Samphire, Clams and Sherry Vinegar Caramel
  • Lightly Spiced Monkfish Tail, Sauté Broccoli, Almond and Lemon with Cured Pork Loin
  • Smoked Fillet of Cod, Crisp Poached Egg, Buttered Spinach and Hollandaise Sauce
  • John Dory, Confit Baby Aubergine, Cauliflower Couscous and Coconut Curry Emulsion
  • Fillet of Grey Mullet, Octopus Ceviche, Spruce Asparagus and Aioli

Main Course

All served with a seasonal platter of potatoes and fresh vegetables

  • Slow Roast Cannon of Lamb, Feta and Olive Crust, Glazed Sweetbreads, Baba Ganoush and Smoked Garlic Dauphinoise
  • Sirloin of Beef, Baby Beets, Marinated Artichokes and Courgette, Balsamic Onion Mash and Madeira Jus
  • Pan Roasted Breast of Corn-fed Chicken and Confit Drumstick, Baby Fennel, Pommes Voisin and Smoked Pancetta
  • Chargrilled Rib of Rose Veal, Parmesan Polenta, Broad Beans, Shallots and Morels, Lemon and Caper Butter
  • Cutlet of Suffolk Pork, Trealy Farm Black Pudding, Poached Pineapple, Creamed Sweet Potato and Sauce Vierge
  • Tea Smoked Gressingham Duck Breast, Potato Galette, Petit Pois à la Francais and Cherry Sauce

Vegetarian Dishes

All served with a seasonal platter of potatoes and fresh vegetables

  • Spiced Sweet Potato and Mixed Bean Empanada, Guacamole and Coriander Yoghurt (v)
  • Risotto of Sweetcorn and Pequila Pepper, Crisp Sage, Pine Kernels and Rocket (v)
  • Linguine with Roast Artichokes, Sun Dried Tomatoes and Basil Pesto
  • Potato Gnocchi, Marinated Artichoke, Chicory and Walnut with Blue Cheese Foam (v)
  • Caramelised Red Onion and Wobbly Bottom Goat’s Cheese Tart, Balsamic Pearls and Cherry Tomato (v)
  • Peperonata Stuffed Round Courgette, Mozzarella and Oregano Toasts and Black Olive Tapenade (v)
  • Cannelloni of Fennel, Courgette and Swiss Chard, Pomarola Sauce and Herb Brioche Crumb (v)

Sweet Course

  • Macerated English Strawberries, Lemon Curd, Prosecco Sorbet and Mint Meringue
  • Bitter Chocolate and Salted Caramel Tart, Guinness Ice-cream and Cocoa Nib Tuille
  • Popcorn Panna Cotta, Pecan and Ginger Granola, and Poached Rhubarb
  • Passion Fruit and Goat’s Curd Cheesecake, Sweet Pickled Blackberries and Orange Pâte de Fruit
  • Banana Caramel Parfait, Pineapple Carpaccio and Pinã Colada Sorbet
  • Raspberry and White Chocolate Bavarois, Vanilla Genoise, Blueberry and Elderflower
Preparing asparagus