Lunch À la carte



Duck Liver Parfait and Warm Brioche

Confit duck boudin, pancetta and almond crumble, orange and Port reduction (E, G, Mk, N, SD)


Venison Loin Carpaccio and Haunch Bon Bon

Blackberry gel, capers, Parmesan, trompettes and curly endive (E, G, Mk, Mu, SD)


Warm Pavé of Smoked Salmon

Dill pickled cucumber, squid ink tapioca crisp, caviar beurre blanc and herb oil (F, G, Mk, SD)


Jerusalem Artichoke Velouté

Crispy chicken wings, compressed celery and shiso cress (Ce, G, Mk SD)


Soy and Sesame Marinated Tuna Tartare

Pickled mouli, lime, charred beansprouts and kimchi dressing (F, G, S, SD, Se)


Main Course


Fillet of British Beef and Featherblade Pastilla

Salt baked celeriac, Jerusalem artichoke, tarragon oil, mustard frills and Madeira Jus (Ce, E, G, Mk, Mu)


Butter Roast Veal with Bone Marrow and Thyme Crumb

Braised snails, pomme purée, butternut squash, sage and peppercorn sauce (E, G, Mk, Mo, SD)


Almond Crusted Fillets of Lemon Sole

Romanesco, cauliflower, oyster mushrooms, brown shrimp and bouillabaisse (C, F, G, Mk, N, SD)


Butter Roast Fillet of Atlantic Skate

Crème fraîche leeks, mussels, samphire and fish velouté (F, Mk, Mo, SD)


Roast Loin of Suffolk Lamb and Tagine Steamed Bun

Aubergine purée, spiced finger carrot, Israeli tabouleh with pine nuts and Madeira jus (E, G, Mk, N, SD)




Millionaire Shortbread

Pistachio, cherry and kirsch ice-cream (E, G, Mk, N, SD)


Cranberry and Almond Bakewell Tart

Orange blossom, mulled wine jelly and crème Anglaise (E, G, Mk, N, SD)


Apple and Cinnamon Steamed Sponge Pudding

Butterscotch and Calvados sauce, candied pecan and apple sorbet (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)