Lunch À la carte



Mersea Crab Mayonnaise

Cantaloupe melon, wasabi, dill and sardine dressing


Warm Smoked Eel

Taramasalata, beetroot, apple and keta caviar


Smoked Duck and Goose Liver Terrine

Apple and vanilla jelly, candied hazelnuts and toasted brioche


Barbecue Glazed Celtic Pride Short Rib

Garlic aioli, Heritage tomato and basil


Poached Pave of Sea Trout

Seaweed and preserved lemons


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

Main Course


Pan Roast Fillets of John Dory

Savoy cabbage, Roscoff onion, Morteau sausage and lentil sauce


Confit Pavé of Cod with Crispy Lobster Cannelloni

Cauliflower, almond and curry velouté


Fillet of Dry Aged Dedham Vale Beef Rossini

Rosti potato, spinach and Madeira jus.


Breast of Creedy Carver Chicken and Confit Leg Croquette

Cardamom infused carrot, smoked pomme purée and chicken jus


Ricotta and Cep Dumplings (v)

Pine nuts, butternut squash, confit egg yolk and tenderstem broccoli




Warm Chocolate Fondant

Apricot tatin ice-cream, white chocolate and rosemary


Blackcurrant Delice

Liquorice ice-cream and Bourbon vanilla marshmallow


Hazelnut Crème Brûlée

Caviar yuzu, popcorn and lemon curd macaroon


Granny Smith Cheesecake

Tarragon, pecan nuts and dulce de leche ice-cream


Chef’s Selection Cheese Board

Homemade pear chutney, biscuits, grapes and celery.


Talbooth Welsh Rarebit

Quince jelly and tahoon cress