Sample Menu
Starters
Beetroot Cured Loch Duart Salmon Watercress Salad and Frozen Horseradish Cream 10.50
Soft Goats Cheese with Red Pepper Jelly Mediterranean Vegetable Salad, Harissa Dressing 9.95
Rye Bay Scallop Ceviche with Roe Emulsion Avocado Puree, Cuttlefish Wafer Blood Orange Dressing 10.50
Wild Rabbit and Ham Hock Ballotine Pickled Quails Egg, Grain Mustard Mayonnaise 10.95
Oak Smoked Pigeon Pastrami with Pickled Red Cabbage Ciabatta Croute, Wasabi Mayonnaise 9.50
Smoked Haddock and Rye Bay Scallop Potato Chowder Sweetcorn and Wild Garlic Oil 10.95
Beef Fillet Tartare with Capers, Quail Egg Brioche Croutes, Sussex Truffle 11.95
Panko Breadcrumbed Monkfish Cheeks Pickled Wild Mushrooms, Sauce Gribiche 10.50
Main Courses
Lemon and Mint Roasted Rump of Lamb with Parsnip Puree
Bean Panache, Sauce Cassis, Lamb Croquette 22.95
Corn Fed Chicken and Ham Hock Pithivier with Oven Roasted Breast
Sweet Potato Puree, Heritage Carrots Wild Mushroom and Green Peppercorn Cider Sauce 18.95
Baked Dauphinoise Potato with Sussex Brie, King Oyster Mushrooms
Thyme and Hazelnut Beurre Blanc, Watercress Salad Haricot Vert 18.50
Dry Aged Beef Fillet with Potato Gallette
Wild Mushroom Claret Jus, Seasonal Vegetables Horseradish Cream 28.50
Grilled Fillet of South Coast Cod with Scallop and Crab Ravioli
Spring Greens, Shellfish Chive and Cognac Bisque Sauce 19.95
Slow Braised Ox Cheek with Rare Beef Sirloin, Creamed Celeriac
Shallot Fritters, Root Vegetable Panache Wild Garlic Mash 23.95
Roasted Fillet of Stone Bass with Pan Fried Pink Fir Apple Potatoes
Savoy Cabbage, Crisp Lardons Pickled Wild Mushrooms, Port and Sage Jus 19.50
Assiette of Pork with Seared Rye Bay Scallop Bramley Apple Puree,
Pickled Cabbage, Sauce Szechuan Twice Cooked Belly, Braised Cheek, Black Pudding and Hock Fritters 22.95
Desserts
10.95
Roasted Rhubarb, White Chocolate and Lime Fool Toasted Pistachios, Gingerbread Ice cream
Cardamom Panacotta with Blood Orange and Rhubarb Compote Basil Meringue, Pink Champagne Sorbet
White and Dark Chocolate Marquise Mousse Griotine Cherries, Kirsch Sponge and Meringue
Trio of Ice creams with Almond and Orange Tuille
(Vanilla, Chocolate, Honeycomb, Coconut, Cappuccino, Salted Caramel)
Iced Pistachio Parfait, Chocolate Ice Cream Marshmallow, Caramelised Bananas, Salted Popcorn
Torched Lemon Mousse with Raspberries Meringue, Lemon Curd and Sorbet
Pineapple Tart Tatin, Szechuan Caramel 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
