A la carte



Summer Truffle and Manchego Cheese Ravioli (V) (v)

Mushroom purée, tahoon cress and chanterelle mushrooms


Atlantic King Crab

Kimchi, avocado, dill and kohlrabi


Bucklesham Asparagus

Mieux mustard mayonnaise, smoked egg yolk, Parma ham and black garlic


Morel Velouté and Crispy Chicken Wing

Celery and warm mushroom brioche


Dill Coated Talbooth Smoked Salmon

Smoked trout mayonnaise, keta caviar and garden radish


Pan Roast Hand Dived Scallops

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


Mackerel, Beetroot and Oyster

Rillette and cured mackerel, young beetroot and oyster beignet


Poached Native Lobster with Claw Spring Roll

Sweetcorn, bacon and spring onion


Seared Yellowfin Tuna

Siam sauce and radish


Ballotine of Norfolk Quail with Confit Leg ‘Toastie’

Haricot blanc, poached pear and pan fried quails egg




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


Rack and Best End of Suffolk Lamb

New season peas, baby artichoke and Jersey Royals


Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus


Baked Brill with Mussel Mousseline

Crème fraîche leeks, potato tuile with saffron and caviar sauce


Devonshire Duck Glazed in Honey and Cumin Seeds

White asparagus, black pudding and peach


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

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


Butter Roast Veal Sirloin with Veal Sweetbread Open Ravioli

Wild garlic, pomme soufflé and peppercorn sauce


Poached Pavé of Halibut

Hand rolled farfalle, samphire, broad beans and sauce Américaine


Stuffed Saddle and Herb Coated Rack of Rabbit

Fondant potato, glazed finger carrot, black garlic and cured rabbit leg


Ricotta and Cep Dumplings (v)

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




Ardleigh Strawberry Bavarois

Basil sorbet, lime meringue and strawberry jus


Toffee Apple Cheesecake

Spiced apple, cider caviar and Granny Smith sorbet


Elderflower Crème Brûlée

Poached rhubarb and rhubarb sorbet


Coconut Soufflé

Roasted pineapple, rum jelly and lemon grass ice-cream


Chocolate and Hazelnut

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


Glazed Banana and Kiwi Parfait

Lemon Brittany shortbread and caramelised white chocolate ice-cream


Talbooth Welsh Rarebit

Quince jelly and tahoon cress


Chef’s Selection Cheese Board

Homemade grape 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