Food

Head Chef, Adam Spicer, serves a short seasonal menu inspired by our rural surrounds. We are in daily contact with our producers, so the menu often changes based on the best of what is available locally.

As well as the weekly menu, we serve a daily selection of bar snacks and a set weekday lunch menu.

Weekly Menu

11th - 15th June 2025

Available from Wednesday to Sunday, for lunch and dinner inside the Pub.

Snacks

House Pickles  4

Bread & Butter  4

Venison Saucisson, Pickled Cherries  7

Lardo & Anchovy Brioche Soldiers  8

Duck Liver Parfait Gougères  5

Galia Melon & Air-Dried Ham  8

Mersea Oyster with Pickled Gooseberries  4

Wood-Fired Mersea Oyster with Tallow  5

Starters

Suffolk Asparagus, Morels and Rymer Farm Egg 14

Smoked Eel, Jersey Royals, Horseradish, Dill 13

Lamb Sweetbreads, Pickled Onion, Vadouvan Sauce and Chervil 14

Courgettes Flowers, Nettus Sheep’s Cheese, Mint, Buttermilk, Walnuts and Coal Oil 13

Ox Tongue Tonnato, Parsley, Capers and Radish 14

Mains

Wild Suffolk Bass, Jersey Royals and Wild Watercress Velouté 29

Calves Liver, Slab Bacon, Soft Polenta, Leeks and Sage 25

Grand Aioli, Local Farm Vegetables and Wild Garlic Panisse 24

Wood-Roasted Hogget, Anchovy, Courgettes, Broad Beans and Leaves 28

Wood-Smoked Sutton Hoo Chicken for two 50

served with Chicken-Fat Potatoes, Green Sauce and Vinaigrette Salad

Puddings

Cherry & Pistachio Tart and Crème Fraîche 12

Elderflower & Lemon Posset, Gooseberries 12

Burnt Honey Meringue, Poached Apricots and Verbena Cream 12

Chocolate Mousse, Vanilla Cream and Brandy Snap 12

Tayberry Sorbet 8 • Wild Fennel & Stem Ginger Ice Cream 9

Baron Bigod, Pickled Figs and Nigella Seed Sablés 13

Garden Menu

21st - 22nd June 2025

Available from throughout the summer on Saturday & Sunday. Garden bookings only.

Snacks

House Pickles 4

Bread & Butter 4

Campsea Coppa 7

Lardo & Anchovy Brioche Soldiers 8

Duck Liver Parfait Gougères 5

Garden Radishes & Cod’s Roe 8

Wood-Fired Mersea Oyster with Tallow 5 or Raw with Pickled Gooseberries 4

•

Suffolk Grand Aioli 24

Asparagus, Garden Radish, Wax beans & Violet Artichokes, Maple Farm Pullet Egg, Wild Garlic Panisse, Bedlam Farm Leaves and Aioli

•

Wood-Smoked Sutton Hoo Chicken to share 50

served with Chicken-Fat Potatoes, Green Sauce and Vinaigrette Salad

•

Tayberry Sorbet 8

Bay & Pettistree Honey Ice Cream 9

We are absolutely delighted to be included in the Christmas edition of @suffolkmag - thank you for taking the time to review the restaurant, the whole team are thrilled with the kind words!
This week’s menu at the Greyhound Pettistree • 04.12.24 - 08.12.24
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