A la carte



Pan Seared Orkney Scallops and Iberico Ham

Bacon crisp, spring onion, shitake mushroom and dashi (G, F, Mo, S, SD)


BBQ Glazed Belly of Pork

Charred onion, mustard, kale and tarragon mayonnaise (C, F, E, G, Mk, Mu, SD)


Mosaic of Salmon Gravadlax and Dill

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


Terrine of Confit Creedy Carver Duck

Sauternes gel, pistachio, pickled trompettes, chervil and puff pastry (E, G, Mk, N, SD)


Argentinian Red Prawn Ravioli

Radish, stem ginger, lemongrass, keta caviar and prawn bisque (C, E, F, G, Mk, SD)


Crab Mayonnaise and Octopus Tart

Salt baked beetroot, chorizo and curly endive (C, E, G, Mo, Mu, SD)


Soy, Honey and Sesame Seared Sashimi Tuna

Siam sauce, avocado, radish, lime and coriander (F, G, Mu, Mk, S, SD, Se)


Steak Tartare with Melba Toast

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




Dry Aged Fillet of British Beef

Bubble and squeak, Jerusalem artichoke, salsify and Madeira jus (G, Mk, 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)


Loin of Thetford Forest Venison

Thyme infused potato pressing, celeriac, venison jam and blackberries (Ce, Mk, SD)


Roast Saddle of Lamb with Balsamic Sweetbreads

Pea purée, confit tomato, wild garlic and lamb fat potatoes (Mk, SD)


Curried Baby Monkfish Tail with Mussels

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


Veal Diane

Pomme purée, parsley crumbed Roscoff onion, Cavolo Nero and Diane sauce (E, G, Mk, 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: £5.25 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)



Rice Pudding Soufflé

Caramelised popped rice, cider poached apple and Granny Smith sorbet (E, G, Mk, SD)


Milk Chocolate, Praline and Plum Delice

Feuilletine, white chocolate ganache and plum sorbet (E, G, Mk, N, S, SD)


Local Rhubarb and Custard

Bread and butter pudding, rhubarb and lime sorbet (E, G, Mk)


Williams Pear and Aniseed Mousse

Lemon madeleine sponge, toasted meringue and dulce de leche ice-cream (E, G, Mk)


Chocolate and Cherry Tartlet

Pistachio crémeux, Amarena and cocoa nib tuile (E, G, Mk, N, S)


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