Sample Menu
Starters
Beetroot Cured Loch Duart Salmon Watercress Salad and Frozen Horseradish Cream 10.95
Soft Goats Cheese with Red Pepper Jelly Mediterranean Vegetable Salad, Harissa Dressing 10.25
Rare Beef Fillet with Sussex Blue Cheese Dressing Red Onion Marmalade, Blanched Celery, Roquette Salad 11.95
Corn Fed Chicken and Ham Hock Ballotine Pickled Quails Egg, Grain Mustard Mayonnaise 10.95
Panko Breadcrumbed Monkfish Cheeks Sauce Gribiche, Pickled Wild Mushrooms, Crisp Pancetta 10.50
Cauliflower Soup with Curry Oil Indian Spiced Tiger Prawns 9.95
Chicken Liver Parfait with Pear Chutney Brioche Croutes, Quince Jam 9.50
Rye Bay Scallop Ceviche, Roe Emulsion Blood Orange Dressing, Avocado Puree, Cuttle Fish Wafer 10.50
Main Courses
Dry aged Fillet of Beef with Potato Dauphinoise Seasonal Vegetables, Red Onion Tartlet
Wild Mushroom Claret Jus
28.50
Pan Fried Breasts of Wood Pigeon with Potato Gallette Roasted Root Vegetables, Crisp Pancetta
Sage and Claret Jus
18.95
Oven Roasted Fillet of Stone Bass with Pan Fried Pink Fir Apple Potatoes Savoy Cabbage, Crisp Lardons
Wild Mushroom, Port and Sage Jus
19.50
Slow Roasted Belly of Pork with Seared Rye Bay Scallops Black Pudding, Apple Puree, Pickled Cabbage
Salt Cod Potato Croquettes
21.50
Oven Roasted Dauphinoise Potato with Sussex Brie Haricot Vert, Thyme and Hazelnut Beurre Blanc
Oyster Mushrooms, Watercress Salad
18.95
Slow Braised Ox Cheek with Rare Fillet of Beef Garlic and Herb Mash
Onion Fritters, Roasted Root Vegetables
23.50
Grilled Fillet of South Coast Cod with Crab Ravioli Winter Vegetable Stir Fry, Shellfish and Chive Bisque Liquor
Sweet Potato Gnocchi
19.50
Pan Fried Breast of Peppered Gressingham Duck Fondant Potato, Parsnip Puree
Wild Mushroom and Green Peppercorn Cider Sauce
20.95
Desserts
10.95
Cardamom Panacotta with Blood Orange Compote Basil Meringue, Prosecco Sorbet
White and dark Chocolate Marquise Mousse Griotine Cherries, Kirsch Sponge
Trio of Ice creams with Almond and Orange Tuille
(Vanilla, Chocolate, Honeycomb, Coffee, Coconut, Salted Caramel)
Glazed Vanilla Mousse with Roasted Rhubarb Toasted Gingerbread and Ice Cream
Iced White Chocolate Parfait, Chocolate Ice Cream Marshmallow, Caramelised Bananas, Salted Popcorn
Pistachio Anglaise
Caramelised Cox Apple Tart Tatin Szechuan Toffee Sauce, Honeycomb Ice Cream
Selection of British Cheese with Quince Jam 11.95
with a glass of Taylors Port 50ml 16.95
Filter Coffee, Espresso, Cappuccino
Hippie Teas and Sweet Meats 3.95 (refills 1.95)
Doubles and Lattes 4.95
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Allergy Information
If you have a food allergy, intolerance, or sensitivity, please inform us when you sit down and we will be able to suggest the best dishes for you
We will try to accommodate alternatives but please understand that this may not always be possible
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Dessert Wines by the Glass
125ml
Elysium Black Muscat – California, 2015
Aromas of roses & a full, sweet berry
flavoured palate. 15% 9.45
Estate Moscatel Torres Oro - Spain NV
Seductive sweet wine with floral scents
of roses & flavours of honey. 15% 8.45
Chateau Les Mignets - Sauternes 2013
Perfect pudding wine with a rich texture
& notes of honey & apricots. 14% 10.00
Schonburger Biddenden - Gribble Bridge, Kent 2018
Light blush, delicately fruity sweet, elderflower nose,
lychee and honey palate. 9%6.50
Biddenden Iced Cider - Made from locally grown apples,
An intense, sweet, complex Iced cider. 9% 7.50
