Sunday 7th March 12-6pm also Saturday 13th March 2021, 5-8pm ....... See menus below...
How it works... Put the oven on, warm your plates, lay the table, open your wine, drive to the Wild Mushroom, to collect your meal. Please wait in the carpark, telephone us to say you have arrived on 01424 751137
PLEASE ONLY arrive at your time, not early, as you may have to wait until your allotted timeslot!
We bring your meal to your car. All socially distanced! Please carry it carefully and upright!
How to order... Order Online or by Phone.... Choose the day, your collection time, your menu & pay.
Or phone 01424 751137, Order Lines are open, Thursdays 10-2pm, Friday 10-2pm, Saturday from 4pm, Sunday from 11am.
Please try and book in advance to aid our planning, WE STILL HAVE SOME SLOTS LEFT FOR SUNDAY, Lines open at 11am or book online...
Wild Mushroom At Home, Mother's Day Lunch
Click here for Mothers Day Lunch Menu 14th March All Day (Bookings OPEN now! more time slots being released, on
8th March) Bookings MUST CLOSE 3pm,13th March
Don't forget to order your Mum a Box of Homemade Chocolates from The Wild Mushroom, Available to order on the menu!
The Menus for this coming Weekend.......
Sunday Lunch 7th March Collect 12-6pm
Chicken Liver Parfait with Red Onion Marmalade 5.00 (GF if no toast, D,E)
Tiger Prawn & Noodles with Chilli, Mint, Coriander Lime, Mango & Pomegranate Salad 6.00 (E,S)
Gravadlax of Salmon with Pickled Cucumber , Horse radish Crème Fraiche 5.00 (GF,D,S,M)
Charred Tofu & Noodles with Chilli, Mint, Coriander Lime, Mango & Pomegranate Salad 5.00 (V,E)
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Roast Boned Rolled Chicken Wrapped Smoked Bacon, Sage & Onion Stuffing,Roast Potatoes,Gratinated Cauliflower,Root Vegetables 10.00(D)
Slow Cooked Lamb Shank with Honey & Thyme, Dauphinoise Potato Cake, Hispi Cabbage 12.00 (GF,D)
Roast Aubergine with Puy Lentil Herb Farce, Mozzarella, Roast New Potatoes,Tomato & Rosemary Provençale Sauce 10.00 (V,D)
Seafood Linguine with Parmesan, Chilli & Garlic (mussels,squid,salmon,tiger prawn,monkfish) 12.00 (D,S)
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Glazed Panettone Bread & Butter Pudding with Vanilla Custard 5.00 (V,D,E)
Cardamom Panna Cotta with Forced Rhubarb & Orange Compote 5.00 (GF,D)
British Cheese with Eccles Cake 5.00 (D,V,GF if no Eccles)
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Next Week......Saturday 13th March 2021 Collect 5pm - 8pm
Wild Garlic & Potato Soup with Poached Hens Egg 5.00 (GF,V,D,E)
Ham Hock Terrine Wrapped in Prosciutto with Piccalilli 5.00 (GF if no toast, M)
Rye Bay Scallop Ceviche with Avocado Puree, Orange Flesh, Chilli, Coriander, Chickpea Flour Tortillas 7.00 (GF,E,S)
Rare Beef Fillet & Noodle Salad with Mango, Pomegranate, Lime and Chilli Dressing 7.00 (D,E)
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Roast Pork Fillet Wrapped in Bacon with Prune & Cognac Sauce, Hispi Cabbage, Creamed Potato 10.00(GF,D)
Confit Leg of Duck with Cassis Sauce, Dauphinoise Potato & Purple Sprouting Broccoli 12.00 (D)
Fish & Tomato Stew with Saffron Potatoes (Squid,Mussels,Monkfish,Salmon,Huss,Tiger Prawn) 12.00 (GF,D,S)
Puy Lentil, Mushrooms & Nut Roast with Roast Potatoes, Seasonal Green Vegetables & Garlic Butter Chive Sauce 10.00 (V,D,E,N)
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Trio of Chocolate with Raspberries 5.00 (V,D,E)
Tropical Fruit Trifle with Saffron Custard 5.00 (D,E)
British Cheese with Eccles Cake 5.00 (GF If no Eccles)
Box of Homemade Chocolates & Sweet Treats £7.50 (GF, A)
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Menu Codes
GF Gluten Free, V Vegetarian, D Contains Dairy, E Contains Eggs, S Contains Seafood, N Contains Nuts, SE Sesame Seeds, M Contain Mustard
TERMS
Full payment on booking. No cancellations, or refunds for "change of mind" or conditions preventing pickup.
No responsibility taken for your late collection, or your poor transportation or handling.
Please Telephone to enquire for detailed Allergy information
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All Takeaway cartons (Except foil) are made from plant based Compostable materials, Please place in your refuse, not in recycling.
They decompose in landfill. Foil can be recycled.
Webbes Gift Vouchers.....
The perfect present for any occasion.
We sell Gift Vouchers for our Restaurants and Cookery School.
You may buy a voucher here.....
Come and enjoy the freedom and fresh air of many public footpaths and woodlands and learn how to forage for edible wild mushrooms!
Paul Webbe will pass on his infinite knowledge of the mycelium world growing beneath your feet.
You may only gather just a few mushrooms (if you find any!) and always leave some to preserve nature.
When you see this sign, you know the fish you are eating has been landed using traditional methods that have been in place for over 1,000 years. Hastings fleet uses sustainable fishing methods that help maintain stocks and don’t destroy habitats, or other species. Ask your server which dish is a Hastings Fish dish today. Visit www.hastingsfish.org.uk for more information.