If you’d like to book a table at The Pier for a date after 31st March 2019, please call 01255 241212 or email [email protected]
A la carte
Starters |
Price |
---|---|
Winter Truffle and Manchego Cheese RavioliMushroom purée, tahoon cress and chanterelle mushrooms |
£14.00 |
Atlantic King CrabKimchi, avocado, dill and kohlrabi |
£18.00 |
Serrano Ham and Smoked Bone Marrow CroquetasCharentais melon, golden raisins and chorizo |
£16.00 |
Morel Velouté and Crispy Chicken WingCelery and warm mushroom brioche |
£17.00 |
Dill Coated Talbooth Smoked SalmonOyster mayonnaise, tapioca and apple |
£16.00 |
Pan Roast Hand Dived ScallopsPig cheek bon bon, candied pecan, apple and shallot purée |
£19.00 |
Honey Spiced Mallard BreastBraised leg samosa, poached blackberry and pickled beetroot |
£17.00 |
Crackling Crusted Scottish LangoustineMiso glazed pork belly, butternut squash and sauce Américaine |
£19.00 |
Seared Yellowfin TunaSiam sauce and radish |
£18.00 |
Ballotine of Norfolk Quail with Confit Leg ‘Toastie’Haricot blanc, poached pear and pan fried quails egg |
£16.50 |
Mains |
Price |
---|---|
If you would like extra vegetables or potatoes then we offer the following sides for £4.00 each: |
|
Pan Roast Wild Sea BassSquid ink gnocchi, baby squid, sea purslane and lemongrass |
£33.00 |
Rack and Best End of Suffolk LambBroccoli, local oyster mushroom, rosemary cured egg yolk and lamb croustillant |
£34.00 |
Fillet of Dry Aged Dedham Vale Beef RossiniRosti potato, spinach and Madeira jus |
£34.00 |
Baked Brill with Mussel MousselineCrème fraîche leeks, potato tuile with saffron and caviar sauce |
£30.00 |
Thetford Forest VenisonJerusalem artichoke, black pudding, truffle bon bon and rainbow chard |
£34.00 |
Dedham Vale Chateaubriand (for two persons)Carved in the RestaurantDauphinoise, shallots, fine beans, Madeira jus, béarnaise sauce |
£68.50 |
Butter Roast Locally Shot PartridgeLeg pie, rosemary bread sauce, salsify, romanesco and trompette de la mort |
£28.00 |
Fillet of John DoryRoscoff onion, lardo, potato pressing with razor clam and Morteau sausage sauce |
£34.00 |
Ricotta and Cep DumplingsPine nuts, butternut squash, confit egg yolk and tenderstem broccoli |
£22.50 |
Butter Roast Veal Sirloin with Veal Sweetbread Open RavioliWatercress, pomme soufflé and peppercorn sauce |
£33.00 |
Desserts |
Price |
---|---|
Talbooth Gâteau OpéraBlackcurrant compote, white chocolate and liquorice sorbet |
£9.75 |
Toffee Apple CheesecakeSpiced apple, cider caviar and Granny Smith sorbet |
£10.00 |
Elderflower Crème BrûléePoached rhubarb and rhubarb sorbet |
£9.50 |
Banana and Pecan Nut SouffléWarm banana cake, golden raisins and rum ice-cream |
£12.00 |
Chocolate and HazelnutDark chocolate ganache, hazelnut crémeux, milk sorbet and hazelnut anglaise |
£12.00 |
Warm Fig Bakewell with Red Wine Poached PearPort reduction, almonds and fig leaf ice-cream |
£9.50 |
Talbooth Welsh RarebitQuince jelly and tahoon cress |
£8.00 |
Chef’s Selection Cheese BoardHomemade grape chutney, biscuits, grapes and celery |
£12.00 |
Dessert and sweet wine (100ml glass) |
Price |
---|---|
2008 Trockenbeerenauslese, Höpler, Burgenland, Austria (Flight) |
£10.75 |
2010 Straw Wine, Chenin Blanc, D.Trafford, Stellenbosch, S.Africa (Flight) |
£11.25 |
2011 Passito di Noto, DOC, Planeta, Sicilia (Flight |
£10.75 |
2012 Elysium, Black Muscat, Andrew Quady, California (Flight) |
£9.00 |
2010 Clos Dady, Sauternes, France |
£9.25 |
Dessert wine flight |
Price |
---|---|
25ml of each that are stated |
£13.50 |
Others may be added with a supplementary charge of |
£2.75 |
Coffee |
Price |
---|---|
All of which are served with handmade chocolates... |
|
Paddy & Scott’s coffee |
£4.50 |
Liqueur coffee |
£8.50 |
Deluxe premium hot chocolate |
£4.25 |