Ipswich Town - Suffolk's Number One Venue for Banqueting Events

Select from one of the three menus shown for your guests.

Once you have selected your chosen menu, you will need to select one meat course and one vegetarian dish for each course from within the menu.

You will be required to order for your guests in advance of your event and we can assist by providing a pre-order menu planner if required

(v) denotes vegetarian (v)* vegan and (g) gluten free. If your guests have any further special dietary requirements please do contact the team on 01473 400580 and we shall be pleased to help.


Blythburgh pork and ham terrine flavoured with herbs served with balsamic dressing. Leek and potato soup topped with crispy leeks and a cream swirl (v)(g). Mixed melon balls with a redcurrant dressing (v)(g). * Classic chicken Chasseur, breast of chicken in a rich Chasseur sauce. Roast loin of Dingley Dell pork served with crackling, apple sauce and a cider jus. Breast of chicken with a wholegrain mustard cream. Vegetable crumble, garden vegetables in a light mustard sauce topped with a cheddar crumble (v). * Pineapple and strawberry platter (v)(g. Amaretto and lemon tart served with raspberries and Chantilly cream (v). Profiterole filled with cream and drizzled with chocolate sauce (v). Freshly brewed Paddy and Scott’s coffee and chocolate mints.	Salmon and prawn rillette with a beetroot compote. Roasted squash soup with toasted pumpkin seeds (v)(g). Thai chicken skewers with a baby noodle stir-fry. * Roast beef, Yorkshire pudding horseradish jus. Herb crusted supreme of salmon with a caper hollandaise on a bed of crushed new potatoes. Pan fried lamb rump with redcurrant gravy served on a mustard mash. Suffolk Gold cheese, red onion and thyme tartlet with a chive cream (v). * Kahlua and white chocolate brownie with a vanilla pod anglais (v). Spiced apple bavious with fresh minted cream(v). Individual lemon meringue pie with raspberries and red berry coulis. Freshly brewed Paddy and Scott’s coffee and chocolate mints.	King prawn and sun blush tomato salad with a spicy Marie rose. Cromer crab cakes with a chilli jamand mixed cress salad. Smoked duck rillette served with a cucumber relish. Toasted bruschetta bread topped with roasted cherry plum tomatoes, black olives and feta cheese finished with a basil oil (v) * Fillet of beef with a rich red wine jus with dauphinoise potatoes. Fillet of sea bass on saffron potato cakes with lemon and dill beurre blanc. Herb crusted rack of lamb on a mustard mash with rosemary and shallot gravy. Stuffed vegetable ravioli with a rich tomato sauce (v). * Ginger and rhubarb cheesecake with a plum Coulis and fresh vanilla cream. French apple tart with clotted cream. Chocolate orange torte with a butterscotch anglais (v) Eton mess stack, meringue nests layered with fresh berries and cream (v) British farmhouse cheese and biscuits £2 per person supplement. Freshly brewed Paddy and Scott’s coffee and chocolate mints.

Blythburgh pork and ham terrine flavoured with herbs served with balsamic dressing.
Leek and potato soup topped with crispy leeks and a cream swirl (v)(g).
Mixed melon balls
with a redcurrant dressing (v)(g).
***
Classic chicken Chasseur, breast of chicken in a rich Chasseur sauce.
Roast loin of Dingley Dell pork served with crackling, apple sauce and a cider jus.
Breast of chicken with
a wholegrain mustard cream.
Vegetable crumble, garden vegetables in a light mustard sauce topped with a cheddar crumble (v).
***
Pineapple and strawberry platter (v)(g.
Amaretto and lemon tart served with raspberries and Chantilly cream (v).
Profiterole filled with cream and drizzled with chocolate sauce (v).

Freshly brewed Paddy and Scott’s coffee and chocolate mints.

Salmon and prawn rillette
with a beetroot compote.
Roasted squash soup
with toasted pumpkin seeds (v)(g).
Thai chicken skewers with a baby noodle stir-fry.
***
Roast beef, Yorkshire pudding horseradish jus.
Herb crusted supreme of salmon with a caper hollandaise on a bed of crushed new potatoes.
Pan fried lamb rump with redcurrant gravy served on a mustard mash.
Suffolk Gold cheese, red onion and thyme tartlet with a chive cream (v).
***
Kahlua and white chocolate brownie with a vanilla pod anglais (v).
Spiced apple bavious with fresh minted cream(v).
Individual lemon meringue pie with raspberries and red berry coulis.

Freshly brewed Paddy and Scott’s coffee and chocolate mints.

King prawn and sun blush tomato salad with a spicy Marie rose.
Cromer crab cakes with a chilli jamand mixed cress salad.
Smoked duck rillette served with a cucumber relish.
Toasted bruschetta bread topped with roasted cherry plum tomatoes, black olives and feta cheese finished with a basil oil (v)
***

Fillet of beef with a rich red wine jus with dauphinoise potatoes.
Fillet of sea bass on saffron potato cakes with lemon and dill beurre blanc.
Herb crusted rack of lamb on a mustard mash with rosemary and shallot gravy.
Stuffed vegetable ravioli with a rich tomato sauce (v).
***
Ginger and rhubarb cheesecake with a plum
Coulis and fresh vanilla cream.
French apple tart with clotted cream.
Chocolate orange torte with a butterscotch anglais (v)
Eton mess stack, meringue nests layered with fresh berries and cream (v)
British farmhouse cheese and biscuits £2 per person supplement.

Freshly brewed Paddy and Scott’s coffee and chocolate mints.