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Tasting Menu


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


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

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