A la carte



Spring Truffle and Manchego Cheese Ravioli (v)

Mushroom purée, tahoon cress and trompette de la mort


Mersea Crab and Octopus

Cantaloupe melon, wasabi, dill and sardine dressing


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


Warm Smoked Eel

Taramasalata, beetroot, apple and keta caviar


Beetroot Cured Orkney Scallops

Pickled beetroot and orange infused yoghurt


Poached Pave of Sea Trout

Seaweed and preserved lemons


Poached Native Lobster with Claw Spring Roll

Sweetcorn, bacon and spring onion


Seared Yellowfin Tuna

Bottarga, Siam sauce and radish


Miso Coated Norfolk Quail

Herb purée and new season girolles




If you would like extra vegetables or potatoes then we offer the following sides for £4.00 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 Suffolk Lamb

Plum tomato, artichoke, goats curd and anchovy


Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus


Pan Roast Cornish Brill with Oyster Beignet

Pickled grape, tenderstem broccoli and smoked hollandaise


Lavender and Cumin Scented Devonshire Duck

Fennel, peach and lavender jus


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

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


Pork Tenderloin, Belly and Treacle Glazed Cheek

Pea purée, potato confit, broad beans and shellfish bisque


Poached Pave of Scottish Halibut

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


Breast of Creedy Carver Chicken and Confit Leg Croquette

Cardamom infused carrot, smoked pomme purée and chicken jus


Ricotta and Cep Dumplings (v)

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




Pineapple and Coconut Eton Mess

Pineapple parfait, coconut meringue and spiced rum


Blackcurrant Delice

Liquorice ice-cream and Bourbon vanilla marshmallow


Elderflower and Orange Flower Panna Cotta

Apple compote and nougat glacé


Passion Fruit Soufflé

Coconut ice-cream and coriander jelly


Belgian Triple Chocolate Brownie

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


Coconut, Mango and Chilli Bakewell Tart

Lemongrass sorbet


Talbooth Welsh Rarebit

Quince jelly and tahoon cress


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