STARTERS | |
|---|---|
| South Coast devilled sprats lemon and fine herb mayonnaise | |
| Sussex woodland-reared pork and duck rillette cornichon and toast | |
| Roasted beetroot and Wobbly Bottom goat’s cheese salad hazelnut and slow-braised red onion v/gf/nuts | |
| Seasonal house-made soup v/gf* | |
| South Coast mackerel spring onion and dill potato cake, salsa verde gf | |
MAINS | |
|---|---|
| Whole baked Hastings plaice caper and nut-brown butter, late summer herbs gf | |
| Sussex woodland-reared pork schnitzel caper, chilli and shallot linguine | |
| Oven-baked paella chargrilled vegetables and local halloumi v/gf | |
| Hunter’s free-range chicken creamed mash Label Anglais chicken with tomatoes, chestnut mushrooms and Sussex pancetta gf* | |
| MSC South Coast hake tomato and sherry compote, chargrilled baby gem gf | |
| Chargrilled vegetables and lovage pesto salad parmesan, artichoke and garlic crostini v/gf* | |
| Organic Aberdeen Angus sirloin steak (8oz) house chips £6 supplementDry-aged for 35 days to ensure tenderness and full flavour gf* Add Peppercorn sauce v/gf or Mushroom and rosemary sauce v/gf £1.95 | |
PUDDINGS | |
|---|---|
| Baked fruit, hazelnut and rosemary crumble clotted cream ice creamt v/nuts | |
| Lemon posset Earl Grey-soaked prunes and ginger nut v/gf* | |
| Single origin chocolate cheesecake honeycomb crumb and clotted cream ice cream v | |
| British and Irish farmhouse cheeses Nordic crispbread, tomato and chilli jam v/gf* | |
| Sticky date pudding toffee sauce and clotted cream ice cream v 15p from each pudding helps to fund our community support programme | |
A discretionary 10% gratuity will be added to your bill. 100% of all gratuities go to our staff.
v denotes 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 4 September 2017
