Lunch and Dinner sample Menu  

All menus and prices can change at anytime due to our suppliers market costs

If you have a food allergy please inform us, ALLERGY IMFORMATION CAN BE OBTAINED BY SPEAKING TO OUR STAFF. We avoid the use of GM food, If you have time constraints please let us know as some choices take more time to prepare and cook 

For special dietary requests, we cook to order and can adjust dishes or offer alternatives

 

 

 

Nibbles while you wait

Dingley Dell Sausage Roll Slices with our brown sauce4.50

Mini Corndogs with Honey and Mustard Mayonnaise  4.50

Nocellara Olives with Lemon and Chilli  3.50

 

 

 

The MERRY MONK  by Adrian & Sons

 

 

 

 

Seasoned Whitebait Deep-fried w/ Marie Rose Sauce 4.50

Adnams Beer Picked Baby Onions 3.00

Warm Roasted Monkey Nuts 3.00

 

 

Starters

All starters come with our treacle muffin bread

 

Chicken Liver Parfait  5.50

Apple & cranberry, sultana, chilli jam, pickled beetroot,

candid hazel nut, toasted brioche

 

Slow-roasted Smoked Glazed Pork Belly 7.50

Crispy hens egg, malted bread toast soldiers,

homemade brown sauce

 

Deep-fried Salt & Pepper Chilli Squid 7.50

Soya, sweet chilli dipping sauce

 

Cambridge Gin Home-cured Salmon 7.50

Orange, mint, pink ginger, wasabi yogurt, capers

 

Roasted Tomato Soup 5.50

Malt bread croutons, mushroom straw, mushroom dust

 

Macaroni Cheese 6.50/14.50

Gruyère cheese, polonaise brioche crumb, truffle oil

 

Steamed Mussels 6.50/14.50

Cream, garlic, parsley, cheddar

 

Dingley Dell Pork Scotch Egg 7.50

Smoked haddock bradade, chives and mustard cress

 

 

Mains

 

Fillet of Hake 15.50

smoked haddock cake, potatos, buttered spring onions, smoked haddock chowder, sweetcorn and kale

 

Roasted Artichoke Hearts Tagliatelle 14.50

Mushroom, courgette, baby spinach, basil and cashew pesto cream,

honey glazed goats cheese, puffed wild rice

 

Pan-fried Potato Gnocchi 14.00

Sun-dried tomatoes, chilli, parmesan and shredded spinach

 

12-Hour, Slow-Roasted 3 Cut of Pork 16.50

Pulled pork shoulder, loin and smoked pork belly rolled, pea puree, potato hash brown, Madeira cream, duck liver pate, mushrooms, crackling

 

Breast of Chicken with Crispy Bacon 15.50

Shiitake mushrooms, sweet onions, Savoy cabbage, thyme cream, mash potato, chestnuts, deep-fried rosemary

 

Fish & Chips 14.50

Crushed peas, tartar sauce, lemon

 

Pan-fried Duck Breast Broccoli Cashews 16.95

Deep fried lollipop wing, potatoes soya sauce, orange, blackberry

 

226g/8oz The Monks Hamburger 14.50

Ground brisket and flank of beef with Mrs Temple Blue Cheese,

bacon, tomato, gherkins, crispy onion in a toast brioche bun and fries

 

Grill Steaks

Grilled steaks come with one side dish of your choice, onion ring and field mushroom.  The weights of the steaks and burgers are before they are cooked.

 

 

226g/8oz Rib-Eye Steak 19.50

Tender, juicy, high fat content, flavoursome

 

1Kg+ /2.2Lb+ Cowboy Steak  for 2 to share  48.00

Rich, juicy and very flavoursome, with generous marbling of fat throughout.  The Cowboy Steak has a short frenched bone.

                 

284g /10oz Chilli-marinated Hanger Steak  15.50

Lean with little or no fat, large firm grain, marinated with chillies

 

284g/10oz Rump Steak 16.50

tight grain, juicy, small fat content, flavoursome but firm

 

 

 

226g/8oz Fillet Steak 25.50

Lean, little or no fat.

 

283g/10oz New York Strip Steak 22.50

The sirloin is on the back of the animal between the fore-rib and the rump.  It’s tender and juicy with small fat content in the meat but served with fat on the edge of the steak so more flavoursome

 

623g/22oz T-bone Steak 26.00

A prime steak cut through, and left on the bone, to feature both sirloin and fillet with maximum flavour and exquisite tenderness. Ideal for a big feast, this is one of the most prized cuts.

Garlic butter, béarnaise or peppercorn sauce   2.50

 

Sides  all 3.50

 

Triple Cooked Chips

Sweet Potato Fries

Fried Mushrooms, Truffle & Parmesan

 

 

Stir-Fry Greens with Chili and Garlic

Caesar Salad with White Anchovies

Baked Cauliflower Cheese, Dijon Mustard

If you have any allergen enquiries, please ask a member of staff.  Prices are inclusive of VAT.

All our dishes are cooked fresh to order so will take time.  Our food is prepared in an environment where nuts and shellfish are present.

Desserts 

Lemon Terrine 6.50
Compressed pineapple, popcorn, lemon curd and Meringue
(try Complimenting with a glass of Concha Toro Late harvest £5.50-100ml)

Peach Melba Panna cotta, 6.50
Raspberry curd, ginger cake, white chocolate and raspberry ripple ice cream

Chocolate& Peanut Butter Marquise6.50
Salted caramel ice cream, peanut brittle

Sticky Toffee Pudding 6.50
Banana Ice Cream, Salted Butterscotch Sauce

Treacle Tart, Oats, lemon, Poppy Seed 6.50
Orange and ginger ice cream
(try Complimenting with a glass of Torres Moscatel Oro £6.95 -100ml)

Deep fried Churros 6.50

(a fried-dough pastry)  Toffee sauce and popcorn

Mini Dessert £4.50
(Something for the smaller appetite
Macaroons and ice cream of the day

A Selection of Homemade Petite Fours 2.00 per person
White Chocolate Fudge
Chocolate Brownie
Red Chilli Rocky Road


 

Baron Bigod Brie (Bungay )2.00 - Made by hand in small batches, very early in the 
morning so that the raw milk still warm, straight from the cow at the perfect 
temperature for cheese making. The mould cultures are added to the warm morning’s 
milk and it is gently gravity fed into small vats just a few metres from the milking
parlour, where the rennet is added. The curds are carefully hand-ladled into
 large moulds, using traditional pelle-a-brie ladles and the young cheeses are 
hand salted and then aged for up to 8 weeks in a cave-like environment.

Lincolnshire Poacher (Lincolnshire)2.00- An award winning handmade cheese with a smooth, 
silky texture.This cheese has been taste selected and matured on for 18 to 22 months. 
It has more depth and complexity with a lovely smooth lingering aftertaste, often with
 a hint of sweetness

Norfolk Tawny (Norfolk) 2.00 semi-soft raw milk cheese, the surface of which is beer-washed
 with a strong Norfolk ale. Norfolk Tawny is a collaboration between Ferndale Cheeses 
in Little Barningham, near Holt, the dairy herd at Abbey Farm in Binham, and Beeston Brewery

Mrs Temples Binham Blue (Norfolk) 2.00- soft blue veined cheese made from pasteurised milk 
from Holstein Friesian & Swiss Brown cows which graze near Wells-Next-The-Sea. The interior
 is pale yellow, with grey-blue specks. It has a creamy texture and a tasty and luxurious 
flavour which is not overwhelming, but full of character. It is more like Gorgonzola than Stilton.

Hereford Hop (Herefordshire) 2.00- A firm, creamy style cheese with a citrusy, buttery flavour
 thanks to a toasted hop coating. Produced on the Hunts Court Farm which is a few miles 
away from the Herefordshire border.The hard cheese is made using natural rennet and full 
fat pasteurised cows’ milk. Coated with toasted hops, Hereford Hop produces citrusy,
 buttery and sharp flavours together with slight bitterness of the hops

Cornish Yarg (Cornwall) 2.00- A semi-hard cheese Nettle wrapped Cornish Yarg is made 
from pasteurised cow's milk. It's a young, fresh lemony cheese, creamy under its natural 
rind and slightly crumbly in the core. The leaves which attract naturally occurring moulds 
are brushed onto the cheese.

If you have a food allergy please inform us, ALLERGY IMFORMATION CAN BE OBTAINED BY SPEAKING TO OUR STAFF. We avoid the use of GM food, If you have time constraints please let us know as some choices take more time to prepare and cook

(All menus and prices can change at anytime up or down due to market availability and with out notices, they should only be used as a rough guide ) 

*Please Be Aware on bookings*

We are now able to track booking sources ip and phone numbers, accurate contact information must be provided.

Pwered By http://www.tracemyip.org/

We are a passionate family run business devoted to providing fresh,
seasonal and where possible locally sourced food
The food is best described as Modern European / British. The content of the menu changes regularly and as such please note that the menus you see here may not be fully up to date.

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