Sample menu

STARTERS

Cream of celariac soup with chorizo popcorn and Seville orange oil

Lightly cured Loch Duart salmon, lemon gel terrine, jelly and compressed apple garnishes

Crispy free range pork with artichoke puree, home cured pancetta, carpaccio of sweet carrot, Sherry jus

Pressed Landes foie gras, confit duck leg, macerated cherries, mizzuna salad crisps and aerated pistachio sponge

Beetroot and quinoa risotto with yoghurt sorbet, pickled fennell and barley (vegetarian & gluten free)

MAIN COURSES

Pan fried cod cheeks, Sussex brown crab and native lobster croquette, saffron salsify, cauliflower puree and young spinach

Local rabitt, pan roasted saddle, 15 hour slow cooked leg, creamed pearl barley, onion, baby carrots, rabbit and almond mousse

Fillet of 28 day aged beef served pink, poached and fried beef rillette, champ mash, french beans, bonemarrow and red wine jus

Pork tenderloin marinated in sweet Cider with port and sage "bon bon", savoy cabbage, butternut, Cider and organic apple jus

Free range egg gnocchi with pumpkin, pine nuts, young spinach, smoked garlic and local blue cheese (vegetarian)

SIDES ~ £2.95

Buttered savoy cabbage and smoked bacon

Chorizo and snow pea mash

French fries

Maple roasted root vegetables

Tender stem broccoli

Triple cooked chips ~ £3.50

DESSERTS

Presentation of classic English desserts; Braeburn apple pie, sticky toffee pudding, dark chocolate and walnut brownie, bread and butter pudding, vanilla seed glace

Sweet carpaccio of pineapple, Asian spices, lime cream, coconut jelly and lemon grass granita

Hot Valrhona chocolate fondant, chocolate gel, white chocolate amd honeycomb ice cream, chocolate grutine

Coffee bean pannacotta, mascapone and Espresso coffee meringues, Amaretto water ice

Selection of locally sourced handmade English farmhouse cheeses, served with celery, grapes, fruit chutney and walnut raisin bread

PRICE

£47.00 for three-courses (including coffee and petits fours).

• Please inform us of any allergies you may have.
• Please ask staff for more details.
• For the comfort of other guests we request that you refrain from using mobile phones in the restaurant.
• Our food is prepared in a kitchen where nuts and nut products are used