Starters

• Sample menu

• 3.25

  Blythburgh pork crackling
  with crab apple sauce

• 3.25

  Parsnip crisps

• 3.25

  Duchy natives no.3s

• 2.25 each

  Colchester rocks

• 2.25 each

  Carlingford Lough rocks

• 15.50

  Six rock oysters with Peter Gott's spicy sausages

• 7.25

  Ham hock, squash & cider broth

• 12.50

  De Beauvoir smoked salmon 'Hix cure'
  with Corrigan's soda bread

• 10.50/16.25

  Steak tartare

• 10.50

  Red leg partridge on toast
  with elderberries and chickweed

• 9.75

  Heritage beets with goat's curd
  and pickled walnuts

• 9.50

  Brookfield Farm veal dumpling
  with creamed savoy cabbage