Sweet potato soup, coconut foam, coriander
Caramelised pearl onion tart, whipped Sussex goats cheese (v)
Beef carpaccio, corn beef, onion textures, smoked sea salt
Sea trout, fennel and pink lady apple salad, chard cucumber
Organic pork and truffle terrine, potato chutney, port wine jelly, toasted brioche
Pan fried fillet of 28 day aged English rose beef, slow roasted rillette of aged sirloin, dauphinoise potatoes, wild mushrooms, Jameson whiskey jus ~ £9.25 supplement
Local wild guinea fowl, salsify, spring onion, radish, shaved autumn pear, damson jus
Asian spiced pan seared loin of monkfish, green herb mash, butternut puree, tender stem broccoli
Pan seared rump of autumn lamb, thyme roasted celariac, celariac puree, cavolo nero cabbage, Gran Capataz sherry jus
Spiced polenta, curried sweet potato, ricotta, mint chutney (v)
Triple cooked hand cut chips, red wine sea salt ~ £5.75
Nutfield "lord of the hundreds" cauliflower cheese ~ £5.50
Buttered new potatoes ~ £5.25
Aurumn cabbage and dry cured bacon ~ £5.25
Panache of green vegetables ~ £5.25
Thyme roasted root vegetables ~ £5.25
Treacle tart, orange ice cream, vanilla and raisin syrup
Nougat parfait, pear jelly, candied plums
Milk chocolate mousse, walnut ice cream, dark chocolate glace
Luxury ice cream and sorbets
Farmhouse and artisan cheeses served with celery, grapes, fruit chutney and water biscuits ~ £7.95 supplement
£38.00 for 3 courses
£4.95 for coffee and homemade petits fours
The Cloisters Menu is offered for hotel breaks including dinner.
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.