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)


Chilled Gazpacho (v)

Piquillo pepper sorbet, whipped burrata, fresh borlotti beans and basil (G, Mk, SD)


Poached Pavé of Chalk Stream Trout

Broad bean fricassée, miso jelly, mizuna and cod roe (F, G, Mk, S, SD, Se)




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 Pave of Cod

Tomato fondue, artichoke barigoule, black olive and courgette (F, G, Mk, SD)


Roast Devonshire Duck

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


Gruyère Crusted Halibut

Farfalle, tiger prawns, peas and sauce Américaine (C, E, F, G, Mk, SD)


Pancetta wrapped Rabbit Loin

Confit leg, butter roast rack, Spring peas, Jersey Royals and meaux mustard sauce (E, G, Mk, Mu, SD)


Tenderloin, Belly and Glazed Cheek of Dingley Dell Pork

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


Ardleigh Strawberry and Lime Pavlova

Vanilla Chantilly and mint sorbet (E, Mk)


Rhubarb and Vanilla Parfait

Macerated raspberries and pistachio (E, G, Mk, N, SD)


Blueberry Soufflé

Maple and yoghurt sorbet (E, 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)


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