Food

A dinner table with a lit candle, glasses of red and white wine, a slice of cake, plated food being served with gravy, and a vase with pink flowers.

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

17th - 21st December 2025

Snacks

House Pickles   3

Lardo & Anchovy Brioche Soldiers   8

Bread & Butter   4

Cured Chalkstream Trout Gougères   6

Wild Rabbit Faggots & Pease Pudding   8

Wild Mallard Croquettes & Blood Orange Marmalade   8

Campsea Coppa   7

Colchester Rock Oyster & Pickled Quince   4 each

Starters

Snail Toast, Black Garlic, Tarragon and Mustard Frills 13

Veal Sweetbread and Celeriac 14

Leeks Vinaigrette, Quail Egg, Cobnuts and Chervil 12

Puntarelle, Brown Shrimp, Amalfi Lemon and Anchovy 13

Country Terrine, Medlar Mustard and Cornichons 12

Mains

Ox Tongue, Wet Polenta, Pickled Onion and Sage 24

Wild Halibut Tranche, Butley Mussels, Seaweed, Pernod & Saffron Sauce 28

Duroc Pork Collar, Parsley Sauce and Braised Carrots 25

Squash, S Jude Cow’s Curd , Pickled Walnuts, Castelfranco and Green Sauce 22

Fallow Doe Loin, Braised Haunch, Roscoff Onion and Pickled Blackberries for two served with Red Russian Kale and Medlar Mustard 60

Sides

Ratte Potatoes and Soft Herbs 5

Cime di Rapa and Garlic 5

Fried Jerusalem Artichokes, Capers, Pickled Onion and Parsley 6

Childs Pasta 10

Puddings

Mince Meat Frangipane, Brandy Cream  and Clementines  12

Panettone Bread & Butter Pudding and Stracciatella Ice Cream to share (15 min) 20

Rhum Baba and Clotted Cream 12

Pump Street Chocolate Mousse, Brandy Snap and Vanilla Cream 12

Mulled Wine Sorbet 8

Cinnamon & Nutmeg Ice Cream 9

Baron Bigod, Pickled Figs & Nigella Seed Sablés  13

Come and get festive this week at the Greyhound!
A festive winter snack we love from Bordeaux. Lou Ken Kas is often found tucked away in the Christmas markets. A spiced offal’y sausage wrapped in caul fat, set on top of a Colchester rock oyster. It comes from one of Adam’s favourite
What a day at The Greyhound! Three years ago we opened our doors with a few bottles of wine and a great deal of hope. Today we find ourselves at number 6 on the Good Food Guide’s Top 100 Pubs in the country and newly listed in the Michelin Gui
The Claret Club, our next gathering in the Pastoral Table Series, will take place on Friday 12th December in the pub, with the fires lit and the season setting the tone. Adam has written a menu that draws on the traditions of cookery in Bordeaux, us
We are delighted to announce that our Festive Feasting is back again at the Greyhound this winter. Relaxed gatherings by the fire at long tables to share the pleasures of roasts, braises, pies, pastry and puds that comfort with friends and family Ad
New Year’s Eve at the Greyhound Pettistree (very early we know, but we’ve been asked, so here it is!) We are delighted to announce our New Year’s Eve menu - a candlelit feast in the heart of the Suffolk countryside. A night to rais
From time to time, veal sweetbreads find their way back onto our weekly menu. They seem to belong especially to these days when summer is giving way to autumn. This week we are serving them with a woodland sauce of ceps, and the tang of choucroute &