Taste the season
DECEMBER
Starter
Winter vegetables
couscous
Root vegetables cooked
in a cumin flavoured broth.
Coriander and thyme
couscous
Gratinée
Scallops, cod, prawns,
mushrooms, leek fondue,
glazed Béchamel
cheese sauce
Game Paté
Coarse pheasant, pork,
and raisin paflavored
with marsala, spiced pear
chutney, toasted ciabatta
French onion soup
Beef stock and caramelized
onion soup, topped with
croutons glazed with
Emmental cheese
Salmon gravadlax
Cured Scottish salmon fillet
marinated with botanic gin,
cracked kampot and pink
peppercorns, dill, spiced
Greek yogurt
Mains
Valley farm turkey
Roasted brined turkey,
spiced chestnut stuffing,
roasted chipolata
sausages, Whisky sauce
Lamb rump
Roast rump of English
lamb, vanilla braised
chicory, parsley and
mint pesto
Tagliatelle
Fresh tagliatelle and
butternut squash
ribbons, mushroom,
hazelnut, sage sauce
Bavette steak échalote”
Grilled beef flank
steak, Pinot noir wine
and shallot sauce
(recommended up
to medium rare)
Hake
Roasted fillet of hake,
topped with Parmesan
crumble. White wine
and parsley cream
A la carte available for tables up to 6 persons
Lunch three course £28, two course £22
Dinner three course Mondays to Thursdays £32.95
Dinner three course Fridays and Saturdays £35.95
Please tell the management if you have any nut or other allergies.
Dessert
Bûche de Noël
A traditional French Christmas log
with a chestnut and rum cream inside
a light chocolate roulade, topped with
chocolate and served with cream
Honey and yuzu parfait
An iced dessert flavoured with
local honey and citrusy yuzu served
with confit orange and rosemary
Shortbread
Black forest verrine
A deconstructed version of the
famous chocolate gateau with kirsch
cherries, light chocolate sponge and
cherry compôte
Prune and Armagnac tart
A baked tart of sweet prune
and sponge filling served warm
with Cointreau crème fraiche
Sticky toffee apple pudding
A date and muscovado sugar
sponge with baked apple and toffee
sauce, served with vanilla ice cream
Terms and conditions
- Dishes may change slightly according to ingredient availability and/or deliveries. - 10% service will be added
to parties of 8 and more. - A deposit of £10 per person is required. - Bookings are not conrmed until a deposit
is received. - All deposits are on a personal basis, deposits are non-refundable. - A written, full named pre-order
is required no later than 7 days prior to your booking. Please use our ordering form!
Neptune Quay,
Ipswich IP4 1AX
01473 289 748
info@marinersipswich.co.uk
Wishing all our customers
a very Happy Christmas.
French and Suffolk
cheese platter
(5 cheeses) +£6
Served with baguette,
biscuits, grapes, spicy
apple chutney
and celery