TASTING MENU

SAMPLE MENU

The Menu Needs to be Pre-Booked at least 24 Hours in advance – 01797 223065 / [email protected]

We require a £25 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 £25 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)