Tasting Menu
Canapes
Smoked Salmon Roulade with Cucumber, Caviar and Rye Croute
Wild Mushroom Arancini with Parmesan and Artichoke Purée
Crispy Pork Belly with Apple and Celeriac
Lime, Chilli and Coriander Tiger Prawn with Saffron Aioli
Tastes
Lobster Bisque with Gruyere Crouton
Hand Dived Scallop with Cauliflower and Agrodolce
Twice Baked Cheese Souffle with Micro Herb Salad and Red Pepper Marmalade
Apple Sorbet with Watermelon and Mint
Pan Fried Fillet of Sea Bass with Mussels, Bouillabaisse Sauce and Samphire
Suffolk Rump of Lamb with Confit Shoulder, Truffle Mash and Panache of Baby Vegetables
Michel Cluizel with Chocolate Cremeux, Passionfruit, Mango and Coconut
Petit Fours
Tasting Menu Example - Chef Mark Weeks likes to keep the menus seasonal so do enquire for more information