A la carte



Mersea Crab Tartlet

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


Pressing of Guineafowl, Goose Liver and Parma Ham

Beetroot, apple and sorrel cress (Mk, SD)


Pavé of Warm Talbooth Smoked Salmon

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


Butter Roast Smoked Quail and Confit Leg ‘Toastie

Poached pear, chestnut mushroom, charred sprouts and fried quail egg (E, G, Mk, SD)


Pan Seared Hand Dived Orkney Scallops

Celeriac puree, 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, thyme infused potato pressing, tenderstem broccoli and Madeira Jus (E, G, Mk, SD)


Crown of Locally Shot Partridge

Leg rosti, celeriac and horseradish purée, salsify and partridge jus (G, Mk, Mu, 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 Cod

Smoked eel and pine nut crispy cannelloni, cauliflower, rainbow chard and vanilla velouté (F, G, Mk, N, S, 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 British Côte de Boeuf for two

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




Glazed Dark Chocolate Delice

Tonka bean crémeux, caramelised popped rice and Baileys ice-cream (E, Mk, N, SD)


Tropical Fruit Shortbread

Passion fruit curd, coconut meringue, confit pineapple and banana ice-cream (E, G, Mk, SD)


Chestnut Pavlova

Blackcurrant compote and smoked whiskey ice-cream (E, Mk, SD)


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