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Welcome to... The Punch Bowl Restaurantin High Easter


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Friday from 7pm, Saturday from 7pm, Sunday from 12 noon

The Restaurant is housed in a listed Tudor building which was formerly a Coaching Inn, constructed in the early 15th century. Today the Punch Bowl retains its original character with exposed beams in the dining room, and in the bar is the only solid willow floor in Essex.

All of the desserts are made on the premises and any particular favourite dishes (including meat free) can be added to the menu at short notice.

At the Punch Bowl we offer a fine and interesting a la carte menu. A typical midweek and our current a la carte menu are included at the foot of this page.

The restaurant is available for celebration parties, weddings (see our wedding page!) and private functions if booked far enough in advance.

The RestaurantGardenOutside picture

Sample Menu for Friday and Saturday evening

£49.50 (three courses)

New York Scallops pan fried with crisp bacon
Terrine of Chicken Livers, larded with bacon. Toasted Brioche
Fanned Avocado with Parma Ham and a Balsamic Vinaigrette
Filo Pastry Basket, set with olive oil, filled with Scramble Eggs & Smoked Salmon
Platter of Mango, Pineapple, Passion fruit with raspberries and strawberries
Mediterranean Prawns (peeled!) sautéed with a fresh garlic butter
Home-made Tomato Soup finished with cream
Fresh Dressed Crab and Claw, on a bed of leaves; Cognac Mayo
Deep Fried ‘Punch Bowl’ Brie with a red berry sauce
Fine Green Asparagus, served hot with Hollandaise
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Double Beef Fillet ‘Chateaubriand’ cooked to your choice (for 2)
‘Sweetlands’ Prime Fillet Steak with a Béarnaise Sauce
Roast Rack of Lamb, carved onto a hot redcurrant sauce
Fillet of Scotch Salmon, baked with a Dill Cream
Penny’s Spinach and Ricotta Tart
North Atlantic Halibut, pan-fried with Chillies, Ginger and Honey
Roast Belly of Pork, served crisp with an apple and soy sauce
Casserole of Oxtail, steeped in Claret and served with Dumplings
Whole Fresh Lobster, (dressed) served hot or Cold
Supreme of Chicken, filled with cream cheese, with a Dijon, Parmesan & Wine sauce.
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Home Made Dessert Selection

 

Sample Menu for Sunday lunch

£39.50 (three courses), Juniors £19.50

Sundays Filo Pastry Basked filled with Smoked Salmon, Scrambled Eggs & Cream
Galia Melon, Pineapple, Passion Fruit, Strawberries & Raspberry Platter
Fresh Dressed Cromer Crab served with a cognac mayo
Homemade Tomato Soup finished with cream and croutons
Roasted Figs, wrapped in Parma ham and filled with Dolcelatta
Deep Fried ‘Punch Bowl’ Brie with a red berry sauce
Mediterranean Prawns (peeled) sautéed in a fresh garlic butter
Terrine of Chicken Livers, larded with bacon, toasted brioche
New Season English Asparagus, served hot with Hollandaise

Roast Sirloin of Beef, carved from the whole joint, Yorkshire Puddings
‘Sweetlands’ Prime Fillet Steak with a Béarnaise Sauce
Roast Rack of Lamb, carved onto a hot redcurrant sauce
Fillet of Scotch Salmon, baked with a Dill Cream
Penny's Spinach and Ricotta Tart 
Dover Sole, baked and served with a Tartare sauce
Roast Belly of Pork, served crisp with an apple and soy sauce
Casserole of Oxtail, steeped in Claret and served with Dumplings
Supreme of Chicken, filled with cream cheese, with a Dijon, Parmesan & Wine sauce.
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Home Made Dessert Selection