Sample Menu
Starters
Wild Rabbit and Ham Hock Ballotine
with Seared Scallops, Pickled Vegetables
Grain Mustard Mayonnaise
10.50
Soft Goats Cheese Mousse with Candied Walnuts
Tri-coloured Beetroot Carpaccio
8.95
Sea Bream Ceviche with Pomegranate, Watermelon,
Mango, Cuttlefish Wafer and Lime Dressing
9.95
Torched Fillet of Line Caught Mackerel
Pickled Cucumber, Pink Grapefruit and Tzatziki
8.50
Native Lobster Tian with Avocado Puree
Heritage Tomatoes
12.50
Chicken Liver Parfait with Quince Jam
Pickled Wild Mushrooms and Pear Chutney
9.25
Sweetcorn, Scallop and Watercress Chowder
Harissa Oil
9.95
Tartare of Beef Fillet with Truffle Mayonnaise and Quails Egg
Capers, Shallot, Chives and Wild Roquette Salad
10.95
Cured Loch Duart Salmon, Cider Dressing,
Wakame Seaweed, Apple and Bean Shoot Salad
9.50
Main Course
Dry Aged Fillet of Beef with Potato Gallette, Wild Mushroom Claret Jus
Roasted Beetroot, Heritage Carrots and Shallot Confit
27.50
Grilled Fillet of Line Caught Wild Sea Bass
Tiger Prawn Raviolo, Autumn Greens,
Shellfish, Basil and Cognac Bisque Sauce
18.95
Trio of Duck with Vegetable Stir Fry, Sauce Cassis and Parsnip Puree,
Confit Leg, Peppered Breast, Duck Potato Fritter
19.50
Pan Roasted Crown Prince Pumpkin with Herb Potato Gnocchi
Foraged Mushrooms, Brighton Blue Cheese
Watercress Salad and Sage Beurre Blanc
17.50
Rare Beef Fillet with Slow Braised Ox Cheek
Heritage Carrots, Garlic and Herb Mash, Crisp Lardons, Claret Jus and Onion Fritters
21.95
Seared Monkfish Tail with Indian Spiced Mussel Veloute
New Potatoes and Seasonal Greens
18.50
Minted Lamb Rump with Potato Dauphinoise
Bean Panache, Aubergine Confit and Rosemary Jus
21.50
Pan Roasted Loin of Venison with Potato Fondant
Bramble Jus, Butternut Squash Puree and Savoy Cabbage
19.50
Oven Baked Partridge with Thyme Roasted Pink Fir Apple Potatoes
Honey Root Vegetables, Baby Onions, Parsnip Crisps
17.95
Desserts
9.95
Caramelised Cox Apple Tart Tatin with Toffee Sauce
Gingerbread Ice Cream
Dark Chocolate Delice with Salted Caramel
Almond Brittle and Drambuie Ice Cream
Trio of Ice creams with Almond and Orange Tuille
White Chocolate Pannacotta with Almond Macarons,
Raspberries and Sorbet
Glazed Lime Chiboust with Tropical Fruits
Lime Syrup and Passionfruit Sorbet
Iced Pumpkin Parfait with Poached Pear
Marshmallow, Chocolate Ice Cream and Coffee Anglaise
Bramley Apple Mousse with Blackberry Compote and Liquorice
Blackberry Ripple Ice Cream
Selection of British Cheeses with Piccalilli 10.95
with a glass of Taylors Port 50ml 14.95
Filter Coffee, Espresso, Cappuccino
Hippie Teas and Sweet Meats 3.95 (refills 1.95)
Doubles and Lattes 4.95
…………………………………..
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
