À la Carte Menu

Our regularly changing a la carte menu is created by Head Chef Sam Clover and our talented and enthusiastic kitchen team, using only the best local, seasonal & sustainable produce. Many of the fruit & veg sourced as locally as Brent Eleigh – a mile down the road and our own kitchen garden.

Please inform us of any dietary requirements and allergies. We have roasts on Sunday!
SAMPLE MENU – Menus are subject to change due to seasonality and product availability.

Bar Snacks

Warm scotch egg & sauerkraut
£5
Caramelised onion & cheddar rarebit scone
£4.50
Crispy whitebait with koji mayo
£4.50
Nocellara olives
£4
Aloo gobi, blood orange pickle
£4

Starters

Cured mackerel, salad from Brent Eleigh, lacto Koji water, koji mayo, sourdough mother, pickled turnip
£10
Cider braised pork cheek, parsnip puree, Dingley dell charcuterie XO, mustard seeds
£11
Confit white asparagus, hazelnuts, beech smoked trout, asparagus vichyssoise, mint oil
£9
Roasted king oyster mushroom, celeriac, pumpkin seed, fermented grains, lovage, mushroom soy, nasturtiums from Brent Eleigh
£9

Mains

Roasted fillet of hake, fermented salsify, brown shrimp, spelt grain, purple sprouting broccoli, fish velouté, oyster leaves
£26
Loin & crispy belly of lamb, smoked lamb neck, asparagus, wild garlic, roasted koji, minted jersey royals
£33
On the bone sirloin steak, king oyster mushroom, cep & madeira puree, triple cooked chips, bordelaise sauce
£28
John Dory, roast yeast miso, cauliflower, bulgar wheat, black garlic butter sauce, baby spinach
£28
Sir Gerald’s pie. Chicken, maitake mushroom, smoked onion and bacon pie, spring greens, mash, gravy
£19
Aged carneroli risotto rice cooked in field mushroom stock, roasted hen of the woods, comte, spring greens
£18

Sides

Mash
£4
Buttered sauerkraut
£4
Triple cooked chips
£4
Purple sprouting broccoli
£4
Spring greens in lacto koji water
£4
Citrus bulgar wheat
£4

Vegetarian & Vegan Menu

Our regularly changing a la carte menu is created by Head Chef Sam Clover and our talented and enthusiastic kitchen team, using only the best local, seasonal & sustainable produce. Many of the fruit & veg sourced as locally as Brent Eleigh – a mile down the road and our own kitchen garden.

Please inform us of any dietary requirements and allergies. We have roasts on Sunday!
SAMPLE MENU – Menus are subject to change due to seasonality and product availability.

Bar Snacks

Nocellara Olives (ve)
£4
Aloo Gobi, blood orange pickle (v)
£4
Caramelised onion & cheddar rarebit scone (v)
£4.50

Starters

Confit white asparagus, hazelnuts, nasturtiums, asparagus vichyssoise, mint oil, rye bread (v) (ve available)
£8
Salad of pickled & raw vegetables, beetroot tapioca cracker & seaweed (v) (ve available)
£8
Roasted king oyster mushroom, celeriac, pumpkin seed, fermented grains, lovage, mushroom soy (ve)
£9

Mains

Carneroli risotto rice cooked in field mushroom stock, roasted hen of the woods, smoked Norfolk dapple & spring greens (v) (ve available)
£18
Roast yeast miso baked cauliflower, bulgar wheat, baby spinach, black garlic butter sauce (v)
£19
Roast purple sprouting broccoli, green & white asparagus, minted jersey royals, wild garlic (ve)
£19

Sides

Mash
£4
Buttered sauerkraut
£4
Triple cooked chips
£4
Purple sprouting broccoli
£4
Spring greens in lacto koji water
£4
Citrus bulgar wheat
£4

Set Lunch Menu

Our fixed price lunch menu showcases the best of local and seasonal produce. Many of the fruit and veg is grown just a mile away, in Brent Eleigh, as well as right here in our own Peacock Kitchen Garden. Head Chef Sam Clover and his team of talented chefs experiment and invent new affordable menus every week.

Please inform us of any dietary requirements and allergies. We have roasts on Sunday!
SAMPLE MENU – Menus are subject to change due to seasonality and product availability.

Two Courses
£24
Three Courses
£29

Starters

Cured mackerel, salad from Brent Eleigh, Lacto koji water, pickled turnip, koji mayo, sourdough mother
Aspalls braised pig cheek, parsnip puree, Dingley Dell charcuterie XO, mustard seeds
Roasted king oyster mushroom, fermented grains, pumpkin seeds, celeriac, mushroom soy, nasturtiums

Main Courses

Pan roasted hake, fermented salsify, purple sprouting broccoli, spelt, fish cream, oyster leaves
Sir Gerald’s Pie. Chicken, maitake mushroom, smoked onion & bacon pie, spring greens, mash, gravy
Carneroli risotto rice cooked in field mushroom stock, roasted hen of the woods, smoked Norfolk dapple

Desserts

“Lemon meringue pie” with limoncello savarin & crème fraiche
Pump street chocolate mousse, Jerusalem artichoke ice cream, barberries
Three of chef’s favourite cheeses
With spiced fruit chutney, Waldorf, pickled apple
Baron bigod - Fourme d'Ambert - Black Bomber

Tasting Menu

Our tasting menu showcases the best of local and seasonal produce. Many of the fruit and veg is grown just a mile away, in Brent Eleigh, as well as right here in our own Peacock Kitchen Garden. Head Chef Sam Clover and his team of talented chefs experiment and invent new menus and dishes.

Please inform us of any dietary requirements and allergies. We have roasts on Sunday!
SAMPLE MENU – Menus are subject to change due to seasonality and product availability.

Per Person
£80

Snacks

Homemade sourdough, Umami butter
Nocellara olives
Aloo Gobi, blood orange pickle

Starters

Beech smoked trout, white asparagus, rye bread, hazelnuts, mint oil
Cider braised pork cheek, parsnip puree, Dingley Dell charcuterie XO, mustard

Fish

John Dory, roast yeast miso, cauliflower, black garlic

Meat

Lamb, asparagus, wild garlic, roasted koji

Pre-Dessert

Earl grey & lemon granite, verbena oil

Desserts

Rhubarb & tonka bean custard tart, forgotten dandelion & burdock ice cream
Petis fours
85% pump street chocolate macaroon, pate de fruits, white chocolate & lemon
Three of chef’s favourite cheeses
Baron Bigod, Fourme d ‘Ambert, Black Bomber
Apple, celery, walnut salad, chutney, crackers
(£10 supplement)

Children’s Menu

Please inform us of any dietary requirements and allergies. We have roasts on Sunday!
SAMPLE MENU – Menus are subject to change due to seasonality and product availability.

Two Courses
£11
Three Courses
£15

Starters

Cheddar rarebit and onion scone
Warm scotch egg
Wild mushrooms on toast

Main Courses

Chicken pie with new potatoes and spring greens
Mushroom risotto
Roasted hake with mashed potatoes & tender stem broccoli

Desserts

Chocolate mousse with homemade vanilla ice cream
“Lemon meringue pie”
Black bomber cheddar with homemade chutney & crackers

Dessert Menu

Please inform us of any dietary requirements and allergies. We have roasts on Sunday!
SAMPLE MENU – Menus are subject to change due to seasonality and product availability.

“Lemon meringue pie” with limoncello savarin & crème fraiche
£10
“Pump Street” chocolate mille feuille, Jerusalem artichoke ice cream
£11
Syrup sponge, sultana, blood orange, mandarin, Kraken ice cream
£10
Petis fours
£9
Nougat, pump street chocolate macaron, pâte de fruits, strawberry marshmallow with fennel sherbet, white chocolate & lemon
A selection of chefs favourite cheese, with sourdough, rye, and honey and cumin
£11
Served with crackers, Waldorf pate and pickled apple
Baron bigod - Fourme d’Ambert - Black bomber
6 Barrels Port (100ml)
£7
Dow’s Vintage Port (100ml)
£9