MAINS

The main course is the heart of every menu, generous, elegant, and full of flavour. Each dish celebrates exceptional local ingredients and thoughtful composition, designed to complement your event and the season it’s served in.

SEASONAL MENU
Refined, seasonal creations crafted to suit any occasion.
  • Braised pork belly with dauphinoise potato, savoy cabbage, apple crisp and calvados jus
Chef's Collection
  • Chargrilled sirloin steak with pomme Anna, chanterelle mushrooms, asparagus and mushroom cream sauce
Chef's Collection
  • Blythburgh pork duo, roasted garlic pomme purée, sticky pig’s cheek-stuffed roscoff onion, pork puff and bacon lardons
Chef's Collection
  • Sea bream fillet with crushed saffron Norfolk Peer potatoes, buttered samphire and champagne-dill beurre blanc
Chef's Collection
  • Sticky miso-roasted tofu with tempura vegetables, pickled red onion and coriander pomegranate salad
Chef's Collection
  • Cod loin with buttered spinach, coconut curry sauce, roasted baby potatoes and onion bhaji
Chef's Collection
  • Pan-fried chicken supreme with chive emulsion, charred leek, pomme fondant and red wine jus
  • 16-hour slow-cooked beef brisket with black garlic pomme purée, torched shallot, bunched carrot and red wine jus
  • Sun-blushed tomato pesto gnocchi with fire-roasted peppers, fresh basil and toasted sunflower seeds
  • Cauliflower steak with Mediterranean couscous, semi-dried tomatoes, beetroot hummus and chimichurri dressing
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