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Combining golf, country club & spa, this contemporary hotel also has a choice of eateries & bars, including the Camelot restaurant, where international specialities sit alongside more
traditional dishes. Freshly caught fish from the Essex coast appears in – say – scallop niçoise with quail’s egg & baby leaves; otherwise, begin with jellied parsley & ham hock, homemade
piccalilli & toasted walnut bread. To follow, try saltimbocca of monkfish with creamed leeks & basil-crushed potato or pan-fried lamb fillet & kidney with rosemary rösti & Marsala
jus. Desserts such as apricot bread & butter pudding with cinnamon & ginger cream provide a satisfying finish. The cosmopolitan wine list suits most tastes.
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