A la carte



Wasabi Crab Mayonnaise

Salted lemon, chorizo & calamari (C, E, G, Mk, Mu, SD)


Pressing of Guineafowl, Goose Liver and Parma Ham

Beetroot, apple and sorrel cress (Mk, SD)


Maple, Soy and Sesame Yellow Fin Tuna

Squid crisps, pickled radish, mung beans and sorrel (C, F, G, Mk, Mu, Se, SD)


Smoked Norfolk Quail

Leg rillette, serrano ham bonbon, sweetcorn and fried quail egg (E, G, Mk, SD)


Scallop Angelotti and Confit Rabbit

Chive beurre blanc and keta caviar (C, E, G, Mk, SD)


Warm Tartlet of Artichoke, Leek and Potato (v)

Poached hens’ egg and truffle foam (E, 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: £4.00 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

Bone marrow, rainbow chard and potato boulangère (Ce, Mk, SD)


Creedy Carver Chicken

Miso glazed leg, confit purple potatoes, chestnut mushrooms and rainbow chard (Ce, G, Mk, Mu, S, SD)


Saddle of Thetford Forest Venison

Potato pressing, Jerusalem artichoke, kale and venison kofta (Ce, Mk, SD)


Roast Creedy Carver Duck

Maple glazed roscof onion, cavolo nero and lavender jus (Ce, Mk, SD)


Butter Roast Lemon Sole Fillets

Samphire, ‘Nduja sausage and oyster (E, F, G, Mk, Mo)


Gruyère Crusted Halibut

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


Mushroom and Goats Cheese Cadeaux (v)

Cauliflower, confit egg yolk and curried velouté (Ce, E, G, L, Mk, Mu, SD)




Belgian Milk Chocolate Marquise

Lime curd, coconut and brown butter sponge (E, G, Mk, SD)


Iced Honeycomb Parfait

Walnut, tonka bean cremeux and poached pear (E, G, Mk, N, SD)


St Clements Bread and Butter Pudding

Preserved lemon and Grand Marnier butterscotch sauce (E, G, Mk, SD)


Granny Smith Apple Soufflé

Shortbread, poached blackberries and vanilla purée (E, G, Mk, N, SD)


Blackcurrant and Chestnut Pavlova

Vanilla meringue, blackcurrant compote and chestnut purée (E, 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


Others may be added with a supplementary charge of




All of which are served with handmade chocolates...

Paddy & Scott’s coffee


Liqueur coffee


Deluxe premium hot chocolate