À la carte

Starters

  • Salmon and Gambas Terrine  with Scallop, Cauliflower and Baby Leeks
    |  | Fish supplied by The Wivenhoe Inshore Fishing Fleet |
  • Pan Roasted Duck Liver with Pear, Sticky Walnuts and Brioche
    |
  • Warm Goat Cheese with Celery, Hazelnuts, Thyme and Balsamic Reduction
    | |
  • Honey and Sesame Seared Tuna with Pak Choi, Shiitake Mushroom, Soy and Ginger
    | | Fish supplied by The Wivenhoe Inshore Fishing Fleet |
  • Charcuterie Board With Artichoke Hearts, Sundried Tomatoes and Toasted Ciabatta
    | option | Board to Share | 2 people |
  • Veggie Board With Peppers, Marinated Artichokes, Goats Cheese, Grilled Courgette, Sundried Tomatoes and Toasted Ciabatta
    | , option | Board to Share | 2 people |

Mains

  • Roasted Wood Pigeon with Chocolate, Parsnip, Wild Garlic and Raspberries
    | gf option |
  • Pan Fried Sea Bass with Aubergine, Courgette and Tomato
    | option | Fish supplied by The Wivenhoe Inshore Fishing Fleet |
  • Pork Fillet and Braised Belly with Butternut Squash, Fruit Granola, Cabbage and Madeira Jus
    |  |
  • Crisp Duck Egg with Asparagus, Cheese Curd, Mushrooms and Jersey Royal Potatoes
    |  |

Desserts

  • Coconut and Pineapple Bavarian Cake with Charred Pineapple and Coconut Sorbet
    |  |
  • Meringue Roulade with Berries, Chantilly Cream and Strawberry Sorbet
    | ,  |
  • Lemon Bakewell with Blueberries, Lemon Curd, Honey and Yogurt
    | |
  • Selection of Icecreams and Sorbets
    | , |
  • Selection of Fine Cheeses Served with Red Onion Chutney, Fruit and Selection of Biscuits
    | , option | Single | 2 people |