A la carte

Spring Truffle and Manchego Cheese Ravioli (v)

Mushroom purée, tahoon cress and trompette de la mort

Mersea Crab and Octopus

Preserved lemon, chorizo and nasturtium

Smoked Duck and Goose Liver Terrine

Conference pear, candied hazelnut, shimeji and toasted brioche

Barbecue Glazed Celtic Pride Short Rib

Garlic aioli, tarragon and roscoff onions

Warm Smoked Eel

Taramasalata, beetroot, apple and keta caviar

Jerusalem Artichoke Velouté

Guinea fowl and celery

Pan Seared Orkney Scallops

Tenderstem broccoli, brown shrimp, mouli and seaweed

Dill Coated Sea Trout Gravadlax

Fennel, cucumber and pickled mustard seeds

Poached Native Lobster with Claw Spring Roll

Sweetcorn, bacon and spring onion

Grilled Fillet of Red Mullet

Charred green beans, sorrel and blood orange hollandaise

If you would like extra vegetables or potatoes then we offer the following sides for £4.00 each:
Dauphinoise, triple cooked chips, spinach, green beans or green salad.

Confit Pavé of Cod with Crisp Lobster Cannelloni

Cauliflower, almond and curry velouté

Best End of Lamb with Basil Mousse

Balsamic sweetbreads, caramelised onion, tomato and lamb jus

Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus

Butter Roast Fillets of Lemon Sole

Baby squid, samphire, beurre noisette crumb and milk foam

Breast of Devonshire Duck

Confit leg with pistachio, potato pressing, white asparagus and peach

Dedham Vale Chateaubriand (for two persons)Carved in the Restaurant

Dauphinoise, shallots, fine beans, Madeira jus, béarnaise sauce

Pork Tenderloin, Belly and Treacle Glazed Cheek

Pea purée, potato confit, broad beans and shellfish bisque

Poached Pave of Scottish Halibut

Watercress, wild rice, tiger prawn with caviar and chive beurre blanc

Breast of Creedy Carver Chicken and Confit Leg Croquette

Cardamom infused carrot, smoked pomme purée and chicken jus

Ricotta and Cep Dumplings (v)

Pine nuts, butternut squash, confit egg yolk and tenderstem broccoli

Pineapple and Coconut Eton Mess

Pineapple parfait, coconut meringue and spiced rum

Blackcurrant Delice

Liquorice ice-cream and Bourbon vanilla marshmallow

São Thomé Chocolate Soufflé

Red wine poached pear, blueberries and speculoos ice-cream

Elderflower and Orange Flower Panna Cotta

Apple compote and nougat glacé

Pineapple and Coconut Eton Mess

Pineapple parfait, coconut meringue and spiced rum

Coconut, Mango and Chilli Bakewell Tart

Lemongrass sorbet

Belgian Triple Chocolate Brownie

Macadamia nuts, salted caramel, tonka bean and maple ice-cream

Talbooth Welsh Rarebit

Quince jelly and tahoon cress

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

2008 Trockenbeerenauslese, Höpler, Burgenland, Austria (Flight)

2010 Straw Wine, Chenin Blanc, D.Trafford, Stellenbosch, S.Africa (Flight)

2011 Passito di Noto, DOC, Planeta, Sicilia (Flight

2012 Elysium, Black Muscat, Andrew Quady, California (Flight)

2010 Clos Dady, Sauternes, France

25ml 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

Mofo deluxe premium hot chocolate