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
starters
“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
mains
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
SET MENU
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