Wild Mushroom Restaurant
Fine dining in our converted Sussex farmhouse, which we opened in 1998,
A secluded and intimate dining experience for all, offering exceptional wild & natural,
seasonal & local ingredients include local meat, Rye Bay & Hastings fish & shellfish, foraged seasonal ingredients.
We offer themed Gourmet Dinner and Wine Evenings.
Offering Modern English Cuisine mastered by Paul Webbe and presented by Head Chef, Chris Weddle.
Sample menu's are available on this website, but please note menu's change frequently.
Special Diets, Allergies and vegetarians are accommodated with ease, and with prior notice.
Serving Lunch Wednesday to Sunday, Dinner Wednesday to Saturday.
Closed Sunday Evening, Monday and Tuesday.
Dinner 7.00pm-last orders at 9.30pm