Lunch À la carte



Mersea Crab Tartlet

Avocado, preserved lemon, pickled radish and shiso (C, E, G, Mk, Mu, SD)


Pressing of Guineafowl, Goose Liver and Parma Ham

Beetroot, apple and sorrel cress (Mk, SD)


Grilled Fillet of Red Mullet

Blood orange hollandaise and fennel (E, F, Mk, SD)


Chilled Gazpacho (v)

Piquillo pepper sorbet, whipped burrata, fresh borlotti beans and basil (G, Mk, SD)


Poached Pavé of Chalk Stream Trout

Broad bean fricassée, miso jelly, mizuna and cod roe (F, G, Mk, S, SD, Se)


Main Course


Fillet of Dedham Vale Beef and Glazed Short Rib

Chestnut mushroom, Boulangère potatoes, shallot rings and watercress (Mk, G, SD)


Creedy Carver Chicken

Miso glazed leg, wild garlic, confit purple potatoes and cep sauce (G, Mk, Mu, S, SD)


Butter Roast Pave of Cod

Tomato fondue, artichoke barigoule, black olive and courgette (F, G, Mk, SD


Gruyère Crusted Halibut

Farfalle, tiger prawns, peas and sauce Américaine (C, E, F, G, Mk, SD)


Pancetta wrapped Rabbit Loin

Confit leg, butter roast rack, Spring peas, Jersey Royals and meaux mustard sauce (E, G, Mk, Mu, 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)


Rhubarb and Vanilla Parfait

Macerated raspberries and pistachio (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)