Dinner Menu
The Great Barn is a spectacular venue to dine in the Suffolk countryside tranquillity of Retreat East. With its seasonal menu created in our kitchen, our team would be delighted to host for you a romantic meal for two, or a get-together between family and friends. Dining in The Great Barn is available 7 days a week from 5.30 pm to 8.30 pm.
Times
Available every day from 5.30 pm to 8.30 pm in The Great Barn.
Allergens
Please ask if you have any concerns regarding allergens and intolerances, our menu is produced with all fresh ingredients daily.
Weekday Evening
Sharers
Bread Board
A selection of Sourdough and focaccia served with olive oil and balsamic vinegar and homemade Maldon smoked sea salt butter
Marinated Olives
A selection of Italian olives
Starters
Retreat East organic parsnip soup
Our homemade, Retreat East grown organic parsnips server with toasted walnuts, pear and bread
Breaded Camembert
Camembert served with red onion marmalade and a mixed leaf salad
Chicken Liver Parfait
Chicken liver parfait served with homemade granola, apple, rocket cress and sourdough
Mains
Chicken Breast With Maple Bacon
Chicken breast served with maple bacon, sweet corn, pomme puree served with a chicken sauce
Rump Steak Served With Café De Paris Butter
Pan-seared rump steak, served with triple cooked chips, café de Paris butter and gherkin ketchup
Mix Bean Cassoulet
Retreat East garden vegetable and mix bean cassoulet
Tempura Hake Fillet
Tempura Hake fillet served with saffron and spinach potatoes, curry volute and chilli jam
Desserts
Citrus Posset With Shortbread
Our homemade citrus posset comes with homemade shortbread
Chocolate and Peanut Butter Tartlet
Milk chocolate and peanut butter tartlet served with homemade malt ice cream
Apple and Berry Crumble
Apple and berry crumble served with a choice of dairy or vegan ice cream or crem anglaise
Cheese Board
A selection of Suffolk chesses, Suffolk blue, Suffolk gold, Baron Bigod Brie served with grapes, chutney, truffle honey and crackers
Sides
Garden peas
Buttered spinach and kale
Triple cooked chips
Mixed leaf salad
Weekend Evening
Sharers
Charcuterie Board
Cured meats, Locally sourced cheeses, chefs chicken liver parfit, olives, humas a selection of sourdough and focaccia with confit tomatoes and butter
Bread Board
A selection of sourdough and focaccia served with olive oil and balsamic vinegar, tarragon cream and homemade Maldon smoked sea salt butter
Marinated Olives
A selection of Italian olives
Starters
Potato Rosti
Chefs own made potato rosti served with a crispy hens egg, wild mushrooms and truffle
Beef Tartare
Beef tartare, crispy shallots, cured egg yolk, sourdough and marmite butter
Retreat East Organic Parsnip Soup
Retreat East organic parsnip soup served with Suffolk blue cheese tortellini and pear and walnut oil
King Scallop and Chicken Liver Parfit
Cornish king scallop served with chicken liver parfit. Crispy chicken skin, cauliflower puree and apple caramel
Retreat East Winter Garden Salad
Curly kale, maple glazed baby carrot, pickled red cabbage, shallot radish, salt-baked parsnip, apple, curled endive and smoked aioli
Mains
King Prawn and Salmon Ravioli
King Prawn and salmon ravioli, crispy squid and sorrel served with lemon and thyme butter sauce
Braised Ox Cheek
Braised ox cheek, pomme puree, Suffolk ale braised onion served with chestnut mushroom and pancetta sauce
Fillet Steak
Fillet steak served with triple cooked chips, café de Paris butter, gherkin ketchup and Madeira glaze
Pork Fillet
Pan-seared pork fillet, quail scotch egg, hay carrot puree with salt-baked apple, hispi cabbage, black pudding and pork jus
Mix Bean Cassoulet
Retreat East garden vegetable ad mix bean cassoulet
Desserts
Chocolate S’more
Chocolate brownie, Italian meringue, blackberry curd and homemade vanilla bean ice cream
Compressed Pink Lady
Compressed Pink lady apple, crispy puff pastry, burnt apple puree with caramelised homemade white chocolate ice cream
Lemon Tart
Lemon tart, lime curd sorbet, berry coulis with ginger crumb
Cheese Board
A selection of Suffolk cheeses, Suffolk blue, Suffolk gold, Baron Bigod Brie served with grapes, chutney, truffle honey and crackers