A la carte



Spring Truffle and Manchego Cheese Ravioli (v)

Mushroom purée, tahoon cress and girolle mushrooms


Mersea Crab Mayonnaise

Cantaloupe melon, wasabi, dill and sardine dressing


Smoked Duck and Goose Liver Terrine

Apple and vanilla jelly, candied hazelnuts and toasted brioche


Barbecue Glazed Celtic Pride Short Rib

Garlic aioli, Heritage tomato and basil


Warm Smoked Eel

Taramasalata, beetroot, apple and keta caviar


Pan Seared Hand Dived Scallops with Pork Belly

Jerusalem artichoke and coffee caramel


Poached Pave of Sea Trout

Seaweed and preserved lemons


Poached Native Lobster with Claw Spring Roll

Sweetcorn, bacon and spring onion


Seared Yellowfin Tuna

Bottarga, Siam sauce and radish


Norfolk Quail Breasts

Cep and caramelised onion tarte fine with pear dressing




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 Suffolk Lamb

Cumin scented parsnips, lamb babajon and Romanesco


Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus


Pan Roast Cornish Brill with Oyster Beignet

Pickled grape, tenderstem broccoli and smoked hollandaise


Thetford Forest Venison Saddle

Black pudding, dark chocolate, crosnes and blackberry


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

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


Locally Shot Partridge

Salsify, potato pressing, trompette mushroom and charred broccoli


Pan Roast Fillets of John Dory

Savoy cabbage, Roscoff onion, Morteau sausage and lentil sauce


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




Granny Smith Cheesecake

Tarragon, pecan nuts and dulce de leche ice-cream


Blackcurrant Delice

Liquorice ice-cream and Bourbon vanilla marshmallow


Hazelnut Crème Brûlée

Caviar yuzu, popcorn and lemon curd macaroon


Passion Fruit Soufflé

Coconut ice-cream and coriander jelly


Warm Chocolate Fondant

Apricot tatin ice-cream, white chocolate and rosemary


Coconut, Mango and Chilli Bakewell Tart

Lemongrass sorbet


Talbooth Welsh Rarebit

Quince jelly and tahoon cress


Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery


Dessert and sweet wine (100ml glass)


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


Dessert wine flight


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


Deluxe premium hot chocolate