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Georgian out front, Elizabethan out back, Hintlesham Hall is packed with historical features and furnished in period style, with an abundance of comfy armchairs, oil paintings and a pristine,
high-ceilinged dining room that exudes grandeur without reducing diners to hushed reverence. Staff know their way around the menu, and their enthusiasm for dishes such as charred haunch of venison
with cranberry and watercress bonbons is well placed; this is artfully balanced food with a sense of occasion. Fat, caramelised scallops with crab and celeriac emulsion and tarragon vinaigrette is
a memorable starter, while successful mains have included treacle-glazed pork belly with confit pork cheeks and sherry vinegar jus. For dessert, expect a fun take on the classics; maybe an intense
passion fruit pannacotta with mango ‘fizz’. The lengthy, personally sourced wine list puts a special emphasis on France.
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