Lunch À la carte

Mersea Crab Mayonnaise

Cantaloupe melon, wasabi, dill and sardine dressing

Dill Coated Talbooth Smoked Salmon

Smoked trout mayonnaise, keta caviar and garden radish

Smoked Eel and Goose Liver Terrine

Port reduction, candied pistachio, apple and toasted brioche

Barbecue Glazed Celtic Pride Short Rib

Garlic aioli, Heritage tomato and basil

Poached Pave of Sea Trout

Seaweed and preserved lemons

As a main course both can be served with either new potatoes or fries £3.50

Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus

Pan Roast Fillets of John Dory

Savoy cabbage, Roscoff onion, Morteau sausage and lentil sauce

Butter Roast Pavé of Cod with Crispy Lobster Cannelloni

Cauliflower, almond and curry velouté

Stuffed Saddle and Herb Coated Rack of Rabbit

Fondant potato, glazed finger carrot, black garlic and cured rabbit leg

Ricotta and Cep Dumplings (v)

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

Warm Chocolate Fondant

Apricot tatin ice-cream, white chocolate and rosemary

Apple and Blackberry Cannelloni

Honey granola and cinnamon ice-cream

Hazelnut Crème Brûlée

Caviar yuzu and popcorn

Granny Smith Cheesecake

Tarragon, pecan nuts and dulce de leche ice-cream

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery.

Talbooth Welsh Rarebit

Quince jelly and tahoon cress