A la carte

Mersea Crab Tartlet

Avocado, preserved lemon, pickled radish and shiso (C, E, G, Mk, Mu, SD, S)

Pressing of Guineafowl, Goose Liver and Parma Ham

Beetroot, apple and sorrel cress (Mk, SD)

Grilled Fillet of Red Mullet

Blood orange hollandaise and fennel (E, F, Mk, SD)

Smoked French Quail

Leg rillette, Serrano ham bonbon, sweetcorn and fried quails’ egg (E, G, Mk, SD)

Lobster Ravioli

Elderflower cucumber, caviar and chive beurre blanc (C, E, F, G, Mk, SD)

Jerusalem Artichoke Velouté (v)

Truffle and smoked cheddar arancini, celery and shiso (G, Mk, E, Ce)

Seared Loin of Yellow Fin Tuna

Siam sauce, bottarga, radish, bean sprouts and coriander cress (F, G, Mu, S, SD)

Granola Covered Duck Liver Parfait

Pink grapefruit, smoked duck, rocket and brioche (E, G, Mk, Mu, N, SD)

If you would like extra vegetables or potatoes then we offer the following sides: £4.25 each
Dauphinoise (Mk, SD), triple cooked chips, French fries, spinach (Mk),
green vegetable fricassee (Mk) or Talbooth salad (Mu, SD)

Fillet of Dedham Vale Beef and Glazed Short Rib

Chestnut mushroom, Boulangère potatoes, shallot rings and watercress (Mk, G, SD)

Creedy Carver Chicken

Miso glazed leg, gem lettuce, confit purple potatoes and cep sauce (G, Mk, Mu, S, SD)

Butter Roast Pavé of Cod

Smoked eel and pine nut crispy cannelloni, cauliflower, rainbow chard and vanilla velouté (F, G, Mk, N, S, SD)

Roast Devonshire Duck

Poached nectarine, rocket, black pudding and lavender jus (E, G, Mk, SD)

Fillet of Stone Bass

Pressed potatoes, pickled fennel, haricot beans and white onion sauce (F, G, Mk)

Slow Roast Saddle of Thetford Forest Venison

Pommes Anna, blackberries, cavolo nero, bitter chocolate and jus (Mk, SD)

Tenderloin, Belly and Glazed Cheek of Dingley Dell Pork

Spring peas, mint infused potatoes and curry velouté (Ce, Mk, Mu, SD)

Dedham Vale Chateaubriand for two

Dauphinoise potatoes, green beans, glazed shallots and béarnaise sauce (E, Mk, SD)

Glazed Dark Chocolate Delice

Tonka bean crémeux, caramelised popped rice and Baileys ice-cream (E, Mk, N, SD)

Tropical Fruit Shortbread

Passion fruit curd, coconut meringue, confit pineapple and banana ice-cream (E, G, Mk, SD)

Chestnut Pavlova

Blackcurrant compote and smoked whiskey ice-cream (E, Mk, SD)

Steamed Treacle Sponge Pudding

Cider caramelised Braeburn apple, miso ice-cream and candied hazelnut (E, G, Mk, N, SD)

Black Forest Soufflé

Sour cherry, dark chocolate sorbet and Kirsch (E, G, Mk, SD)

Talbooth Welsh Rarebit

Quince jelly and tahoon cress (Ce, E, G, Mk, SD)

Chef’s Selection Cheese Board

Homemade grape chutney, biscuits, grapes and celery (E, G, L, Mk, N, SD)

Straw Wine, Chenin Blanc, D.Trafford, Stellenbosch

Passito di Noto, DOC, Planeta, Sicilia (1)

Elysium, Black Muscat, Andrew Quady, California (2)

Chateau Petit Vedrines, Sauternes, France (3)

35ml of each that are stated

All of which are served with handmade chocolates...

Paddy & Scott’s coffee

Liqueur coffee

Deluxe premium hot chocolate