Sunday lunch menu

Talbooth Smoked Salmon Tartare

Confit egg yolk, sourdough croute and watercress (E, F, G, Mk)

Rabbit Terrine

Pickled young vegetables, caramelised onion, Port reduction and rocket (Mk, SD)

Roasted Courgette Velouté (v)

Smoked cheddar, pine nuts and marinated courgette (Mk, Mu, N, SD)

Cornish Blue Cheese Mousse and Poached Pear (v)

Candied walnuts, beetroot and endive (Mk, Mu, N, SD)

Torched and Cured Fillet of Mackerel

Spinach purée, tomato, charred cucumber and shiso cress (F, N, SD)

Seared Belly of Dingley Dell Pork

Celeriac purée, ‘Nduja sausage cream, apple and rocket (Mk, SD)

Roast Ribs of Dry Aged English Beef

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

Rump of Suffolk Lamb

Potato fondant, pea, minted ricotta and lamb jus (Mk, SD)

Corn-Fed Breast of Guineafowl

Pomme purée, chive crumb and glazed finger carrot, white wine jus (G, Mk, SD)

Breast of Creedy Carver Duck

Confit potato, girolle mushrooms, broad bean and pancetta jus (Mk, SD)

Fillet of Sea Bream

Crushed mid-season potatoes, fennel, squid and lobster bisque (C, F, Mk, SD)

Pan Roast Pavé of Hake

Tarragon gnocchi, tenderstem broccoli and brown shrimp beurre blanc (C, E, G, F, Mk, SD)

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

Belgian Milk Chocolate Marquise

Hazelnut praline Chantilly, banana gel and passion fruit curd (E, G, Mk, N, SD)

Strawberry Bavarois

White chocolate ice-cream and minted shortbread (E, G, Mk, SD)

Pavlova

White peach, marinated raspberry with elderflower (E, Mk, SD)

Chef’s Selection Cheese Board

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

£47.00 per person