Tuesday to Saturday, dinner. Saturday lunch.
The tasting menu
Nine courses. One sitting. Written the morning of your table.
The tasting menu is the fullest version of what this kitchen does. It is written each morning around whatever the boat, the marsh and the beds have given us, which means we cannot publish it more than a day ahead and would not want to. What follows is a real menu from a recent service, printed so you know the shape of the evening rather than the answers.
Served Thursday 11 September
The menu, as it ran
- —BeforeEmber bread and cultured butter, marsh samphire in cider batter, chicken skin and smoked cream.At the counter
- 01Oyster, ember oil, sea buckthornWarmed ten seconds over the coals, dressed with charred onion oil.Halgrave Beds, two miles east
- 02Garden tomatoes, elderflower, buttermilkNine varieties from the beds, in cold buttermilk, with June's elderflower vinegar.The granary beds
- 03Cured trout, cucumber, dill oilThree days in salt and juniper, cut thick.Chalk stream, twelve miles inland
- 04Barbecued leek, egg yolk, aged parmesanBurnt whole, stripped back to the sweet middle, cured yolk grated over.Wenham Fields
- 05Monkfish, mussels, saffron & fennelGrilled on the bone; the broth is poured at the table.Aldwin & Son, landed at the quay
- 06Salt-marsh lamb, aubergine, anchovyShoulder pressed overnight and finished on the bars; loin cooked over oak.Ferrers Marsh Flock
- 07Sheep's curd, fig leaf, honey vinegarThe pause between the fire and the sweet courses.Ferrers Marsh Flock
- 08Damson, brown sugar, sheep's yoghurtHedge damsons baked under sugar until the skins split.The lane behind the granary
- 09Burnt honey custard, combHoney taken to the edge, set loose, with a square of raw comb.Sea Wall Hives
- —AfterQuince jelly, malt fudge and a barley coffee, in front of the fire if there is a seat.The snug
Before you book
- The menu is written each morning. What is printed here was served on a real evening and is here to show the shape of the meal, not to promise the dishes.
- The whole table takes the tasting menu. Allow three hours for dinner and two and a half for Saturday lunch.
- We cook a full plant-based tasting menu with the same number of courses. Tell us when you book and it is no trouble at all.
- Tell us about allergies and intolerances at the time of booking rather than on the night — the menu is bought and prepped a day ahead, and the more notice we have, the better we cook for you.
Nine courses and three hours.
Tasting menu tables are held with a card and nothing is charged until you leave. Twelve weeks of diary are open.