A la carte



Warm Pavé of Salmon

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


Terrine of Ham Hock and Duck Liver

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


Chilled Lobster Consommé

Heritage tomatoes, poached lobster, homemade ricotta, marigold and sourdough (C, G, Mk, SD)


Beer Braised Ox Cheek

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


Garlic King Prawn Caesar

Little gem, Parmesan, crispy onion and bacon (C, E, F, G, Mk, Mu, SD)


Chilled Gazpacho

Piquillo pepper sorbet, tomato and cucumber salsa, black olive and basil cress (SD)


Seared Loin of Yellow Fin Tuna

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


Breast of Quail and Crispy Leg

Baby beetroot, date purée and puffed wild rice (E, G, Mk, 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)


Saddle of Suffolk Lamb with Braised Shoulder Ragu

Baked potato and manchego purée, charred hispi cabbage, pod peas and Madeira jus (Mk, SD)


Fillet of Stone Bass

Garlic Jersey Royals, sea vegetables, pollard clams, dill oil and fish velouté (F, Mk, Mo, SD)


Butter Roast Pavé of Cod

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


Stuffed Rabbit Loin with Leg Barbajuan

Potato gnocchi, tenderstem broccoli, white asparagus and peppercorn sauce (E, G, Mk, Mu)


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)




Belgian Callebaut Milk Chocolate Marquise

Coconut meringue, salted caramel and mango sorbet (E, G, Mk, S)


Local Strawberry Tart

Frangipane, Balsamic jelly and crème fraîche ice-cream (E, G, Mk, N, SD)


Banana and Passion Fruit Baked Alaska

Marshmallow, rum jus and brown butter sponge (E, G, Mk, SD)


Peach Melba

Peach mousse, raspberry, brandy snap and almond sorbet (E, G, Mk, N, SD)


Lemon Soufflé

Citrus drizzle, lavender Chantilly and blueberry ice-cream (E, G, Mk)


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