A la carte



Pan Seared Orkney Scallops with Lime and Coriander Dressing

Heritage tomato and chilli salsa, black olive and basil (Mk, Mo, Mu, SD)


Suffolk Ham Hock, Black Pudding and Pistachio

Confit pineapple, brioche croutons and Sakura cress (E, G, Mk, Mu, N, SD)


Mosaic of Salmon Gravadlax and Dill

Honey yoghurt, bee pollen, apple, black caviar and sourdough crostini (F, G, Mk, Mu)


Soy Glazed Breast of Quail and Crispy Leg

Duck liver parfait, baby beetroots, puffed wild rice and red vein sorrel (E, G, Mk, S, SD)


Bucklesham Asparagus and Crispy King Prawn

Smoked paprika mayonnaise, black garlic and rocket (C, E, G, Mk, Mu, SD)


White Cromer Crab Mayonnaise and Brown Crab Mousse

Tomato jelly, compressed melon, radish and fine herbs (C, E, Mu, SD)


Seared Yellow Fin Tuna and Pomelo Grapefruit

Siam sauce, avocado, charred beansprouts, lemongrass and ginger (F, G, Mu, S, Se)


Steak Tartare with Melba Toast

Confit egg yolk, watercress and crispy shallot (E, F, G, Mk, Mu, SD)




Roast Fillet of British Beef and Smoked Cheddar Croquette

Pommes Anna, barbeque braised little gem, crispy shallot and Madeira jus (E, F, G, Mk, S, SD)


Pan Roast Fillet of Sea Bass

Saffron potato, dill pickled fennel, clams, samphire and red wine butter sauce (F, Mo, Mk, SD)


Thyme Roasted Breast of Norfolk Chicken

Braised chicory, Parma ham, pomme gaufrettes and chicken jus (G, Mk, SD)


Dingley Dell Pork Tenderloin and Rosemary Crusted Belly

Pomme purée, poached apricot, watercress and mustard cream (Mk, Mu, SD)


Roast Saddle of Lamb with Balsamic Sweetbreads

Truffled peas, confit tomato, black garlic and lamb fat potatoes (Mk, SD)


Curried Baby Monkfish Tail with Mussels

Cauliflower, shimeji mushrooms, sea vegetables and curry cream (C, F, Mk, Mu, SD)


Stuffed Loin of Rabbit and Red Wine Glazed Leg

Parmesan gnocchi, herb oil dressed greens, pickled mustard seeds, oyster mushrooms and Diane sauce (E, F, G, Mk, Mu, SD)


28 Day Dry Aged Chateaubriand for two

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


If you would like extra vegetables or potatoes then we offer the following sides: £5.95 each
Dauphinoise (Mk, SD)
Spinach and ricotta (Mk)
Triple cooked chips
Tenderstem broccoli, garlic oil and Parmesan (Mk)
New potatoes (Mk)
Fine beans, spring onion and pine nuts (Mk)
Pomme purée (Mk)
Talbooth salad (Mu, SD)



Pistachio Mille-Feuille

Local raspberries, pistachio praline, Maldon sea salt, raspberry & elderflower sorbet (E, G, Mk, N, S, SD)


Honeycomb Parfait with Sticky Toffee

Confit kumquat, cocoa shortbread, caramelised banana (E, G, Mk, SD)


Matcha Tea and Lychee Layered Gateau

Lychee and mascarpone cream, Matcha tea sponge, mango and lemongrass sorbet (E, G, Mk, SD)


Lemon Soufflé

Poached peaches, lavender meringue, clotted cream ice-cream (E, Mk, SD)


White Chocolate Bavarois and Marinated Strawberries

Chocolate soil, strawberry jus, strawberry and lime sorbet (E, G, Mk, S, SD)


Talbooth Welsh Rarebit

Quince jelly and tahoon cress (C, E, F, G, Mk, Mu, 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