Summer

Starters

Marinated burrata with vine ripened tomatoes, gremolata, basil & shallot vinaigrette (V) (GF)

Prosciutto, bocconcini & pine nuts with broad beans, peas, mint & panzanella salad (V)

Scallop ceviche, crispy taco, guacamole, jalapeno & lime mayo & coriander (GF)

Mains

Roasted lamb rump with stuffed courgette flower, courgette fritter, English spinach, salsa verde, lamb jus

Grilled sea bass with crushed jersey royals, salsa verde, courgette flower, herb dressing

Courgette, spinach & feta filo pie with roasted peppers & rocket salad

Desserts

Milk chocolate & peppermint mousse with caramelized bananas & natural yogurt

Blood orange brulee with rhubarb crumble ice cream

Strawberry jam doughnut with vanilla bean custard

Spring

Starters

Wild garlic soup with Sussex Charmer, wild garlic pesto & poached quail egg 

Wagyu beef tartare, smoked quail egg, brioche crouton, caper berries, parsley oil, watercress

BBQ Asparagus, N’duja hollandaise, hot smoked salmon, radish

Mains

Marinated & BBQ lamb leg with treviso, roasted garlic mash, chargrilled asparagus & rosemary gravy 

Roasted monk fish, brown shrimp butter, chorizo & parsley crust, panzanella salad

Summer squash & ricotta ravioli with tomato ragu, aged parmesan, bitter leaf salad

Desserts

Lemon tart with Italian meringue, blackberry sorbet & hazelnut crumb

Passionfruit & lime brulee with vanilla sable, passionfruit sorbet

Strawberry & elderflower pavlova with white chocolate

Autumn

Starters

Smoked ham hock and rabbit terrine with clementine chutney, apple slaw & sourdough

Leek, purple sprouting broccoli and gruyere tart with bitter leaf salad (V)

Smoked buffalo mozzarella bruschetta with aubergine caponata, rocket & pea shoots (V)

Mains

Roasted monk fish with, textures of cauliflower, cavelo nero & salsa verde

Braised beef cheek with horseradish mash, green beans, sprout tops, baby carrots & purple sprouting broccoli with shiraz jus

Char Sui pork belly with steamed Asian green, shitake broth & chilli oil

Desserts

Dark chocolate & rum tart, sour cherry & yoghurt ice cream, sweet cherry curd

Blackberry curd tart with hazelnut brittle & vanilla shortbread

Apple pie with apple crumble ice-cream

Winter

Starters

Wild mushroom risotto with shaved winter truffles & aged parmesan

Crab cannelloni with crab bisque, rouille & saffron

Braised beef cheek croquette with celeriac puree & smoked butter hollandaise

Mains

Guinea fowl cassoulet with confit garlic, white beans, merguez sausage and chicory salad

Salt baked celeriac, buttermilk caramel, gremolata, pine scented chanterelles, pickled hazelnuts, brussel tops

New Forest Venison with venison sausage roll, textures of parsnip, sprout tops, Cashel Blue & game jus

Desserts

Dark chocolate and cherry tart with cherry sorbet and pistachio tuille

Ginger bread cheesecake with salted caramel & walnuts

Pear tart tatin, vanilla & cinnamon ice cream