Events

Dec
1
to Dec 29

Christmas 2018

Enjoy Christmas at Ben’s, we can cater for groups up to 53. Booking is essential.

3 Courses £32.5

Available only when ordered in advance, party sizes over 10 must order from this menu.

£10 non-refundable deposit required per person

 

STARTERS

Confit Gressingham Duck & Orange Spring Rolls, with cranberry compote and mixed leaves

Goats Cheese, Braised Leek & Spinach Risotto, dressed rocket and Parmesan shavings (v)

Steamed Mussels, in Aspall Cider with smoked bacon, capers & parsley, served with locally baked bread

Potted Blythburgh Pork, braised shallots and toasted crostini

 

MAINS

Bacon Wrapped Partridge Crown, served with fondant potatoes, seasonal vegetables, pork & apricot stuffing, homemade Yorkshire pudding and traditional thick gravy

Wild Mushroom, Squash & Sage Suet Pudding, root vegetable croquettes, curly kale and a redcurrant jus (v)

Slow Roast Pork Belly, boulangere potatoes, braised red cabbage, roasted carrot, apple puree and creamy Aspall cider jus

Pan Roast Fillet of Hake, served on a lemon & rosemary potato cake, with roasted beetroot, curly kale and a creamy white wine & dill sauce

Braised Leg of Sutton Hoo Chicken, in a Thai style curry sauce, with stir fried vegetables, sticky jasmine rice and Prawn crackers

 

DESSERTS

Winter Spiced Panna Cotta, plum compote, granola bark and Almond biscotti

Dark Chocolate Delice, salted caramel sauce, cocoa biscuit crumb and vanilla ice cream

Fig & Almond Frangipane Tart, with fruit coulis and vanilla anglaise

Caramel & Ginger Cheesecake, pecan brittle and toffee apple ice cream

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Dec
31
6:00 PM18:00

New Years Eve

Enjoy a set 4 course menu with a glass of prosecco on arrival

£60pp (Deposit required on booking £20pp)

A vegetarian Menu is available on request, please email enquiries@bensrestaurant.co.uk

Starter

Deben Mussel, Smoked Bacon & White Wine Risotto, with Parmesan crisp and dressed rocket

 

First Main

Wild Venison Medallions, served with boulangere potatoes, parsnip textures and a mulled wine jus

  

Second Main

Pulled Blythburgh Pork Suet Pudding, mash potato, savoy cabbage, carrot ribbons and a creamy Aspall cider jus

  

Dessert

Assiette of Apple: Tart Tatin, Panna Cotta, Apple Puree, butterscotch sauce, with Alder Tree pear & vanilla ice cream

 

Cheeses £5pp

A Selection of Suffolk Gold, Baron Bigod Brie and Suffolk Blue Cheese with crackers, apple, celery and homemade chutney £5pp

 

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Nov
20
to Nov 22

British Game Week

Two course set game menu £22

Starters

Partridge Spring Rolls, with chilli & ginger dressing and mixed leaves

Venison Kofta Kebab, mint yoghurt and flat bread

 

Mains

Mixed Game Suet Pudding, with mash potato, seasonal vegetables and mulled wine jus

Venison Stroganoff, basmati rice and locally baked bread

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