FRIDAY LUNCH

FRIDAY LUNCH

STARTERS

Caramelised Red Onion Tart, Goat’s Cheese Mousse, Beetroot | 10

Prawn & Crayfish Cocktail, Marie Rose Sauce, Smoked Paprika | 9.5

Fresh Whole Roasted Sardines, Tomato Oil, Lemon | 9

Sautéed Wild Mushrooms, Garlic & Truffle Cream, Toasted Sourdough | 9

Braised Beef Short Rib & Truffle Arancini, Tomato Ragu, Aged Parmesan | 11

MAINS

Beer-Battered Fish, House Tartare, Mushy Peas, Hand-Cut Chips | 17.5

Roasted Supreme Of Chicken, Garlic Pesto, Parmentier Potato, Carrot, Shimeji Mushroom, Jus | 25

House Burger, Chilli Jam, Applewood Smoked Cheddar, Brioche, French Fries | 18

Pan-Fried East Coast Skate Wing, Lemon Butter, Chive, Crushed Potato, Spring Onion, Rocket & Sun-Dried Tomato Salad | 26

Wild Mushroom & Truffle Risotto, Aged Parmesan, Rocket | 18

Chateaubriand of Essex Grass-Fed Beef, Chef’s Accompaniments, House Peppercorn Sauce (to share) | 42 per person

PUDDINGS

Vanilla Crème Brûlée, Shortbread | 9.5

House Chocolate Brownie, Vanilla Ice Cream, Chocolate Sauce | 9

Apple Tart Tatin, Honeycomb Ice-Cream ( Please allow 15 mins ) | 11

Burnt Honey & Sea Salt Panna Cotta, Vanilla & Apple Puree, Honeycomb Tuille | 9.5

Chef’s Selection of British Cheeses, House Chutneys & Biscuits | 15

Please let the manager know of any allergies or dietary requirements

please note this menu may be subject to change