A la carte



Tempura Soft Shell Crab

Teriyaki, sushi rice, dashi jelly, wasabi mayonnaise, coriander and chilli (C, E, F, G, Mk, Mu, S, SD, Se)


Venison Loin Carpaccio and Haunch Bon Bon

Blackberry gel, capers, Parmesan, trompettes and curly endive (E, G, Mk, Mu, SD)


Warm Pavé of Smoked Salmon

Dill pickled cucumber, squid ink tapioca crisp, caviar beurre blanc and herb oil (F, G, Mk, SD)


Duck Liver Parfait and Warm Brioche

Confit duck boudin, pancetta and almond crumble, orange and Port reduction (E, G, Mk, N, SD)


Garlic King Prawn Caesar

Little gem, Parmesan, crispy onion and bacon (C, E, F, G, Mk, Mu, SD)


Jeruselem Artichoke Velouté

Crispy Chicken wings, compressed celery and shiso cress (Ce, G, Mk SD)


Soy and Sesame Marinated Tuna Tartare

Pickled mouli, lime, charred beansprouts and kimchi dressing (F, G, S, SD, Se)


Breast of Quail and Crispy Leg

Baby beetroot, date purée and puffed wild rice (E, G, Mk, SD)




If you would like extra vegetables or potatoes then we offer the following sides: £5.25 each
Dauphinoise (Mk, SD)
Spinach and ricotta (Mk)
Triple cooked chips
Tenderstem broccoli, garlic oil and Parmesan (Mk)
New potatoes (Mk)
Fine beans, spring onion and pine nuts (Mk)
Pomme purée (Mk)
Talbooth salad (Mu, SD)

Fillet of British Beef and Featherblade Pastilla

Salt baked celeriac, Jerusalem artichoke, tarragon oil, mustard frills and Madeira Jus (Ce, E, G, Mk, Mu)


Chorizo Stuffed Breast of Free Range Chicken

Potato boulangère, glazed Roscoff onion, mushroom ketchup and chicken jus (Mk, SD)


Roast Loin of Suffolk Lamb and Tagine Steamed Bun

Aubergine purée, spiced finger carrot, Israeli tabouleh with pine nuts and Madeira jus (G, Mk, N, SD)


Almond Crusted Fillets of Lemon Sole

Romanesco, cauliflower, oyster mushrooms, brown shrimp and bouillabaisse (C, F, G, Mk, N, SD)


Butter Roast Fillet of Atlantic Skate

Crème fraîche leeks, mussels, samphire and fish velouté (F, Mk, Mo, SD)


Butter Roast Veal with Bone Marrow and Thyme Crumb

Braised snails, pomme purée, butternut squash, sage and peppercorn sauce (E, G, Mk, Mo, SD)


Dingley Dell Pork Tenderloin and Barbeque Rib

Pomme purée, pumpkin, cavolo nero, pickled mustard seeds with maple and pommery sauce (G, Mk, Mu, S, SD)


28 Day Dry Aged Sirloin of Beef on the Bone for two

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




Millionaire Shortbread

Pistachio, cherry and kirsch ice-cream (E, G, Mk, N, SD)


Cranberry and Almond Bakewell Tart

Orange blossom, mulled wine jelly and crème Anglaise (E, G, Mk, N, SD)


Milk Chocolate Marquise

Coconut Crémeux, brownie, pineapple and lemon grass (E, G, Mk, S, SD)


Pear Soufflé

Charred poached pear, gingerbread and tonka bean ice-cream (E, G, Mk)


Apple and Cinnamon Steamed Sponge Pudding

Butterscotch and Calvados sauce, candied pecan and apple sorbet (E, G, Mk, N, 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)


Dessert and sweet wine (100ml glass)


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)


Dessert wine flight


35ml of each that are stated




All of which are served with handmade chocolates...

Paddy & Scott’s coffee


Liqueur coffee


Deluxe premium hot chocolate