Lunch À la carte



Warm Pavé of Salmon

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


Terrine of Ham Hock and Duck Liver

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


Chilled Lobster Consommé

Heritage tomatoes, poached lobster, homemade ricotta, marigold and sourdough (C, G, Mk, SD)


Chilled Gazpacho

Piquillo pepper sorbet, tomato and cucumber salsa, black olive and basil cress (SD)


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 Cod

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


Fillet of Stone Bass

Garlic Jersey Royals, sea vegetables, pollard clams, dill oil and fish velouté (F, Mk, Mo, SD)


Stuffed Rabbit Loin with Leg Barbajuan

Potato gnocchi, tenderstem broccoli, white asparagus and peppercorn sauce (E, G, Mk, Mu)




Belgian Callebaut Milk Chocolate Marquise

Coconut meringue, salted caramel and mango sorbet (E, G, Mk, S)


Local Strawberry Tart

Frangipane, Balsamic jelly and crème fraîche ice-cream (E, G, Mk, N, SD) Frangipane, Balsamic jelly and crème fraîche ice-cream (E, G, Mk, N, SD)


Peach Melba

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)