SAMPLE MENU
The Menu Needs to be Pre-Booked at least 24 Hours in advance – 01797 223065 / [email protected]
We require a £30 Deposit Per Person
The Tasting Menu has to be ordered by all Members of the Party
The Tasting Menu is Bookable on Friday & Saturday Evenings – 6:30pm and 7:30pm from November 8th
£75.00 per person
£115.00 per person inc. a flight of wine
Rye Bay Scallops
Apple, Grapefruit, Tarragon (GF) (C)
Albarino, Gotas del Mar. Rias Baixas Spain
Rye Bay Fish Market Smoked Haddock (GF)
“Kedgeree”, Chorizo, Soft Herbs
Sauvignon Blanc, Waddling Duck. Marlborough NZ
Hedgerow of Tonbridge Pigeon Breast (GF) (A)
Celeriac, Pear, Port
Pinot Noir, Balauri, Bannat Romania
Hedgerow of Tonbridge Venison Loin (A)
Root Vegetables, Blackberry, Truffle potato
Chianti, St Il’lario. Tuscany Italy
Brighton Blue (GF *)
Apple, Walnuts
Tawny Port
Honey Roast Parsnip Ice Cream (A)
Pedro Ximenez (to be poured over ice cream by server)
Raspberry Souffle (N) (GF)
Pistachio Custard
Tokaji, Disznoko Late Harvest, Hungary
V.A.T. included at Current Rates. A discretionary 10% added for good service.
Please advise your server if you have any allergies
M – Mollusc, C – Crustacean,
A – Contains Alcohol , N – Contains Nuts,
V – Vegetarian, Vg – Vegan,
DF – Dairy Free, GF – Gluten Free
GF* – Can be Gluten Free, please advise your server
DF* – Can be Dairy Free, please advise your server
VEGETARIAN TASTING MENU
SAMPLE MENU
The Menu Needs to be Pre-Booked at least 24 Hours in advance – 01797 223065 / [email protected]
We require a £30 Deposit Per Person
The Tasting Menu has to be ordered by all Members of the Party
The Tasting Menu is Bookable on Friday & Saturday Evenings – 6:30pm and 7:30pm
£75.00 per person
£115.00 per person inc. a flight of wine
Salt Baked Local Beetroot (N)
Preserved lemon, Goats cheese, Hazelnut
Albarino, Gotas del Mar. Rias Baixas Spain
Assiette of Jerusalem Artichoke (N)
Rosemary, Sage, Pinenuts
Sauvignon Blanc, Waddling Duck. Marlborough NZ
Harissa Roast Cauliflower (N)
Red Pepper, Black Lime, Salted Almond
Pinot Noir, Balauri, Bannat Romania
Butternut Squash Pithivier
Chestnut, Kale, Black Garlic
Chianti, St Il’lario. Tuscany, Italy
Brighton Blue (A)
Apple, Walnuts
Tawny Port
Honey Roast Parsnip Ice Cream
Pedro Ximenez (to be poured over ice cream by server)
Raspberry Souffle (N) (GF)
Pistachio Custard
Tokaji, Disznoko Late Harvest, Hungary