Lunch À la carte

Starters

Price

Mersea Crab and Octopus

Preserved lemon, chorizo and nasturtium

£16.00

Jerusalem Artichoke Velouté

Guinea fowl and celery

£13.00

Beetroot Cured Sea Trout

Young beetroot, keta caviar, dill and squid ink

£15.00

Smoked Duck and Goose Liver Terrine

Conference pear, candy hazelnut, shimeji and toasted brioche

£17.00

Glazed Smoked Eel ‘Rarebit’

Golden raisin, confit potato and Madeira jus

£13.50

As a main course both can be served with either new potatoes or fries £3.50

Main Course

Price

Poached Pavé of Scottish Halibut

Watercress, wild rice, tiger prawn with caviar and chive beurre blanc.

£31.00

Whole Grilled Dover Sole

Served whole or off the bone. Jersey Royals and buttered vegetables, herb butter and tartar sauce.

£38.00

Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus.

£34.00

Roast Saddle of Thetford Forest Venison

Potato terrine, Jerusalem artichoke, Victoria plum and bitter chocolate

£34.00

Confit Pavé of Cod with Crisp Lobster Cannelloni

Cauliflower, almond and curry velouté

£33.00

Dessert

Price

Belgian Triple Chocolate Brownie

Macadamia nuts, salted caramel, tonka bean and maple ice-cream

£9.75

Le Talbooth Baba

Madagascan vanilla, apple cider and Calvados.

£9.50

Elderflower Panna Cotta Tart

Elderflower Panna Cotta Tart

£9.50

Pineapple and Coconut Eton Mess

Pineapple parfait, coconut meringue and spiced rum.

£9.80

Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery.

£12.00