Good food is at the heart of what we do, along with a selection of the best wines from around the world. We use the finest local ingredients to create the best in casual dining.
Annie Reidy, our Head Chef (ex Peldon Rose) is cooking up some exciting new dishes. We put a contemporary touch on traditional pub cuisine, ranging from great steaks and fish, to homemade pies and pasta and on Sundays what we, and many others, say is the best roast lunch on the island. Many of the dishes can be ordered in smaller portions for children or grown-ups with small appetites. And accompanied by a great choice of wines from around the world.
Whether you choose to eat in the restaurant, bar or garden, all with fantastic views over the Blackwater estuary, you can be assured of a great standard of personal service. We serve food 12-3 & 6-9 Monday to Saturday and 12-6 on Sunday. Booking is advised at weekends.
Or if you just want chill out with some friends over a couple of beers or a crisp, cool glass of wine, then our comfortable lounge area with leather sofas is the place for you.
Celebrate in Style
Birthday, anniversary, wedding, christening, party, wake etc? Whatever the function, we can make your day special with our celebratory package.
“a great place to sink a few”
Menu
The Victory Christmas Party Menu
Home smoked duck breast, cranberry and toasted hazelnut dressed leaves
Honey and thyme roast parsnip soup
Portobello mushroom stuffed with creamed leeks, camembert under a puff pastry crust with sun blushed tomato dressed roquette
Cushion of local smoked salmon stuffed with a celeriac, prawn and horseradish remoulade on mixed leaves with a lemon and dill dressed
Japanese style crumbed tiger prawn tails with a sweet chilli, lime and coriander salsa
Game terrine wrapped in Suffolk cured black treacle bacon with cumberland sauce and toasted rye bread
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Local roast turkey roulade with a cumberland, pistachio and chestnut stuffing served with traditional trimmings, roasted honey and thyme seasonal vegetables, chateau potatoes, red wine and thyme jus
Roast pheasant with slow braised chicory, quince puree, and wild mushroom sauce
Medallions of beef fillet on English horseradish flavoured dauphinoise potatoes with a port jus (£3.00 supplement)
Pan fried supreme of salmon, roast beetroot, pearls of pomegranate, red wine and cranberry sauce
Baked loin of cod with a herb and parmesan crust on a bed of creamed leeks with a white cream sauce and crisped pancetta
Roulade of slow roast seasonal vegetables, smoked apple wood cheddar and toasted hazelnuts wrapped in filo pastry with a butter nut squash and sweet potato coulis
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Christmas pudding and brandy sauce
Iced white chocolate and cranberry parfait with cointreau anglaise
Slow Braised winter fruits with a sauterne sabayon
Vanilla crème brulee with almond and poppy seed short bread biscuit
Selection of local cheese, biscuits with port and cranberry chutney
£22.50