Eat, drink and relax

Full English breakfast
Your choice of poached, scrambled or fried eggs with 2 rashers of smoked bacon, a sausage, roasted vine tomatoes, hash brown, button mushrooms and beans

French toast
Toasted brioche with smoked bacon, honey and mixed berry compote

Wilted spinach and creamy burrata on toasted sour dough
with pine nuts and roasted vine tomatoes

Smoked salmon and scrambled egg
in a toasted sesame bagel with capers and walnuts

Sliced prosciutto and garlic spinach on toasted sour dough
with soft poached eggs and sun-blushed tomatoes

Overnight oats
Served with your choice of topping:
Apple, cinnamon and walnuts
Banana and honey
Almonds and berry compote

All produce is purchased daily and menu items may vary according to availability on the day.

If you are vegan or have any special dietary requirements, please speak with a member of staff as we will do our best to cater for your diet.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served from 12 – 3pm Monday – Saturday

A la carte Lunch Menu

Homemade beef chilli 
and Spanish rice with toasted focaccia and saffron yoghurt | 16

Creamy Burrata
and wilted spinach on toasted sour dough with pine nuts and roasted vine tomatoes| 13

Mussels Mariniere
in creamy parsley sauce served with paprika seasoned fries and toasted focaccia bread | 15.5

Smoked salmon and scrambled egg
in a toasted sesame bagel, walnuts and fried capers | 12.5

Beer battered haddock and hand-cut chips
homemade tartare sauce and minted peas | 17.5

Peppered 8oz sirloin steak
with herb roasted noisette potatoes, creamed field mushrooms and baby watercress | 29
Garlic butter | 2.5    Blue cheese | 2.5    Peppercorn | 2.5

Homemade double beef burger
in a brioche bun with homemade relish, tomato, gherkins, slaw and paprika fries | 14.5
Bacon | 2.5    Caramelised onions | 2.5     Camembert | 2.5

Homemade fish goujons
with crispy fries, tartar sauce and side salad | 14

Lemon and herb breaded chicken goujons
with paprika fries and a side salad | 13

Honey glazed pork sausages
with leak and spring onion mash, caramelised onion gravy, fine beans and redcurrants | 16.5

Individual beef and ale pie
with creamy parsnip mash and honey roasted baby carrots | 17

Watermelon and candied feta salad
with mint, pistachios, avocado and honey balsamic dressing | 14.5

Sesame and miso aubergine
with caper and almond fine beans, roasted wine tomatoes and cashew basil butter | 21.5

 

Sandwiches

Served cold or toasted on your choice of white or brown bread with crisps and a side salad.

Roast beef, caramelised onion and Sussex charmer cheddar | 13

Camembert and cranberry compote with watercress | 10.5

Smoked salmon, pickled cucumber, and cream cheese | 12

Lighter sandwiches available on request | 9

Baked Potatoes

Fluffy, buttered baked potato, served with homemade coleslaw, side salad and your choice of toppings | 7

Braised beef chilli | 3.5

Baked beans | 2.5

Sussex charmer cheddar  | 2.5

Spring onion and crème fraiche | 2

Desserts

Juniper poached peach and kiwi sorbet
with watermelon puree, blueberry gin jelly, and cucumber mint granita | 7.5

Pistachio and white chocolate cheesecake
with crystalised chocolate and raspberry white chocolate ice cream | 10.5

Matcha green tea panna cotta and mixed berries
baked vanilla madeleines and earl grey caviar | 8

Rich dark chocolate and cherry crouquant
with apple and basil sorbet, kirsch-soaked cherries and coral toile | 9

Classic affogato of vanilla ice cream, Espresso and homemade shortbread | 6.5
Add a shot of Limoncello or Frangelico | 4

A selection of English and French artisan cheeses with biscuits, celery, and homemade chutney
3 cheeses | 9.5           5 cheeses | 12.5

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Comforts grazing board
A selection of some of our kitchen comforts for you to devour. Plenty for two! | 18.5

Marinated mixed olives | 4.5

Blue cheese stuffed portobello mushroom | 6.5

Two garlic tiger prawns with romesco sauce | 7

Garlic and chorizo spring greens with roasted tomatoes | 4.5

Almond roasted asparagus and fine beans | 5.5

Balsamic glazed figs and prosciutto | 6.5

Two whole roasted sardines with basil pesto and fried capers | 7

Wilted garlic spinach and pinenuts  | 5

Fried blanch bait and homemade tartare sauce | 4

Hand cut chunky chips | 4.5

Paprika fries | 4.5

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served Monday – Saturday between 7 – 9pm | excludes December

Starters

Chicken liver and brandy tart
with homemade piccalilli and mustard puree | 9

Lime cured stone bass and rolled vegetable sushi
with chili lemongrass kale and sesame tuile | 9.5

Smoked salmon and dill cream cheese roulade
with lemon cucumber noodles and pomegranate salsa |11

Garlic and lemon sardine fillets 
with red pepper romesco sauce, golden raisin puree and sun blushed tomatoes| 10

Harissa roasted asparagus spears
with herb emulsion, sweet pickled cherry tomatoes, candied feta and lavender milk | 11

 

Mains

Blue cheese and parmesan stuffed portobello mushrooms
with rocket and peanut salad, basil pesto and Iranian herb fritter | 23

Peppered 8oz sirloin steak 
with herb roasted noisette potatoes, creamed field mushrooms and baby watercress | 29
Garlic butter |2.5  Blue cheese | 2.5  Peppercorn | 2.5

Confit chicken thigh
with garlic chorizo spring greens, Spanish rice, steamed razor clams and tarragon butter sauce | 25

Lebanese spiced lamb loin and harissa baby carrots
with apple and rosemary hash brown, saffron yoghurt and rosemary redcurrant jus | 27.5

Fresh fillet of the local catch with shellfish bisk
cauliflower and kale cous cous, sauteed sprouting broccoli and poached tiger prawns |28.5

Sesame and miso glazed aubergine
with caper and almond fine beans, roasted vine tomatoes and cashew basil butter | 21.5

 

Desserts

Juniper poached peach and kiwi sorbet 
with watermelon puree, blueberry gin gelly, and cucumber mint granita | 7.5

Pistachio and white chocolate cheesecake
with crystalised chocolate and raspberry white chocolate ice cream | 10.5

Matcha green tea panna cotta and mixed fresh berries
baked vanilla madeleines and earl grey caviar | 8

Rich dark chocolate and cherry crouquant
with apple and basil sorbet, kirsch-soaked cherries and coral toile | 9

Classic affogato
Vanilla ice cream, Espresso and homemade shortbread | 6.5
Add a shot of Limoncello or Frangelico | 4

A selection of English and French artisan cheeses
with biscuits, celery, and homemade chutney
3 cheeses | 9.5           5 cheeses | 12.5

Selection of homemade sorbets and ice creams
1 scoop | 2
2 scoops | 3
3 scoops | 5

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Served from 12 – 3pm on Sundays
Please note that this is a sample menu and the menu will vary each week.

2 courses | 29.5
3 courses | 35.5

Starters

Potager soup of the season

Chicken ballotine
with beetroot puree, prosciutto crisps, and a lemon and mint broad bean salad

Tuna carpaccio
fresh fennel salad, pickled cucumber, and rocket oil

Braised lamb breast
with saffron yogurt, Romanesco broccoli and watercress

Mushroom tortellini
with fresh blueberries, dill mayonnaise and a lemon butter sauce

Mains

Roast beef & Yorkshire pudding
served with roast potatoes and seasonal vegetables

Roast chicken and stuffing
served with roast potatoes and seasonal vegetables

Honey and five spiced pork cutlet
with parsley mash, apple and rosemary cannelloni beans and red wine jus

Fresh catch of the day
with sautéed new potatoes, smoked tomato chili salsa, samphire, and dill sauce

Deep filled fish pie and tarragon mash
with curly kale, Romanesco broccoli and pine nuts

Wild mushroom and cauliflower risotto
with a watercress and radish salad

Sides

Grain mustard mash potato | 3.5

Seasonal Potager Vegetables | 3.5

Buttered Spinach | 3.5

Skinny Fries | 4

Chunky Chips | 4

Desserts

Triple chocolate brownie
with poached rhubarb, rhubarb gel and pistachio ice cream

Key lime pie
with Italian meringue, candid lemon, and lemon sorbet

Peach posset
with a milk lavender foam, granola, filo, and chocolate shards

Classic Affogato
Vanilla ice cream, espresso, and homemade shortbread

A selection of artisan cheeses
with biscuits, celery, and homemade chutney

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Every Thursday evening!

Please note that this is a sample menu and the menu will vary each week.

Mains

Lamb Cooked Two Ways
Noisette potatoes, truffle carrot puree, black kale and rosemary jus

Pan Fried Fillet of Sea Bass
Crushed new potatoes, wilted spinach and caper sauce

Seared Pave of Courgette
Roasted vine tomatoes, kale, beetroot puree and shallot petals

Desserts

Strawberry Creme Brulee
Homemade shortbread

Vanilla Panna Cotta
Meringue shards and kirsch cherries

Affogato
A shot of espresso poured over ice cream

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Seasonal Cocktails

Rose Spritz | 12.5
Pinkster gin, lime juice, elderflower syrup and prosecco built in a gin bowl and topped up with rose lemonade

Tropical Mai Tai | 12
Havana especial, Disaronno, grenadine, orange juice and pineapple juice shaken over ice

Peach Passion | 11
Kettle one Vodka, Archers, peach puree, lime juice and grenadine shaken over ice and served short

Blackberry Sour | 13
Bulleit bourbon, lemon juice, fresh blackberries, simple syrup, egg white served over ice

Hibiscus Margarita | 12.5
Olmeca Tequila, Cointreau, hibiscus syrup and lime juice shaken over ice

Flat White Martini | 11
Kettle one vodka, Baileys, double espresso and sugar syrup shaken over ice and double strained

Cucumber cooler | 12
Hendricks gin, St Germain, lemon juice fresh cucumber and simple syrup shaken over ice and served in a gin bowl with soda

Watermelon Motjito |12
Bacardi Rum, mint, lime juice, watermelon, and simple syrup in a tall glass with crushed ice and topped with soda

Classic Cocktails

Espresso Martini | 12
Kettle One vodka, Kahlua, espresso and simple syrup

Negroni | 13
Tanqueray London dry, Martini rosso and Campari, garnished fresh grapefruit

Aperol Spritz | 11
Aperol, Prosecco, topped up with soda and garnished with an orange slice

Tom Collins | 11
Tanqueray Gin, lemon juice, sugar syrup topped with soda water

French Martini | 12.5
Chambord liqueur, kettle one vodka and pineapple juice

Mojito | 11.5
Bacardi Rum, fresh mint, lime juice and sugar syrup topped with soda

Cosmopolitan | 12.5
Kettle One vodka, Cointreau, lime juice, cranberry juice and garnished with an orange twist

Dark and Stormy | 13
Kraken Spiced rum, fresh lime juice, sugar syrup, Angostura bitters and Fentimens Ginger Beer; mixed and layered over ice with a lime wedge garnish

Old Fashioned | 13.5
Bulleit Bourbon whiskey, simple syrup, angostura bitters and garnished with a fresh orange

Margarita |12
Olmeca tequila, Cointreau and lime juice served with a salt rim

 

Mocktails

CosNOpolitan | 6.5
Seedlip, cranberry juice, fresh lime juice, and simple syrup; shaken and served in a chilled martini with an orange peel garnish

Rose Spritz 0% | 7
Seedlip, lime juice and elderflower topped with sparkling rose lemonade

Cucumber Gimlet | 7
Cucumber, lime juice, elderflower and simple syrup topped with soda

Shirley Templye 0% | 6
Vintage mocktail of maraschino cherry syrup, fresh lime juice. dash of grenadine and ginger ale. Classic cherry garnish.

Please note that this is a sample menu and the exact menu may vary in price and availability.

Wines by the Glass and Carafe

White

175ml glass | 375ml carafe | 750ml bottle

CHENIN BLANC                                               6.85 | 13.5 | 25
Wide River, Robertson Valley, South Africa

PINOT GRIGIO                                                  6.85 | 14 | 25
Amori, delle Venezie IGT, Italy

VIOGNIER                                                         7.05 | 14.5 | 26
Los Coches Valle Central, Chile

CHARDONNAY                                                7.55 | 15.5 | 28
Freedom Cross, Franschhoek Cellars, South Africa

RIOJA BLANCO                                               8.95 | 18.5 | 34
Bagordi, Spain

SAUVIGNON BLANC                                       10.1 | 21 | 39
Pask, Gimblett Gravels, New Zealand

Red

175ml glass | 375ml carafe | 750ml bottle

MERLOT                                                               7 | 13.5 | 26
Pato Torrente, Central Valley, Chile

CINSAUT CABERNET SAUVIGNON                7.5 | 15 | 28
Freedom Cross, Franschhoek Cellars, South Africa

SHIRAZ                                                               8.2 | 16.25 | 30
Sunnycliff Estate, Victoria, Australia

MALBEC                                                            8.4 | 17.5 | 32
Gougenheim, Mendoza, Argentina

PINOT NOIR                                                      9 | 18.5 | 35

Rosé

175ml glass | 375ml carafe | 750ml bottle

COTES DE PROVENCE                                    9.2 | 18 | 35
Henri Gaillard Rosé,  France

Sparkling

125ml glass | 750 bottle

NV PROSECCO SPUMANTE            6.8 | 35
DOC, Amori, Trento, Italy

NV JOSEPH PERRIER BRUT               11.6 | 66

 

Dessert Wine

Sauternes, Château Doisy Vedrines, Bordeaux, France 37.5cl
Good balance between sweetness and acidity with aromas of pineapple and mango.
100ml | 9
Bottle | 33

NV Muscat, Pfeiffer Rutherglen, Australia 50cl
A rich style with floral and raisin fruits. Good acidity and sweetness. Vegan
100ml | 10.4
Bottle | 43

All of our wines are available in 125ml

 

Wines by the Bottle

Champagne

NV JOSEPH PERRIER BRUT | 66
A nose of almond and pepper with elegant, sweet floral appeal on the palate.

NV POMMERY BRUT | 75
Vivacious and cheerful with citrus aromas and floral with berry notes and a fine bubble.

Sparkling Wine

NV Prosecco Spumante DOC, Amori, Trento, Italy | 35
Crisp, dry and elegant with apple and pear notes. Vegan.

ITA Prosecco Rose, Vento, Italy | 33
A gently strawberry scented Rosé with bags of fruit flavours and aromas, soft and easy drinking with good balance on the finish.

Tinwood Blanc de Blancs, England | 62
Dry with green apple flavours and a fresh clean finish

Rose

PERLE VALENSOLE | 33
Alpes de haute provence, France | Crisp and elegant dry rosé displaying delicious strawberry and raspberry notes with a touch of exotic fruit aromas.  Bright and well-balanced, it offers a round and persistent fresh mouth.

WHISPERING ANGEL COTES DE PROVENCE | 44
Caves d’Esclans, France | Pale salmon in colour, this is delicate and fresh with plenty of crisp strawberry fruit and a long finish

White Wine

CHENIN BLANC | 25
Wide River, Robertson Valley, South Africa Beautifully finished Chenin with lovely ripe attractive fruit and fresh floral nose.

PINOT GRIGIO | 25
Amori, delle Venezie IGT, Italy | Elegant and fresh with a bouquet of tropical citrus fruit. Vegan

VIOGNIER | 26
Los Coches Valle Central, Chile | An intensely floral nose with hints of ripe peach. Full and rounded on the palate ending with a honey like finish.

CHARDONNAY | 28
Freedom Cross, Franschhoek Cellars, South Africa Medium bodied with flavours of melon and oranges. Vegan

GRILLO | 30
Rupe Secca DOC, Sicily, Italy | Dry with citrus & tropical flavours and refreshing acidity. Vegan

RIOJA BLANCO | 34
Bagordi, Spain | This fresh, vibrant wine has intense aromas of ripe fruit, flowers and exotic fruit.

ICARE CHARDONNAY | 37.5
Cotes du Thonge, France | Rich and intense style of Chardonnay. Lots of ripe fruit perfectly balanced by creamy oak. Vegan

PASK, SAUVIGNON BLANC | 39
Gimblett Gravels, Hawke’s Bay, New Zealand An outgoing, aromatic and refreshing wine, packed with gooseberry fruit.

ALBERINO | 40
Aquitania, Spain |  Light-bodied and loved for its high acidity, refreshing citrus flavours, dry taste, and subtle saltiness. Vegan

RUSTENBERG SAUVIGNON BLANC | 39.5
Stellenbosch, South Africa  l  Intrinsic characteristics of tropical fruits, melon and gooseberry, with underlying tones of pineapple and passion fruit.

GAVI DI GAVI | 43
DOCG, Italy | A crisp, zesty wine with plenty of peachy fruit flavours, a very appealing and elegant balance and good acidity.

MACON-VILLAGES | 42
Château du Charnay AOP, Burgundy, France Bouquet of citrus, exotic fruit and white flowers, demonstrating the potential of Chardonnay for finesse. Vegan

SANCERRE | 44
Domaine Daulny, Loire Valley, France | The classic sauvignon blanc with grassy and tropical fruit notes, crisp and fresh finish with good minerality. Vegan

RUSTENBERG CHARDONNAY | 47
South Africa  l  Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake.

CHABLIS DOMAINE DES MANANTS | 55
Jean Marc Brocard, France |  Crisp, firm Chablis with good fruit and plenty of minerality, juicy and elegant. Vegan

COFFELE SOAVE | 47
Classico, Ca’Visco, DOC, Italy | The wine opens up with a rich array of aromas – apple, pear, passion fruit, pink grapefruit, chamomile and mint.

RIOJA BLANCO | 55
Tobelos barrel fermented, Spain | It has a yellow, green colour with an intense nose of clean ripe citrus fruit and toasty oak and smoked notes. Vegetarian

POUILLY FUME | 70
Chateau de Tracy, Loire, France | Classic Burgundy style. Great depth and minerality with balanced long finish with a buttery mouthful. Vegetarian

CHASSAGNE MONTRACHET | 88
“Morgeot” Domaine Bachey-Legros, Burgundy A supple, rich mid palate with freshness and mineral saltiness. The finish is balanced with lemon zest over tones. Vegan

MERSAULT | 125
Les Grands Charrons, Domaine Bachey- Legros, Burgundy | This wine is golden yellow in colour with green tints.  The nose shows fresh apple and pear with nutty aromas. Vegetarian

 

Red Wines

MERLOT | 26
Pato Torrente, Central Valley, Chile | Medium bodied with cherry, ripe red berries and pepper. Vegan

CABERNET SAUVIGNON | 28
Freedom Cross, Franschhoek Cellars, South Africa A smooth fruity Cinsaut with blackberry notes from the Cabernet Sauvignon. Vegan

SHIRAZ | 30
Sunnycliff Estate, Victoria, Australia l  A soft red with spices and peppery fruits. Vegetarian

PINOT NOIR | 35
Guillaume Aurele l Deep morello cherry aromas with hints of violet. A rounded mouthfeel with lots of fruit flavours on the palate. Balanced tannins with a good finish. Vegan

MALBEC | 32
Gouguenheim, Mendoza, Argentina | Blackberries & plums with a light spice, gentle tannins and a deep purple colour. Vegetarian

BEAUJOLAIS FLEURIE | 34
Cave de Fleurie, France l  The wine is supple and well-balanced on entry to the palate, with smooth, melted tannins for an attractive character.

COTES DU RHONE VILLAGES | 37
Plan de Dieu, Frederick Reverdy, France l A medium bodied expression with a nose reminiscent of the surrounding garrigue, with scents of thyme and bay laurel.

SAINT EMILION | 40
Chateau Robin AOC Lussac, France| Rich and elegant, revealing moderate tannins imparting length, balance and a delicious return of fruit on the finish.

CABERNET SAUVIGNON RESERVE | 40
Gouguenheim, Mendoza, Argentina | A soft tannin and long-lasting black cherries, dried figs and anise flavours with spiced notes. Vegetarian

VALPOLICELLA RIPASSO CLASSICO | 44
Superiore, DOC Giuseppe Lonardi, Veneto, Italy | Dry velvety full-bodied red wine with hints of cherries and red fruits on the nose and palate. Vegetarian

RUSTENBERG, JOHN X MERRIMAN | 42
Simonsberg, Stellenbosch, South Africa | A classic blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot.  Plum, dark berry and cigar box flavours.

2012 RIOJA RESERVA | 46
Bagordi, Rioja, Spain | Bold, full bodied Rioja with a nose of punchy red fruit, vanilla, and spice, and a long, complex finish. Organic, Vegan

DOMAINE LABRY | 54
Bourgogne Hautes Cotes de Beaune Burgundy, France| This wine’s hue is characterised by an medium intensity.  The bouquet is replete with aromas so unmistakably Pinot noir.

CHATEAU DE THOLOMIES | 63
La Liviere, Languedoc, France Deep red wine with peppered vanilla, cherries & prune flavours with hints of oak & chocolate. Organic Wine.

CHATEAUNEUF-DU-PAPE | 74
Les Galets de la Berthaude, Rhone, France A classic Châteauneuf with ripe fruit and nice spicy, brambly notes.

LA RESERVE D’ANGUDET MARGAUX | 76
Bordeaux, France | The second wine of Château Angludet has good weight with plummy red fruit character and some structure.

LONARDI AMARONE DELLA VALPOLICELLA | 92
Classico DOC, Italy | Deep concentrated aromas of dark chocolate and spice. Full and well balanced with a rich, warm, silky texture.

CHATEAU L’ENCLOS POMEROL | 115
Bordeaux, France | On the palate it is sweet and fresh with elegant plum and liquorice flavours. It has a silky mid-palate with creamy tannins and a pleasant fresh end note.