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

THE MERRY MONK March Menu– by Adrian & Sons


Nibbles whilst you wait

Dingley Dell sausage roll slices with our brown Sauce 4.50

Mini Corndogs with Honey and Mustard Mayonnaise 4.50

Nocellara Olives with Lemon and Chilli 3.50

Seasoned Whitebait, Deep Fried  Marie Rose Sauce 4.50

Adnams Beer picked baby onions 3.00


Sharing platter 14.50 (for 2 people)

Comfit Dingley Dell Ham Hock terrine, Haggis croquette
Slow roasted smoked glazed pork belly, Chicken Liver                       
Parfait, olives and pickles toasted chiabatta



All starters come with our treacle muffin bread

Chicken Liver Parfait  6.50
Apple & cranberry, sultana,  chilli jam, pickled beetroot,
candid hazel nut, toasted brioche

Slow roasted smoked glazed pork belly, 8.50
Crispy hens egg , Malted bread toast soldiers,
homemade brown sauce

Deep fried salt and pepper Chilli squid 8.50
Soya, Sweet chilli dipping sauce

Cambridge Gin Home Cured Salmon 10.50
orange, mint, pink ginger, wasabi yogurt, capers

Roasted Tomato Soup 5.50
Malt bread croutons, mushroom straw, mushroom dust

Macaroni Cheese 7.50/14.50
Gruyère cheese, polenasie brioche crumb, truffle oil

Steamed Mussels 7.50/14.50
Cream, garlic, parsley, cheddar

Dingley Dell pork scotch egg 8.50      
Smoked haddock bradade, chives and mustard cress


Fillet of Hake 19.50
Mussels, potato, buttered spring onions,
Smoked haddock chowder, sweetcorn and kale

Roasted Artichoke hearts Tagliatelle 16.50
Mushroom, Courgette, baby spinach, basil and cashew pesto ,
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 19.50
pulled pork shoulder, loin and smoked pork belly rolled, pea puree, 
potatohash brown, Madeira cream, duck liver pate, mushrooms, crackling

Breast of chicken with crisp bacon 17.50
Shiitake mushrooms ,sweet onions, Savoy cabbage, thyme cream,mash 
potato, chestnuts ,deep fried rosemary

Fish & Chips 15.50
Crushed peas, tartar sauce, lemon

Roasted Rump & 12 hour rolled leg of lamb 25.95
Deep fried lambs scumpette, sauté potatoes, parsnip, kale, black berry

(Grilled steaks come with  one side dish of your choice)The weights of the 
steaks and burgers are before they are cooked

226g/8oz The Monks Hamburger 16.50
Ground brisket and Flank of beef with Mrs Temple Blue Cheese, bacon, 
tomato, gherkins, crispy onion in a toast Brioche Bun and fries

284g/10oz Rib-Eye Steak 26.50
Tender, juicy, high fat content, flavoursome
garlic butter, béarnaise or peppercorn sauce 2.50

255g/9oz Fillet Steak 32.50
Lean, little or no fat,
garlic butter, Béarnaise or peppercorn sauce 2.50

340g/12oz Sirloin Steak 29.50
The sirloin is on the back of a animal between the fore-rib and the 
rump its tender,Juicy with small fat content in the meat but served with 
fat on the edgeof the steak so more flavoursome
garlic butter, béarnaise or peppercorn sauce 2.50

Triple Cooked Chips

Sweet Potato Fries

Fried Mushrooms, truffle and parmesan

Stir fry Greens with Chilli and Garlic

Caesar Salad with White Anchovies

Baked Cauliflower Cheese, Dijon mustard


Lemon Terrine 7.50
Yorkshire forced rhubarb, popcorn, lemon curd and Meringue
(try Complimenting with a glass of Concha Toro Late harvest£5.50-100ml)

Peach Melba Panna cotta, 7.50
Raspberry curd, ginger cake, white chocolate and raspberry ripple ice cream

Chocolate& Peanut Butter Marquise7.50
Salted caramel ice cream, peanut brittle

Sticky Toffee Pudding 7.50
Banana Ice Cream, Salted Butterscotch Sauce

Treacle Tart, Oats, lemon, Poppy Seed 7.50
Orange and ginger ice cream
(try Complimenting with a glass of Torres Moscatel Oro £6.95 -100ml)

Baked Apple and Blackberry crumble with oats 7.50
Manuka honey and  whiskey custard (please allow an extra 20 Minutes)

Deep fried Churros  7.50
(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

Four Cheeses for 9.50 or try all six for 12.50

Baron Bigod Brie (Bungay) - 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) - 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) 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) - 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) - 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) - 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

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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