Lunch À la carte



Atlantic King Crab

Kimchi, avocado, dill and kohlrabi (C, E, G, Mu, SD)


Morel Velouté and Crispy Chicken Wing

Celery and warm mushroom brioche (Ce, E, G, L, Mk, SD)


Seared Yellowfin Tuna

Siam sauce and radish (F, G, Mu, S, Se, SD)


Winter Truffle and Manchego Cheese Ravioli (v)

Mushroom purée, tahoon cress and girolle mushrooms (E, G, Mk, SD)


Ballotine of Norfolk Quail with Confit Leg ‘Toastie’

Haricot blanc, poached pear and pan fried quails egg (E, G, L, Mk, SD)


Main Course


Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus (Ce, Mk, SD)


Thetford Forest Venison

Jerusalem artichoke, black pudding, truffle bon bon and rainbow chard (Ce, E, G, Mk, SD)


Pan Roast Wild Sea Bass

Squid ink gnocchi, baby squid, sea purslane and lemongrass (E, F, G, Mk, Mo, SD)


Fillet of John Dory

Roscof onion, lardo, potato pressing with razor clam and morteau sausage sauce (F, G, Mk, Mo, Mu, SD)


Mushroom and Goats Cheese Cadeaux (v)

Broccoli, butternut squash, confit egg yolk and curried velouté (Ce, E, G, L, Mk, Mu, SD)




Toffee Apple Cheesecake

Spiced apple, cider caviar and Granny Smith sorbet (Mk, E, G, SD)


Chocolate and Hazelnut

Dark chocolate ganache, hazelnut crémeux, milk sorbet and hazelnut Anglaise (N, Mk, E, G, SD)


Roasted Coconut Macaroons

Dark rum, spiced pineapple and sorbet (E, Mk, N, SD)


Talbooth Gâteau Opéra

Blackcurrant compote, white chocolate and liquorice sorbet (E, G, Mk, SD)


Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery (Ce, G, N, Mk, Mu, SD)


Talbooth Welsh Rarebit

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