Starters
Salt & pepper squid, chili mayo, lime gel, coriander| 6
Watercress and sorrel soup, Chive Creme Fraiche(V) | 6
Duck Rillettes, Hoi Sin, toasted brioche, chicory| 7
Bedfordshire asparagus, pink grapefruit hollandaise, Parma Ham | 8
Broad bean falafel, pickled radishes, mooli, raita(V) | 7
Mains
28 day aged 10oz sirloin steak, white truffle butter, charred asparagus, Koffman's triple cooked chips, watercress | 24
Coq au vin, white truffle cream potatoes, pancetta, seasonal vegetables| 18
Pan roasted hake, wild garlic puree, smoked haddock fishcake, watercress | 19
Toulouse sausages, potato puree, red wine jus, seasonal vegetables | 17
Fish of the day, charred lemon, artichoke tartare sauce, pea puree, Koffman's triple cooked chips | 16
Asparagus, pea & wild garlic risotto, Binham blue cheese, rocket, potato crackling(V) | 16
Confit Gressingham duck leg, Boulangere potatoes, anise jus, braised Savoy cabbage | 18
Desserts
80% chocolate cheesecake, kirsch cherries, meringue(V) | 6
Banoffee pie, chantilly cream(V) | 6
Creme catalan, biscotti(V) | 6
Selection of Ronaldo's Norfolk ice cream(V) | 6
East Anglian cheeseboard, charcoal biscuits, truffle honey, celery, salted butter | 11