Menu

  • Starters

    • Twice-Baked Cheddar Cheese Soufflé
      • Ceviche of Sea Bass
        • French Onion Soup
          • Norfolk Asparagus with Wild Boar Lomo
            • 1/2 doz Loch Carlingford Oysters

            • Main Courses

              • Suffolk Red Poll Rib-Eye Steak
                • Fillet of Black Bream with Sofrito Sauce
                  • 24 Hour Cooked Norfolk Pork Belly
                    • Mushroom Stroganoff with Wild Rice
                      • Norwegian Skrei Cod with Pancetta

                      • Desserts

                        • Blackberry & Lemon Cheesecake
                          • "The Auberge" Bread & Butter Pudding
                            • Salted Caramel & Chocolate Tart
                              • Selection of Suffolk and Norfolk Cheeses
                                • Classic Summer Eton Mess