Sample Menu


Wild Rabbit and Ham Hock Ballotine
with Seared Scallops, Pickled Vegetables
Grain Mustard Mayonnaise

Soft Goats Cheese Mousse with Candied Walnuts
Tri-coloured Beetroot Carpaccio

Sea Bream Ceviche with Pomegranate, Watermelon,
Mango, Cuttlefish Wafer and Lime Dressing

Torched Fillet of Line Caught Mackerel
Pickled Cucumber, Pink Grapefruit and Tzatziki

Native Lobster Tian with Avocado Puree
Heritage Tomatoes

Chicken Liver Parfait with Quince Jam
Pickled Wild Mushrooms and Pear Chutney

Sweetcorn, Scallop and Watercress Chowder
Harissa Oil

Tartare of Beef Fillet with Truffle Mayonnaise and Quails Egg
Capers, Shallot, Chives and Wild Roquette Salad

Cured Loch Duart Salmon, Cider Dressing,
Wakame Seaweed, Apple and Bean Shoot Salad

Main Course

Dry Aged Fillet of Beef with Potato Gallette, Wild Mushroom Claret Jus
Roasted Beetroot, Heritage Carrots and Shallot Confit

Grilled Fillet of Line Caught Wild Sea Bass
Tiger Prawn Raviolo, Autumn Greens,
Shellfish, Basil and Cognac Bisque Sauce

Trio of Duck with Vegetable Stir Fry, Sauce Cassis and Parsnip Puree,
Confit Leg, Peppered Breast, Duck Potato Fritter

Pan Roasted Crown Prince Pumpkin with Herb Potato Gnocchi
Foraged Mushrooms, Brighton Blue Cheese
Watercress Salad and Sage Beurre Blanc

Rare Beef Fillet with Slow Braised Ox Cheek
Heritage Carrots, Garlic and Herb Mash, Crisp Lardons, Claret Jus and Onion Fritters

Seared Monkfish Tail with Indian Spiced Mussel Veloute
New Potatoes and Seasonal Greens

Minted Lamb Rump with Potato Dauphinoise
Bean Panache, Aubergine Confit and Rosemary Jus

Pan Roasted Loin of Venison with Potato Fondant
Bramble Jus, Butternut Squash Puree and Savoy Cabbage

Oven Baked Partridge with Thyme Roasted Pink Fir Apple Potatoes
Honey Root Vegetables, Baby Onions, Parsnip Crisps


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


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

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