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Sample Menu

In our efforts to be more sustainable we are cooking primarily but not exclusively in “Grizzly” charcoal oven

small plates

Organic Greek Amfissa olives 5

Quail leg & liver pastilla 7

Aubergine kashk bademjan 6

Lamb sweetbread skewer, labneh, pomegranate molasses 8

Pakenham wholemeal sourdough flatbread:

with fine Cantabrian “Don Bocarte” anchovies 9

with shallots, molasses & labneh 9


“Grizzly” mackerel fillet, heritage tomato salad, black olive, parsley, garlic  13

Cabrito goat heart, Nowton runner beans, shallot, chicory, chermoula  12

Grilled Cornish squid, risotto nero, gremolata  15

Venison kofte, grilled sweet Romana pepper, tzatziki, pomegranate, za’atar  14

Imam bayildi, feta (6month barrel aged), pomegranate, sumac, mint  12

“Grizzly” Norfolk jumbo quail, romesco, fennel, black olive dressing  16

Lamb sweetbreads, crispy spiced okra, molasses, harissa yoghurt  15



Hertfordshire fallow deer loin, Nowton chard, delicia pumpkin, tirshi spice, barberries  29

Cornish Thornback ray, Nowton courgette samfaina, tempura mussels, beldi, caper leaf dressing  26

Cabrito kid goat tagine (for2), couscous, merguez, chickpeas, coriander, raisins, pomegranate, apricot  25 pp

Lamb saddle stuffed with morcilla, white beans, saffron mash, girolles, roast baby aubergines  27

Romanesco shawarma, chickpea falafel, tabbouleh, yoghurt, pomegranate, saffron tahina  21

pudding & cheese

Baked Basque style cheesecake, carob poached green figs  10

Sicilian pine nut, olive oil & orange cake, grappa syrup, mascarpone cream  11

“Tosier” Columbian chocolate mousse & nibs, pistachio custard, sour cherries  11

Natural Yoghurt   I   Pistachio – ice cream 8

Cheese from Julie Cheney, Bungay, Suffolk, wild honeycomb, fennel biscuits 13


lunch only

Moorish fish soup

Berber style cabrito goat ragú, polenta

Pine nut, olive oil & orange cake, grappa syrup, mascarpone cream

2 courses  25   I   3 courses  33


A main course or two starters is a minimum order per person