Sunday lunch menu

Leek and Potato Velouté (v)

Truffle bon bon (E, G, Mk, SD)

Dill Coated Talbooth Smoked Salmon

Eel beignet, pink grapefruit and herb mayonnaise (E, F, G, Mu, SD)

Tiger Prawns on Toast

Mango mousse, pickled radish, siam sauce and coriander (C, E, G, Mk, Mu, S, SD, Se)

Duck Liver Parfait with Spiced Granola (v)

Poached pear and brioche (E, G, Mk, N, SD)

Kedgeree Arancini

Poached hens’ egg, mizzuna, smoked cheddar and curry velouté (E, F, G, Mk, Mu, SD)

Pressing of Ham Hock

Piccalilli, apple and black pudding scotch egg (E, G, Mk, Mu, SD)

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy (Ce, E, G, Mk, SD)

Rump of Suffolk Lamb

Herb gnocchi, king oyster mushroom and kale (Ce, E, G, Mk, SD)

Breast of Devonshire Duck

Pomme purée, honey roast baby parsnip and cavolo nero (Ce, Mk, SD)

Butter Roast Guinea Fowl

Fondant potato, Jerusalem artichoke and rainbow chard (Ce, Mk, SD)

Fillet of Sea Bream

Potato pressing, samphire, mussel and saffron cream (F, G, Mk, Mo, SD)

Herb Coated Fillets of Plaice

Brown shrimp and wild rice fricassée, kale and shellfish bisque (C, E, F, G, SD)

All Main Courses Served with: Cauliflower Cheese (Mk, G, E, Mu); Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli (Mk)

Passion Fruit Meringue Tart

Rum jelly, yuzu jus and coconut Chantilly (E, G, Mk, SD)

Rich Chocolate Marquise

Caramelised banana, honeycomb and coriander (E, G, Mk, SD)

St Clements Bread and Butter Pudding

Lemon butterscotch sauce and vanilla ice-cream (E, G, Mk, SD)

Chef’s Selection Cheese Board

Homemade quince chutney, biscuits, grapes and celery (E, G, Mk, N, SD)

£45.00 per person