Experience the essence of each Sussex season with our three-course dining

We believe in the simple yet powerful idea of using the finest seasonal produce sourced directly from local farms.

Our commitment to freshness ensures that every dish on our menu is a genuine reflection of the season’s best offerings.

Seasonal Three Course Dining menus

Appetizer
Asparagus and Truffle Gazpacho

Sourdough
with olive oil and balsamic

Mains
Succulent Rack of Lamb

with a mint sauce and rich jus

Stuffed Aubergine (V)
with chilli, mint and feta

Sides
Roasted New Potatoes
Steamed Spring Greens
Chantenay Carrots

with honey, flaked almonds and coriander

Dessert
Baked Blueberry Cheesecake

with fruit compote

Appetizer
Roasted Pumpkin and Chilli Soup

Sourdough
with olive oil and balsamic

Mains
Slow Cooked Belly of Pork

with crackling, apple puree and a cider and sage reduction

Stuffed Butternut Squash (V)
with leeks and mature cheddar

Sides
Creamy Mashed Potatoes
Sweet Heritage Carrots
Braised Red Cabbage

Dessert
Apple and Blackberry Crumble

with vanilla ice cream

Appetizer
Red Pepper Gazpacho
Soup

Sourdough
with olive oil and balsamic

Mains
Herb Crusted Salmon

with a creamy wild mushroom and dill sauce

Stuffed Courgettes (V)
with olives, artichokes and parmesan

Sides
New Potatoes

with fresh herbs, olive oil
and lemon
Green Beans, Petit Pois
& Baby Leaves

Dessert
Summer Berry Pavlova

with a raspberry coulis

Appetizer
Creamy Jerusalem Artichoke Soup

Sourdough
with olive oil and balsamic

Mains
Free-Range Roasted Chicken

with tarragon, lemon jus

Stuffed Portobello Mushrooms (V)
with garlic, thyme and blue cheese

Sides
Boulangére Potatoes
Roasted Root Vegetables
Sautéed Kale

Dessert
Dark Chocolate Brownie
with orange mascarpone

Contemporary Three Course Dining

Our curated menus artfully blend global inspiration with local, seasonal ingredients, promising a gastronomic journey that transcends traditional boundaries.

Each course presents a variety of options. Please select one dish per course, along with your preferred vegetarian/vegan alternative if needed.

Starters  

Chicken Liver Parfait, sourdough toast onion jam 

Prawn Cocktail with Candied Grapefruit , chicory toast  

Roast Beetroot Salad with goats curd and marmalade walnuts  

British Seafood Chowder, wheaten bread chive butter  

Steamed Mussels in English white wine with soft herbs  

Mains  

Bangers and Mash, red wine jus, onion rings  

Crispy Chicken Thigh, braised red cabbage, pan juices  

BBQ Mackerel, fennel and orange salad  

Red Onion Tart Tatin, baby spinach, cauliflower puree 

Breaded Pork Chop, roasted apples peppercorn sauce  

Desserts    

Sherry Trifle Pots  

Egg Custard Tarts Pots  

Brownie Pots  

Raspberry Clotted Cream Fruit Fool  

Mini Cheesecakes  

Starters  

Ham Hock Terrine, parsley and caper salad  

Cured Sea Bream, tomato and elderflower jelly herbs and flowers  

Duck Liver Parfait, caramelised chicory jam toasted brioche   

Peppered Venison Loin, spiced beetroot puree,  apple and blackberries  

Ashed Goats Cheese Tartlet crispy kale tomato jam  

Mains  

Confit Duck Leg, parsnip puree green beans spiced orange sauce  

Roasted Seabass, clams, fennel and samphire, herbed potatoes  

Twice Cooked Guinea Fowl, potato pave, bread sauce, redcurrant sauce   

Slow Cooked Sussex Pork Belly, celeriac and apple smash, cider jus  

Wild mushroom pie, charred leeks, white wine herb sauce  

Desserts  

Apple and Blackberry Trifle, apple sorbet and blackberry meringues 

Chocolate Mocha Tart espresso cream  

Caramel Parfait, salted vanilla hazelnuts dark chocolate mousse  

Baked Orange Cheesecake, orange and mint salad  

Starters  

Miso Chicken Skewers, citrus ponzu, picked radish  

Sticky Chinese Five Spice Pork Belly Bites, chill jam, beansprout salad  

Spiced Aubergine, Zatar, pomegranate, garlic yogurt sauce  

Green Gazpacho, hassia grilled cod cheeks  

Chilli Salt Squid Salad with Nam Jim  

Mains  

Buttered Chicken Curry, baked rice and roti  

Greek Pork Skewers, tzatziki

North African Tagine of Goat, squash and apricot, lemon cous cous  

Cypriot Spinach and Feta Filo Pie, mint yogurt 

Jerk chicken, pineapple salsa, rice and peas  

Desserts  

Sticky Coconut Rice with Mango, salted coconut cream        

Spiced Indian Carrot Cake, puffed rice and sweet milk 

Bbq Pineapple Sweet Rum Syrup Cream Fraise  

Sticky Date and Apple Strudel, chantilly  

Starters  

Seatrout Sashimi, truffle ponzu, garlic chips dakion cress  

Scallop Hai Gai Dim Sum, ginger garlic chilli relish  

Lamb Kibbies, smoked aubergines crispy shallots  

Caponata, hay smoked goats cheese basil crisps  

Slow Braised Pork Cheeks, black beans green chilli salsa  

Mains  

Steamed Halibut, ginger and spring onion, oyster sauce  

Char Grilled 8oz Ribeye of Beef, smoked salt Chimichurri   

Twice Cooked Pork Belly, asian greens and sambal Badjak 

Nasa Miso with roasted rice and herb salad  

Stuffed Crispy Chicken, with celeriac orzo, pancetta  

Desserts  

Coconut Panna Cotta, lychee and nashi pear salad  

Spiced Pineapple and Ginger Cream Fool, caramel crunch  

Passion Fruit Delice  

Cherry and Frangipane Tart, drunken cherries  

Classical Three Course Dining

Indulge in the artful simplicity of thoughtfully prepared starters that set the tone for an exquisite main course.

Our commitment to the finest ingredients and culinary expertise ensures that every bite is a burst of flavour, inviting you to savour the essence of well-loved and time-honoured dishes.

Each course presents a variety of options. Please select one dish per course, along with your preferred vegetarian/vegan alternative if needed.

Canapes (choice of three)
 
Fillet of Sussex lamb, marinated in shallots, honey and rosemary
Fragrant crab mayonnaise, mango and lime salsa on a chilli shortbread
Beet and orange cured Scottish Salmon on  pumpernickel with lemon and pea mascarpone
Quails egg filo, hollandaise and crispy Parma ham
Poppy shortbread, beetroot, whipped goats cheese mousse
 
one choice per course, plus VG option if required
 
Palate Cleanser 
 
Blood Orange Sorbet with a Hint of Thyme, served in a Chilled Martini Glass.
Lemon and Lime Granita with Fresh Mint Leaves.
Grapefruit Sorbet with a Zest of Lime, garnished with a Basil Leaf.
 
Amuse Bouche
 
Duck confit, parsnip puree and fig
Butternut Squash Velouté, crispy pancetta, chive oil.
Beetroot Carpaccio with whipped goat Cheese, candied pecans, and balsamic reduction.
 
Fish
 
Citrus-Glazed Salmon, Quinoa Salad, Pickled Radishes, and Herb Oil.
Tuna Tartare, Avocado Puree, Crispy Wonton Chips, and Soy-Lime Dressing.
Pan-Seared Scallops (or halibut) with Cauliflower Puree, Brown Butter, and Crispy Prosciutto.
 
Main 
 
Grilled Fillet Mignon with Truffle Butter, Roasted Fingerling Potatoes, Sautéed Wild Mushrooms, and a Red Wine Reduction.

Pan-Seared Fillet of Sea Bass with Smoked Garlic Puree, confit shallots for a touch of sweetness

Herb-Crusted Lamb Tenderloin, port sauce

Grilled aubergine Stack, Truffle-Scented Mash and Herb-Roasted Baby Carrots:
 
Dessert
 
(Trio of Mini Desserts):
 
Pistachio and Raspberry Opera Cake, White Chocolate Ganache.
Dark Chocolate Mousse, Salted Caramel and Hazelnut Praline.
Vanilla Bean Panna Cotta, Seasonal Berries and Almond Crumble.
 
Coffee and Truffles
Freshly brewed French Press Coffee served with a selection of handcrafted Truffles

Starters  

Salmon Nicoise Tian, Poached salmon flakes with tomato,cucumber, fine beans and olives bound in a light vinaigrette dressing

Mains  

All served with fondant potatoes, creamed spinach and roasted on the vine tomatoes

Duck Leg Confit, crispy leeks, Port sauce

Herb Crusted Plaice Fillet, white wine and black garlic sauce

Celeriac Steak, cafe de Paris butter sauce

 

Desserts  

Red Wine Poached Pear, lemon verbena and mascarpone sauce

Summer Fruits Bavaroise, black cherry and hibiscus coulis

Starters

Beetroot Cured Gravlax, on a beetroot carpaccio with beetroot puree, lemon scented cream, orange jelly & poppy seed toast

Seared Breast of Pigeon, sage and hazelnut jus & a tipsy chicken
bon bon

Pan Fried Hand Diver Scallops, potted pork croquettes and spiced tamarind

Goats Cheese Mousse, honeyed walnuts & beetroot salsa (v)

Crab Mayonnaise chilli butter biscuits, avocado & mango salsa with a lime jelly

Mains

Loin of Venison Two Ways, nutmeg and celeriac puree, chanterelle mushrooms, cavolo nero & blackberries

Sussex Pork Fillet, wrapped in oak smoked streaky bacon & rosemary, served with honey braised cabbage, roasted carrots & dauphinoise

Locally Caught Fresh Pan-Fried Sea Bass, on a salad of minted peas & broad beans with saffron potatoes

Sussex Lamb Cooked Three Ways, crushed new potatoes, asparagus spears, broad beans & pea puree

Spinach & Mushroom Fricassee, tarragon gnocchi, poached egg & vegetarian parmesan (v)

Desserts

Fruity Trio, limoncello posset, basil sugar & soft meringue
blackcurrant & poppy seed shortbread stack
white chocolate & raspberry mousse

Chocolate Lovers Trio, Belgian chocolate tarte with amaretti cream
chocolate & stem ginger mousse
white chocolate & mascarpone cheesecake

Summer Berry Trio, Blackberry & raspberry mille-feuille
strawberry sorbet
blueberry meringue kisses

Zesty Trio

mango bavarois
lemon cheesecake
lime & coconut sorbet

Discover the essence of each season with our three-course dining

Savour from farm to table freshness

Our three-course dining experience showcases the finest seasonal produce sourced directly from local farms, ensuring every dish reflects the freshest ingredients.

A seasonal symphony on your plate

Each season brings its own unique flavours and our menu evolves to celebrate this.

First-class service and staff

Our dedicated team of professionals is committed to delivering an exceptional dining experience.

Speak to us today to start your culinary journey! Savour the finest dining experience tailored to celebrate every season.