Starters
Whipped potted crab, pickled cucumber & chives (GF)
Grilled scallops with garlic & parsley butter (GF)
Prawns with lemon mayo & rye toast with whipped seaweed butter
Salmon tartare with horseradish, capers & chives (GF)
Chicken liver parfait, caramelised apple, cornichons & melba toast
Coronation chicken scotch egg with mango chutney
Ham hock & Sussex cheese croquette with hot honey dip
Leek & potato velouté, chive oil, crispy leeks (V) (GF)
Whipped feta roast IOW tomatoes basil oil sourdough crumb (V)(GF)
Burrata with slow roast tomatoes and basil oil (V) (GF)
Roast beetroot stacks with walnut and chive cream & maple roast pecans (VG)
Mains
Beef or venison wellington, dauphinoise, glazed carrots & crispy kale
Slow cooked beef short rib, celeriac purée roast shallots & potato terrine (GF)
Mint glazed romney marsh lamb rump, pea purée, salsa verdé crushed new potatoes with olive oil & mint (GF)
Slow cooked crispy pork belly, cauliflower puree, caramelised apple sauce & steamed leeks (GF)
Lemon, garlic & thyme chicken ballotine, bread sauce velouté, crispy chicken skin, pomme anna
Crab crusted cod with crab butter sauce, wilted spinach & roast vine tomatoes
Chalkstream trout with leek velouté, samphire & chive oil (GF)
Roast hake with scraps, crushed minted peas & potato straws
Celeriac & mushroom wellington, dauphinoise, glazed carrots (V)
Roast cauliflower, brown butter hazelnuts, cauliflower purée & salsa verde (GF)
Truffled potato & comté terrine, roast shallots, cavolo nero, parmesan velouté (V)
White bean & rosemary purée, roast pumpkin & cavolo nero (VG, GF)
Desserts
Salted caramel chocolate tart with creme fraiché
Sticky toffee pudding miso caramel & clotted cream
Espresso burnt basque cheesecake
Chocolate torté, raspberry coulis, chantilly cream
Baileys rice pudding creme brûlée
Treacle tart & lemon creme fraiché
Vanilla panna cotta with roasted strawberries & elderflower
Limoncello posset with berries
Shortbread lemon cheesecake