Appetiser
Wild Mushroom and Hazelnut Soup
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Wild Rabbit and Ham Hock Ballotine, Grain Mustard Emulsion, Pickled Quails Egg
Cured Loch Duart Salmon, Beetroot Textures, Frozen Horseradish Cream, Watercress
Oak Smoked Cod, Scallop and Wild Rocket Potato Chowder
Chicken Liver Parfait, Pear Chutney, Apple Jam, Pickled Mushrooms
Twice Baked Goats Cheese and Hazelnut Souffle, Candied Walnuts, Granny Smith and Celery Yoghurt Salad
Tiger Prawn and Courgette Coconut tempura, Mango and Chilli Compote
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Prosecco Sorbet with Grapes
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Rare Fillet of Dry Aged Beef with Slow Braised Ox Cheek, Crisp Lardons, Claret Jus, Garlic and Herb Creamed Potato, Onion Fritters
Poached Monkfish Tail, Vitalotte New Potatoes, Seasonal Greens, Indian Spiced Mussel and Basil White Wine Creamed Veloute
Pan Roasted Sweet Potato Gnocchi with King Oyster Mushrooms,Sussex Blue Cheese and Sage Butter Sauce, Watercress Salad
Lemon and Mint Roasted Rump of South Downs Lamb, Dauphinoise Potato, Creamed Celeriac, Haricot Vert, Sauce Cassis
Pan Fried Peppered Breast of Gressingham Duck, Fondant Potato, Vegetable Stir Fry, Parsnip Puree and Crisps, Five Spiced Roasted Plum Jus
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Olde Sussex Cheddar with Eccles Cake
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Cox Apple Tart Tatin with Szechuan Caramel, Honeycomb Ice Cream
Drambuie Cremeux with Chocolate Wafer, Salted Toffee Sauce and Whiskey Espuma
Cardamon Panacotta with Blood Orange and Raspberries, Basil Meringue, Lime Curd and Sorbet
White and Dark Chocolate Marquise Mousse, Griotine Cherries, Kirsche Sponge, Chocolate Meringue
Roasted Rhubarb and Lemon Fool, Gingerbread, Toasted Pistachios
