A la carte

Starters

Price

Winter Truffle and Manchego Cheese Ravioli (v)

Mushroom purée, tahoon cress and chanterelle mushrooms

£14.00

Atlantic King Crab

Kimchi, avocado, dill and kohlrabi

£18.00

Serrano Ham and Smoked Bone Marrow Croquetas

Charentais melon, golden raisins and chorizo

£16.00

Morel Velouté and Crispy Chicken Wing

Celery and warm mushroom brioche

£17.00

Dill Coated Talbooth Smoked Salmon

Oyster mayonnaise, tapioca and apple

£16.00

Pan Roast Hand Dived Scallops

Pig cheek bon bon, candied pecan, apple and shallot purée

£19.00

Honey Spiced Mallard Breast

Braised leg samosa, poached blackberry and pickled beetroot

£17.00

Crackling Crusted Scottish Langoustine

Miso glazed pork belly, butternut squash and sauce Américaine

£19.00

Seared Yellowfin Tuna

Siam sauce and radish

£18.00

Ballotine of Norfolk Quail with Confit Leg ‘Toastie’

Haricot blanc, poached pear and pan fried quails egg

£16.50

Mains

Price

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.

Pan Roast Wild Sea Bass

Squid ink gnocchi, baby squid, sea purslane and lemongrass

£33.00

Rack and Best End of Suffolk Lamb

Broccoli, local oyster mushroom, rosemary cured egg yolk and lamb croustillant

£34.00

Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus

£34.00

Baked Brill with Mussel Mousseline

Crème fraîche leeks, potato tuile with saffron and caviar sauce

£30.00

Thetford Forest Venison

Jerusalem artichoke, black pudding, truffle bon bon and rainbow chard

£34.00

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

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

£68.50

Butter Roast Locally Shot Partridge

Leg pie, rosemary bread sauce, salsify, romanesco and trompette de la mort

£28.00

Fillet of John Dory

Roscoff onion, lardo, potato pressing with razor clam and Morteau sausage sauce

£34.00

Ricotta and Cep Dumplings (v)

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

£22.50

Butter Roast Veal Sirloin with Veal Sweetbread Open Ravioli

Watercress, pomme soufflé and peppercorn sauce

£33.00

Desserts

Price

Talbooth Gâteau Opéra

Blackcurrant compote, white chocolate and liquorice sorbet

£9.75

Toffee Apple Cheesecake

Spiced apple, cider caviar and Granny Smith sorbet

£10.00

Elderflower Crème Brûlée

Poached rhubarb and rhubarb sorbet

£9.50

Banana and Pecan Nut Soufflé

Warm banana cake, golden raisins and rum ice-cream

£12.00

Chocolate and Hazelnut

Dark chocolate ganache, hazelnut crémeux, milk sorbet and hazelnut anglaise

£12.00

Warm Fig Bakewell with Red Wine Poached Pear

Port reduction, almonds and fig leaf ice-cream

£9.50

Talbooth Welsh Rarebit

Quince jelly and tahoon cress

£8.00

Chef’s Selection Cheese Board

Homemade grape chutney, biscuits, grapes and celery

£12.00

Dessert and sweet wine (100ml glass)

Price

2008 Trockenbeerenauslese, Höpler, Burgenland, Austria (Flight)

£10.75

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

£11.25

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

£10.75

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

£9.00

2010 Clos Dady, Sauternes, France

£9.25

Dessert wine flight

Price

25ml of each that are stated

£13.50

Others may be added with a supplementary charge of

£2.75

Coffee

Price

All of which are served with handmade chocolates...

Paddy & Scott’s coffee

£4.50

Liqueur coffee

£8.50

Deluxe premium hot chocolate

£4.25