Lunch À la carte



Mersea Crab and Octopus

Preserved lemon, chorizo and nasturtium


Jerusalem Artichoke Velouté

Guinea fowl and celery


Beetroot Cured Sea Trout

Young beetroot, keta caviar, dill and squid ink


Smoked Duck and Goose Liver Terrine

Conference pear, candy hazelnut, shimeji and toasted brioche


Glazed Smoked Eel ‘Rarebit’

Golden raisin, confit potato and Madeira jus


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

Main Course


Poached Pavé of Scottish Halibut

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


Whole Grilled Dover Sole

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


Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus.


Roast Saddle of Thetford Forest Venison

Potato terrine, Jerusalem artichoke, Victoria plum and bitter chocolate


Confit Pavé of Cod with Crisp Lobster Cannelloni

Cauliflower, almond and curry velouté




Belgian Triple Chocolate Brownie

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


Le Talbooth Baba

Madagascan vanilla, apple cider and Calvados.


Elderflower Panna Cotta Tart

Elderflower Panna Cotta Tart


Pineapple and Coconut Eton Mess

Pineapple parfait, coconut meringue and spiced rum.


Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery.