A la carte



Mersea Crab Tartlet

Kimchi mayonnaise, pickled pak choi, melon and dill (C, E, G, Mk, Mu, SD)


Terrine of Ham Hock and Duck Liver

Caramelised pineapple, Piccalilli and hazelnut roll (G, Mk, Mu, N, SD)


Pavé of Warm Talbooth Smoked Salmon

Horseradish crème fraiche, confit egg yolk, black caviar and kaffir lime (E, F, Mk)


Beer Braised Ox Cheek

BBQ emulsion, beer pickled onion and mustard frills (E, G, Mu, S, SD)


Pan Seared Hand Dived Orkney Scallops

Celeriac purée, pickled cucumber, red wine reduction, bee pollen and sorrel (F, Mk, Mo, SD)


Jerusalem Artichoke Velouté (v)

Truffle and smoked cheddar arancini, celery and shiso (G, Mk, E, Ce)


Seared Loin of Yellow Fin Tuna

Dashi, couscous pearls, shimeji mushrooms, sesame seed crisp and coriander (F, G, S, SD, Se)


Granola Covered Duck Liver Parfait

Pink grapefruit, smoked duck, rocket and brioche (E, G, Mk, Mu, N, SD)




If you would like extra vegetables or potatoes then we offer the following sides: £4.75 each
Dauphinoise (Mk, SD), triple cooked chips, French fries, spinach (Mk),
green vegetable fricassee (Mk) or Talbooth salad (Mu, SD)

Fillet of British Beef

Featherblade and smoked cheese croquette, potato pressing, shallot rings, mushroom and tarragon purée and Madeira Jus (E, G, Mk, SD)


Thyme Roasted Breast of Norfolk Chicken

Braised endive, Parma ham, pommes gaufrettes and chicken jus (G, Mk, SD)


Breast of Creedy Carver Duck and Port Glazed Leg

Duck fat potato, piccolo parsnip, pistachio and red wine jus (Mk, N, SD)


Butter Roast Pavé of Halibut

Charred baby leek, black garlic with chorizo, lentil and caper sauce (F, Mk, SD)


Fillet of Stone Bass

Pressed potatoes, pickled fennel, haricot beans and white onion sauce (F, G, Mk, SD)


Slow Roast Saddle of Thetford Forest Venison

Pommes Anna, blackberries, cavolo nero, bitter chocolate and jus (Mk, SD)


Paprika Seasoned Cutlet of Dingley Dell Pork

Smoked pomme purée, bacon jam, cider vinegar gel, finger carrot and Pommery mustard cream (G, Mk, Mu, SD)


28 Day Dry Aged Sirloin of Beef on the Bone for two

Dauphinoise potatoes, green beans, glazed shallots, Madeira jus, béarnaise sauce (E, Mk, SD)




White Chocolate Crème Caramel Delice

Rum Crémeux, banana bread and passion fruit sorbet (E, G, Mk, SD)


Vanilla and Almond Frangipane Tartelette

Orange blossom Chantilly and rhubarb sorbet (E, G, Mk, N, SD)


Pear Pavlova

Aniseed sorbet, lemon poached pear and liquorice (E, Mk)


Steamed Treacle Sponge Pudding

Cider caramelised Braeburn apple, miso ice-cream and candied hazelnut (E, G, Mk, N, SD)


Black Forest Soufflé

Sour cherry, dark chocolate sorbet and Kirsch (E, G, Mk, SD)


Talbooth Welsh Rarebit

Quince jelly and tahoon cress (Ce, E, G, Mk, SD)


Chef’s Selection Cheese Board

Homemade grape chutney, biscuits, grapes and celery (E, G, L, Mk, N, SD)


Dessert and sweet wine (100ml glass)


Straw Wine, Chenin Blanc, D.Trafford, Stellenbosch


Passito di Noto, DOC, Planeta, Sicilia (1)


Elysium, Black Muscat, Andrew Quady, California (2)


Chateau Petit Vedrines, Sauternes, France (3)


Dessert wine flight


35ml of each that are stated




All of which are served with handmade chocolates...

Paddy & Scott’s coffee


Liqueur coffee


Deluxe premium hot chocolate