aa  mich gpg michelin 2016hard


Please note this menu is a sample and dishes shown may not be on the menu when you visit
Every day, Lunch from 12pm Dinner from 6pm

Starter size

Soup of the day £4.50

Baked mushroom, topped with goats cheese and red onion confit £7

Home bred pork terrine with quince jelly £6.50

Starter or Main size

Roast cod with leeks, puy lentils and rouille £7-£13

Ham hock and macaroni cheese £6.50-£12  

Vegetable tagine with cous cous £6.50-£12

Ploughmans- Suffolk ham, cheese, potted pork, tomato, apple and chutney £11-£14

Pinneys of Orford smoked fish platter with lemon mayonnaise £13.50-£18

Porky Platter- a tasting of our home bred pork £10.50-£14.50

Main size

Catch of the day with new potatoes and vegetables £ market price

Crisp battered fish and chips, mushy peas and tartare sauce £12.50

Home bred pork sausages, mash, fine beans and shallot gravy £12

Sirloin beef steak, field mushroom, vine tomato, onion rings and chips £20

(Pepper sauce or Cafe de paris butter £1)

Light bites available every lunchtime

Our sandwiches are served in either white or wholemeal bloomer with dressed leaves and crisps

Cheddar cheese and branston £6   Egg mayonnaise £6

Ham and grain mustard £7 Homemade salt beef and horseradish £7

Open ham and cheese melt £7.50


Today’s special pudding (please ask for details)

Sticky toffee pudding with tonka bean ice cream £6

Warm rice pudding with mango jam and toasted coconut £6

Baked chocolate torte with raspberry ripple sorbet £6

Homemade sorbet or ice cream 2 x scoops £4.50

A board of British cheeses £8

Norfolk Dapple, Mrs Temples Binham Blue, Somerset Brie


If you are concerned about food allergies please ask for assistance when selecting from the menu
All prices include vat any gratuities are left entirely at your discretion
Our menu is compiled using fresh seasonal ingredients sourced locally where possible.
We rear our own livestock at the Crown and we also have an allotment in Orford.
We also forage for wild ingredients when in season.
Share this page:
  • Print
  • Digg
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • email
  • Twitter