STARTERS | |
|---|---|
| Seasonal house-made soup v/gf* | |
| MSC pan-fried cod cheeks garlic, chilli, spring onion and lime gf | |
| Wild mushroom and sheep’s curd bruschetta wild rabbit, oyster mushrooms and garlic – may contain shot | |
| Hunter’s croquettes wild rabbit, free-range pancetta, oyster mushrooms and garlic (may contain shot) | |
| Spiced aubergine and chimichurri casserole vegan | |
MAINS | |
|---|---|
| Sussex woodland-reared pork loin thyme, garlic and rosemary marinade, mash and salsa verde gf | |
| MSC ling crispy tempura kale and romesco sauce nuts | |
| Chestnut mushroom fricassée Jerusalem artichoke and truffle potato crisps vegan/gf* | |
| MSC smoked haddock caper and spring onion rösti cake, free-range poached egg and wholegrain mustard sauce gf | |
| Oven baked paella Barnet halloumi with chargrilled vegetables v/gf | |
| Highlands grass-fed ribeye (8oz) house chips [£7 supplement] Dry-aged for 35 days to ensure tenderness and full flavour gf* | |
PUDDINGS | |
|---|---|
| Orange and almond pudding country cream ice cream v 15p from each pudding helps to fund our community support programme | |
| Rhubarb, hazelnut and rosemary crumble country cream ice cream v/nuts | |
| Single origin dark chocolate mousse honeycomb crumb v/gf | |
| Poached pear pear purée and creamy oat fraîche vegan/gf* | |
| British and Irish farmhouse cheeses Nordic crispbread, tomato and chilli jam v/gf*/nuts | |
A discretionary 12.5% gratuity will be added to your bill. 100% of all gratuities go to our staff.
v vegetarian / nuts contains nuts / gf gluten-free / gf* may be prepared without flour, bread, chips or biscuit – please ask for our allergen menu. We list only the main ingredients in our dishes so please tell us if you have any dietary restrictions. We cannot guarantee that any menu item is completely allergen-free. Menu available from 3 April 2019.
SUNDAY TIMES MAGAZINE
Lussmanns included in Marina O’Loughlin and Giles Coren’s top 100 favourite eating spots in the UK. Find out more.
