Sunday Lunch
12 - 4pm
-Sample Menu Only-
Colchester Oysters
Raw with Shallot Vinegarrette or Cooked with Garlic Butter and Crumb (paired well with a glass of Champagne)
3.35
Padron Peppers
Pan fried with maldon sea salt
6
Olives
4
Sunday Lunch
12 - 4pm
-Sample Menu Only-
Colchester Oysters
Raw with Shallot Vinegarrette or Cooked with Garlic Butter and Crumb (paired well with a glass of Champagne)
3.35
Padron Peppers
Pan fried with maldon sea salt
6
Olives
4
Sunday Lunch
12 - 4pm
-Sample Menu Only-
Colchester Oysters
Raw with Shallot Vinegarrette or Cooked with Garlic Butter and Crumb (paired well with a glass of Champagne)
3.35
Padron Peppers
Pan fried with maldon sea salt
6
Olives
4
First
Mussels
Moules mariniere with warm bread
11
Scallops
Cooked in shell with a tarragon and vermouth butter and a herb crumb
14
English Asparagus
Grilled asparagus, anchovy butter and parmesan shavings
9
Terrine
Guinea fowl, pork, chicken and pistachio terrine. Served with brioche toast and chutney
11
Soup
Cauliflower and smoked cheese
8
First
Mussels
Moules mariniere with warm bread
11
Scallops
Cooked in shell with a tarragon and vermouth butter and a herb crumb
14
English Asparagus
Grilled asparagus, anchovy butter and parmesan shavings
9
Terrine
Guinea fowl, pork, chicken and pistachio terrine. Served with brioche toast and chutney
11
Soup
Cauliflower and smoked cheese
8
First
Mussels
Moules mariniere with warm bread
11
Scallops
Cooked in shell with a tarragon and vermouth butter and a herb crumb
14
English Asparagus
Grilled asparagus, anchovy butter and parmesan shavings
9
Terrine
Guinea fowl, pork, chicken and pistachio terrine. Served with brioche toast and chutney
11
Soup
Cauliflower and smoked cheese
8
Brew Tea Co
English Breakfast
3
Assam
3
Earl Grey
3
Moroccan Mint
3
Darjeeling
3
Decaf
3
Brew Tea Co
English Breakfast
3
Assam
3
Earl Grey
3
Moroccan Mint
3
Darjeeling
3
Decaf
3
Ground Effect Coffee
Espresso
2.8
Doppio
3.3
Espresso Macchiato
3.3
Americano
3.6
Cappuccino
3.6
Flat White
3.6
Latte
3.8
Ground Effect Coffee
Espresso
2.8
Doppio
3.3
Espresso Macchiato
3.3
Americano
3.6
Cappuccino
3.6
Flat White
3.6
Latte
3.8
Second
Roast Ribeye of Beef
Cumin roasted carrots, sauteed savoy cabbage, roast potatoes, cauliflower cheese and gravy
27
Roast Pork Belly
Cumin roasted carrots, sauteed savoy cabbage, roast potatoes, cauliflower cheese and gravy
24
Fillet Steak
Mushroom, red wine and dijon cream, sauteed spinach, roasted vine tomatoes and fries. Add tiger prawns for £8
36
Red Sea Bream
served with crushed new potatoes, white wine veloute and a fricassée of cauliflower, broccoli, green beans and samphire
24
Thai Chicken
Wok fried vegetables, thai red curry and rice
22
Homity Pie
Leeks, potato and double gloucester cheese with a savoury
17
Sides
Fries
4
Parmesan Truffle Fries
5.50
Salad
5
Vegetables
5
Second
Roast Ribeye of Beef
Cumin roasted carrots, sauteed savoy cabbage, roast potatoes, cauliflower cheese and gravy
27
Roast Pork Belly
Cumin roasted carrots, sauteed savoy cabbage, roast potatoes, cauliflower cheese and gravy
24
Fillet Steak
Mushroom, red wine and dijon cream, sauteed spinach, roasted vine tomatoes and fries. Add tiger prawns for £8
36
Red Sea Bream
served with crushed new potatoes, white wine veloute and a fricassée of cauliflower, broccoli, green beans and samphire
24
Thai Chicken
Wok fried vegetables, thai red curry and rice
22
Homity Pie
Leeks, potato and double gloucester cheese with a savoury
17
Sides
Fries
4
Parmesan Truffle Fries
5.50
Salad
5
Vegetables
5
Sparkling and
Champagne
Duet, Blanc BrutSparkling (Spain)
Pale yellow with fine consistent bubbles. A combination oftoast, white fruits and fresh grass aromas with a palate ofcitrus fruits, a good acidity level and a pleasant texture.
6 | 26.5
Faustino ArtCollection, Cava(Spain)
Floral aromas with honey and fruit notes. Melon and appleflavors with pastry notes and soft bubbles with a long,fresh finish.
7.5 | 34
Langlois ChateauCremant de Loire(France)
Pale yellow, with a complex fruity nose of quince, peach,and grapefruit. A wonderfully fresh Crémant with adelicate and refined mouthfeel.
9 | 44
GH Mumm,Cordon Rouge,Brut, NV
Golden-yellow color, fine bubbles, and expressive aromasof ripe fruits like peach and apricot, tropical fruits, andhints of vanilla, honey, and pastry
12 | 60
Third
Creme Brulee
Vanilla with fresh strawberries and shortbread
9
Frangipane
Raspberry pistachio and almond with clotted cream
9
Sticky Toffee Pudding
with toffee sauce and vanilla ice cream
9
Bread and Butter Pudding
Stem ginger and orange served with custard
9
Cheese
Cote Hill Blue, a creamy soft blue cheese, with biscuits, quince and almonds
9
Third
Creme Brulee
Vanilla with fresh strawberries and shortbread
9
Frangipane
Raspberry pistachio and almond with clotted cream
9
Sticky Toffee Pudding
with toffee sauce and vanilla ice cream
9
Bread and Butter Pudding
Stem ginger and orange served with custard
9
Cheese
Cote Hill Blue, a creamy soft blue cheese, with biscuits, quince and almonds
9
Cocktails
Mimosa
Blanc Brut and Orange Juice
8
Blood Mary
Tomato Juice, Vodka, Celery Salt, Worcestershire Sauceand Tabasco
9
Bellini
Peach Puree and Blanc Brut
9
Espresso Martini
Vodka, espresso, and coffee liqueur shaken over ice—smooth, rich, and invigorating.
9.5
Ground Effect Coffee
Espresso
2.8
Doppio
3.3
Espresso Macchiato
3.3
Americano
3.6
Cappuccino
3.6
Flat White
3.6
Latte
3.8
Ground Effect Coffee
Espresso
2.8
Doppio
3.3
Espresso Macchiato
3.3
Americano
3.6
Cappuccino
3.8
Flat White
3.6
Latte
3.8
Brew Tea Co
English Breakfast
3
Assam
3
Earl Grey
3
Moroccan Mint
3
Darjeeling
3
Decaf
3
Luscombe Drinks
Sicilian Orange Juice
4.5
English Apple Juice
4.5
Elderflower Bubbly
4.5
Sparkling SicilianLemonade
4.5
Hot Ginger Beer
4.5
Raspberry Crush
4.5
Schweppes TomatoJuice
3.3
Port & Sherry and Dessert Wine
Quinta do Vale Meåo Meandro Reserve Ruby Port
5
Quinta do Vale Meåo Meandro Reserve 10 year old Tawny
7
El Candado-Pedro Ximenez Sherry
5
Disznoko Tokaji Late Harvest sweet wine
70ml 6 /½ Bottle
42
Second
Roast Ribeye of Beef
Cumin roasted carrots, sauteed savoy cabbage, roast potatoes, cauliflower cheese and gravy
27
Roast Pork Belly
Cumin roasted carrots, sauteed savoy cabbage, roast potatoes, cauliflower cheese and gravy
24
Fillet Steak
Mushroom, red wine and dijon cream, sauteed spinach, roasted vine tomatoes and fries. Add tiger prawns for £8
36
Red Sea Bream
served with crushed new potatoes, white wine veloute and a fricassée of cauliflower, broccoli, green beans and samphire
24
Thai Chicken
Wok fried vegetables, thai red curry and rice
22
Homity Pie
Leeks, potato and double gloucester cheese with a savoury
17
Sides
Fries
4
Parmesan Truffle Fries
5.50
Salad
5
Vegetables
5
Third
Creme Brulee
Vanilla with fresh strawberries and shortbread
9
Frangipane
Raspberry pistachio and almond with clotted cream
9
Sticky Toffee Pudding
with toffee sauce and vanilla ice cream
9
Bread and Butter Pudding
Stem ginger and orange served with custard
9
Cheese
Cote Hill Blue, a creamy soft blue cheese, with biscuits, quince and almonds
9
Ground Effect Coffee
Espresso
2.8
Doppio
3.3
Espresso Macchiato
3.3
Americano
3.6
Cappuccino
3.8
Flat White
3.6
Latte
3.8
Brew Tea Co
English Breakfast
3
Assam
3
Earl Grey
3
Moroccan Mint
3
Darjeeling
3
Decaf
3
Port & Sherry and Dessert Wine
Quinta do Vale Meåo Meandro Reserve Ruby Port
5
Quinta do Vale Meåo Meandro Reserve 10 year old Tawny
7
El Candado-Pedro Ximenez Sherry
5
Disznoko Tokaji Late Harvest sweet wine
70ml 6 /½ Bottle
42