Lunch À la carte



Mersea Crab Tartlet

Kimchi mayonnaise, pickled pak choi, melon and dill (C, E, G, Mk, Mu, SD)


Terrine of Ham Hock and Duck Liver

Caramelised pineapple, Piccalilli and hazelnut roll (G, Mk, Mu, N, SD)


Pavé of Warm Talbooth Smoked Salmon

Horseradish crème fraiche, confit egg yolk, black caviar and kaffir lime (E, F, Mk)


Jerusalem Artichoke Velouté (v)

Truffle and smoked cheddar arancini, celery and shiso (G, Mk, E, Ce)


Seared Loin of Yellow Fin Tuna

Dashi, couscous pearls, shimeji mushrooms, sesame seed crisp and coriander (F, G, S, SD, Se)


Main Course


Fillet of Dedham Vale Beef

Featherblade and smoked cheese croquette, thyme infused potato pressing, tenderstem broccoli and Madeira Jus (E, G, Mk, SD)


Thyme Roasted Breast of Norfolk Chicken

Braised endive, Parma ham, pommes gaufrettes and chicken jus (G, Mk, SD)


Butter Roast Pavé of Halibut

Charred baby leek, black garlic with chorizo, lentil and caper sauce (F, Mk, SD)


Fillet of Stone Bass

Pressed potatoes, pickled fennel, haricot beans and white onion sauce (F, G, Mk, SD)


Slow Roast Saddle of Thetford Forest Venison

Pommes Anna, blackberries, cavolo nero, bitter chocolate and jus (Mk, SD)




Glazed Dark Chocolate Delice

Tonka bean crémeux, hazelnut praline and Baileys ice cream (E, Mk, N, SD)


Tropical Fruit Shortbread

Passion fruit curd, coconut meringue, confit pineapple and banana ice cream (E, G, Mk, SD)


Steamed Treacle Sponge Pudding

Cider caramelised Braeburn apple, miso ice-cream and candied hazelnut (E, G, Mk, N, SD)


Talbooth Welsh Rarebit

Quince jelly and tahoon cress (C, E, G, Mk, SD)


Chef’s Selection of 5 Cheeses

Homemade grape chutney, biscuits, candied walnuts, grapes and celery (Ce, G, Mk, Mu, N, SD)