A la carte



Winter Truffle and Manchego Cheese Ravioli (v)

Mushroom purée, tahoon cress and chanterelle mushrooms


Atlantic King Crab

Kimchi, avocado, dill and kohlrabi


Serrano Ham and Smoked Bone Marrow Croquetas

Charentais melon, golden raisins and chorizo


Morel Velouté and Crispy Chicken Wing

Celery and warm mushroom brioche


Dill Coated Talbooth Smoked Salmon

Oyster mayonnaise, tapioca and apple


Pan Roast Hand Dived Scallops

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


Honey Spiced Mallard Breast

Braised leg samosa, poached blackberry and pickled beetroot


Crackling Crusted Scottish Langoustine

Miso glazed pork belly, butternut squash and sauce Américaine


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

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


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


Thetford Forest Venison

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


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

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


Butter Roast Locally Shot Partridge

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


Fillet of John Dory

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


Ricotta and Cep Dumplings (v)

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


Butter Roast Veal Sirloin with Veal Sweetbread Open Ravioli

Watercress, pomme soufflé and peppercorn sauce




Talbooth Gâteau Opéra

Blackcurrant compote, white chocolate and liquorice sorbet


Toffee Apple Cheesecake

Spiced apple, cider caviar and Granny Smith sorbet


Roasted Coconut Macaroons

Dark rum, spiced pineapple and sorbet


Banana and Pecan Nut Soufflé

Warm banana cake, golden raisins and rum ice-cream


Chocolate and Hazelnut

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


Warm Fig Bakewell with Red Wine Poached Pear

Port reduction, almonds and fig leaf 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