Starters

4 Colchester Pyefleet Oysters – with shallot vinaigrette, coriander vinaigrette, chilli and ginger vinaigrette

Atlantic Prawn, Crab, Avocado Tian – with Bloody Mary sauce and horseradish crème fraîche

Dingley Dell Ham Hock Terrine – with sourdough shards, homemade piccalilli and sun-blushed tapenade

Beetroot and Quinoa Salad – with honey-glazed goat’s cheese v vg*

Duo of Fish – smoked mackerel pâté, Malden oak-smoked salmon, horseradish crème fraîche and sourdough shards

Chef’s Soup of the Day – please ask for today’s flavour, with artisan bread and truffle butter v* vg*

‘Nduja Scotch Egg- with a lime emulsion and a pea shoot salad

Malaysian Chicken Salad

Oyster Mushroom ‘Wings’ – with vegan ranch dressing and Frank’s red hot sauce v vg*

Sunday Roasts

Dedham Vale Roast Rump of Beef (served pink) – with roast potatoes, Yorkshire pudding, truffled celeriac purée, maple-roasted carrots, braised red cabbage, seasonal greens and house jus

Dingley Dell Pork Loin – with crispy crackling, roast potatoes, Yorkshire pudding, maple-roasted carrots, braised red cabbage, seasonal greens and house jus (£2 supplement)

Roast Rump of Lamb (served pink) – with roast potatoes, Yorkshire pudding, truffled celeriac purée, maple-roasted carrots, braised red cabbage, seasonal greens and house jus (£2 supplement)

Chicken Supreme – with roast potatoes, Yorkshire pudding, truffled celeriac purée, maple-roasted carrots, braised red cabbage, seasonal greens and house jus

Nut Roast – with roast potatoes, Yorkshire pudding, truffled celeriac purée, maple-roasted carrots, braised red cabbage, seasonal greens and vegan gravy 

Specialties

Traditional Fish and Chips – beer-battered cod with triple-cooked hand-cut chips, peas and homemade tartare sauce

Monkfish Curry – spiced monkfish in panang sauce, rice, pak choi and red pepper salsa

Linguine Frutti di Mare – linguine with mussels, clams, king prawns, squid, tomato and chillies

Truffle Mushroom Risotto – with crispy oyster mushroom and rocket v vg*

Duo of Duck – pan-roasted duck breast with confit duck leg, pomme dauphinoise, tenderstem broccoli and cherry jus (£5 supplement)

Stone Bass – pan-fried stone bass with crab and polenta cake, smoked tomatoes, mussels, samphire and herb velouté (£3 supplement)

Sides

Sauces & Butters

Peppercorn / Bearnaise v / Blue Cheese v / Chilli and Garlic Butter v / Lemon Caper Butter v / Café de Paris Butter v / House jus / Vegan Ranch Sauce vg / Tartare Sauce v
£2.00 each

Desserts

Pornstar Martini Eton Mess – crushed meringue with passionfruit purée, Chantilly cream and lemon balm

Sticky Toffee Pudding – moist date sponge with sticky toffee sauce, caramel wafer salted caramel ice cream

Port, Cherry and Apple Cobbler – port-infused fruit cobbler with gingerbread ice cream and crème anglais vg*

Ginger Crème Brulée – spiced caramelised custard dessert with raspberry gel, honey shortbread and honeycomb

Chocolate Fondant – molten chocolate fondant with pistachio ice cream and miso caramel sauce

Ice cream and Sorbet Selection – please ask for today’s flavours vg*

Artisan Cheese – a selection of cheeses with biscuits, pickled celery and onion marmalade (£4 supplement)