A la carte



Winter Truffle and Manchego Cheese Ravioli (v)

Mushroom purée, tahoon cress and trompette de la mort


Mersea Crab and Octopus

Preserved lemon, chorizo and nasturtium


Smoked Duck and Goose Liver Terrine

Conference pear, candied hazelnut, shimeji and toasted brioche


Barbecue Glazed Celtic Pride Short Rib

Garlic aioli, tarragon and roscoff onions


Glazed Smoked Eel ‘Rarebit’

Golden raisin, confit potato and Madeira jus


Jerusalem Artichoke Velouté

Guinea fowl and celery


Pan Seared Orkney Scallops

Tenderstem broccoli, brown shrimp, mouli and seaweed


Beetroot Cured Sea Trout

Young beetroot, keta caviar, dill and squid ink


Ravioli of Madeira Braised Snails

Parsley and garlic


Roast Scottish Langoustine with Dingley Dell Pork Belly

Butternut squash, nori and bisque




If you would like extra vegetables or potatoes then we offer the following sides for £3.50 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 Lamb with Basil Mousse

Balsamic sweetbreads, caramelised onion, tomato and lamb jus


Thyme Roasted Crown of Red Leg Partridge

Celeriac, salsify, grapes, kale and thyme


Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus


Pan Roast Fillets of John Dory

Morteau sausage, toasted caraway savoy cabbage, root vegetable and razor clam chowder


Roast Saddle of Thetford Forest Venison

Potato terrine, Jerusalem artichoke, Victoria plum and bitter chocolate


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

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


Veal Sirloin in Bone Marrow, Brioche and Parsley Crust

Rainbow chard, young parsnips and baked potato


Poached Pave of Scottish Halibut

Watercress, wild rice, tiger prawn with caviar and chive beurre blanc


Ricotta and Cep Dumplings (v)

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




Belgian Triple Chocolate Brownie

Macadamia nuts, salted caramel, tonka bean and maple ice-cream


Le Talbooth Baba

Madagascan vanilla, apple cider and Calvados


Grand Marnier and Pistachio Soufflé

Orange and cardamom


Elderflower Panna Cotta Tart

Apple tarte tatin compote, cider and nougat parfait


Pineapple and Coconut Eton Mess

Pineapple parfait, coconut meringue and spiced rum


Pecan and Chocolate Pie

Mango, praline and lemon curd


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


Mofo deluxe premium hot chocolate