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 butternut & sage oil (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
Chocolate torté, raspberry coulis, chantilly cream
Treacle tart & lemon creme fraiché
Vanilla panna cotta with roasted strawberries & elderflower
Lemon posset with berries, mint & shortbread
Brown butter lemon tart with creme fraiché