Sunday lunch menu

Talbooth Gravadlax

Young beetroot, radish, keta caviar and citrus beurre blanc

Spiced Chicken Wings with Poached Egg

Black pudding, sweetcorn and Madeira jus

Summer Truffle Linguine (v)

Girolle mushrooms and chive

Salt Brisket Croustillant

Horseradish Chantilly, rocket and pine nuts

Leek and Potato Velouté (v)

Quail egg

Grilled Fillet of Cornish Mackerel

Crab mayonnaise, Heritage tomato salsa and gazpacho dressing

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy

Rump of Suffolk Lamb

Dauphinoise potato, baby aubergine, king oyster mushroom and kale

Pan Roast Breast of Guinea Fowl

Garlic infused pomme purée and petits pois à la Française

Port Glazed Belly of Dingley Dell Pork

Potato pressing, pickled grapes and ruby chard

Grilled Whole Plaice on the Bone

Fondant potato, tenderstem broccoli and brown shrimps

Pan Roast Pave of Sea Trout

Herb risotto, fennel shavings and sauce Américaine

All Main Courses Served with : Cauliflower Cheese ; Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli

Cherry Mousse

Candied pistachio, shortbread sablé and cherry sorbet

Tonka Bean Panna Cotta

Ardleigh strawberries

Chocolate Fondant

Toffee sauce and vanilla ice-cream

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery

£42.50 per person