Nibbles

Wild mushroom arancini and truffle aioli | 5

Noccelara olives | 4

Kalamata olives | 4

Moroccan hummus and toasted pitta | 5

Marinated artichokes | 4

Starters

Potted salmon rillettes, gremolata, and toasted focaccia | 7

Deviled whitebait and citrus mayo | 6

Minestrone soup and parmesan croutes | 5

Buffalo mozzarella, red pepper oil, oregano, and toasted sourdough (v) | 8

Mains

IPA battered fish of the day, triple cooked chips, artichoke tartare sauce, minted mushy peas and charred lemon | 15

Toulouse sausages, red wine jus, creamed potatoes, seasonal vegetables, and crackling | 14

Rathskeller burger, homemade burger sauce, triple cooked chips, Suffolk Gold cheese, lettuce, beef tomato, frickle and Binham Blue dressing | 15

Sutton Hoo chicken and wild mushroom ‘pie’ puff pastry, duck fat roasted potatoes, seasonal vegetables, and red wine gravy | 16

Autumn squash risotto, crispy sage, smoked olive oil and rocket (v) | 14

8oz ribeye steak, triple cooked chips, portobello mushroom, confit tomatoes, blue cheese butter, shallots, watercress, and radish salad | 23