Winter Premium menu

To start

Scallops, Celeriac, Roasted Hazelnut Compressed Apple.

Chicken Leek and Pistachio Terrine, Tarragon aioli, Toasted Brioche

Beetroot Carpaccio, Caramelised Pears, horseradish and crispy shallots.

Guinea Fowl, Artichoke Fregola, Braised chicory and Rosemary Jus.

Hake served with Mussels, spiced cauliflower puree and crispy potatoes.

Salt Baked Celeriac, Cobnut pesto, watercress and shallot.

Dark Chocolate Mousse, Clementines and Honeycomb.

Salted Caramel Tart, Honey ice crem.

Norfolk Cheese selection, Winter Chutney, celery and oat cakes.