Below I have listed a selection of the food we prepare – however I would like to point out that we only use seasonal fresh ingredients.
Dishes on offer will vary depending on the time of year and availability of their ingredients.
Starters
- Seared diver-caught scallops, pea and mint mash with crispy pancetta
- Ginger and chilli beef, bok choi, mango and bean sprout salad with coconut and lime dressing
- Spedini of tiger prawns with avocado relish and wild rocket
- Chicken liver and foie gras parfait with green tomato chutney and toasted brioche
- Pan-fried crab cakes with mint and cucumber yoghurt with aoli
- Lobster and samphire salad with shaved parmesan and saffron dressing
- Asian laksa with rice noodles, shrimp wontons and lime leaves
- English asparagus (when in season) with reduced balsamic and shaved pecorino
- Tempura fried courgette flowers stuffed with goat’s cheese and roasted capsican
- Wild garlic soup with crispy garlic flowers
- Ham hock terrine, caramelised onion confit and toasted brioche
- Tart of roasted red onions, feta cheese, slow-roasted tomatoes and basil
- Chanterelle and prosciutto bruschetta with fresh parsley
- Tuna carpaccio with fresh chilli and wild rocket
- English figs with buffalo mozarella, olive oil and basil
- Summer squash risotto with thyme and pecorino
Main Courses
- Honey-glazed confit of duck with sweet potato mash and spring greens
- Garlic and rosemary studded rack of Sussex lamb, gratin dauphinoise and seasonal vegetables
- Roasted monkfish tail wrapped in proscuitto with English asparagus and potato rosti
- Fillet of wild salmon, bok choi salad and sweet potato with ginger and soy dressing
- Roasted fillet of cod, broad beans and grilled new potatoes with red wine jus
- Wild garlic risotto with fresh peas, broad beans, parmesan and chives
- Breast of free-range chicken stuffed with spinach, pancetta and ricotta
- Tandoori-spiced halibut, grilled potatoes with mint and coriander yoghurt
- Whole seabass baked in banana leaves with chilli, ginger and lime leaves
- Sweet potato, chickpea and eggplant curry with cardomon nan and spiced rice
- Summer salad of broad beans, roasted baby beetroot, vine tomatoes, soft-boiled quail’s eggs and grilled haloumi
- Thai marinated free range chicken brochettes, roasted vegetable couscous and coriander yoghurt
- Homemade ravioli with roasted butternut squash, goat’s cheese and marjoram
- Pea and clam risotto with garlic, parsley and parmesan
- Tagliatelle with asparagus, proscuitto, creme fraiche and wild rocket leaves
- Seared tuna nicoise with anchovies, olives, soft-boiled gull’s egg and ripe tomatoes
- Pumpkin and oregano gnocchi with sage butter sauce
Desserts
- Vanilla panna cotta with fresh raspberries and coconut biscotti
- Dark chocolate Nemesis with creme fraiche
- Glazed lemon tart with mascarpone
- Summer pudding with Dorset clotted cream
- Individual fruit tarts pastry cream
- Apple tart tatin with cardomom ice-cream
- Hot chocolate fondant with homemade vanilla ice-cream