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.
Pan-Seared Fillet of Sea Bass with Smoked Garlic Puree, confit shallots for a touch of sweetness
Herb-Crusted Lamb Tenderloin, port sauce
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.
