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Cloisters Menu
 

Dining

Cloisters Menu

Sample Menu


STARTERS

Veloute of pea and ham with ballotine of local ham hock

Goats cheese and Tahitian vanilla mousse with carpaccio of organic beetroot, Cabernet Sauvignon dressing and pine nut salad

Locally smoked salmon with lemon gel, sweet radishes and apple

Breast of wood pigeon with salted chocolate creameaux, macerated cherries and tender pea shoots


MAIN COURSES

Slow cooked fillet of South coast stone bass, carpaccio of beetroot, caper berries, Meaux mustard vinaigrette with savoy cabbage and hazelnuts

Roasted breast of free range chicken, bubble and squeak potato cake, wild mushroom and Sherry sauce

48 hour slow roasted belly of Sussex pork, young spinach, Parmentiere potatoes, smoked bacon and smoked garlic, organic honey and apple jus

Roasted winter pumpkin, toasted pine nut gnocchi and blue cheese

Fillet of 28 day aged beef, served pink with poached and fried beef rillette, champ mash, french beans and bone marrow with a red wine jus ~ £6.95 supplement


DESSERTS

Warm date cake with caramelized banana, caramel sauce and banana ice cream

Pear, dark chocolate and almond tart, chocolate and organic clotted cream

Tasting of apple; jelly, sorbet and mousse with blackberry essence

Tornegus, Kentish Blue, Golden Cross goats cheese, water biscuits ~ £4.95 supplement

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Coffee and petits fours

 

The Cloisters Menu is offered for hotel breaks including dinner. Why not upgrade to the Chapter Menu for £18.00.

Food is prepared in a kitchen where nuts and nut products are used.

Please inform us of any allergies you may have.

For the comfort of other guests we request that you refrain from using mobile phones in the restaurant.

All menus shown are samples of the fine and fresh cuisine provided in Hand Picked Hotel restaurants.  Dishes available may change at short notice as produce is sourced locally, where possible.   

 

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