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)


Jerusalem Artichoke Velouté (v)

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


Seared Loin of Yellow Fin Tuna

Siam sauce, bottarga, radish, bean sprouts and coriander cress (F, G, Mu, S, SD)


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 Pavé of Cod

Smoked eel and pine nut crispy cannelloni, cauliflower, rainbow chard and vanilla velouté (F, G, Mk, N, S, 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)


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)