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 mozzarella 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.

Available Monday to Saturday from 12 – 2:30pm

2 courses for £23 or 3 courses for £29

__ STARTERS __

Lemon chicken and sage ballotine with crisp prosciutto ham, carrot puree and fennel

Smoked kipper and parsley pate, melba toast, pickled cucumber and radish salad

Caramelized red onion and beetroot tart tatin with whipped goats cheese, broad beans and a toasted hazelnut and watercress salad – V

__ MAINS__

Classic Moules mariniere served with homemade olive focaccia and paprika seasoned fries

Homemade double beef burger in a brioche bun with tomato relish, gherkins, slaw, and paprika fries

Paprika and honied carrot risotto, lemon thyme crème fraiche, toasted almonds and picked carrot salad – V

Beer-battered haddock and hand-cut chips, homemade tartare sauce, and minted peas.

__ DESSERTS __

Cheese board – A selection of three English and French artisan cheeses with biscuits, celery, and homemade chutney.

Upgrade to five cheeses | Add £3

Classic Affogato – Vanilla ice cream, espresso, and homemade shortbread

Add a shot of Limoncello or Frangelico | Add £4

Raspberry crème Brulé served with pistachio shortbreads and fresh mixed berries

 

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 from 12 – 2:30pm, Monday – Saturday

__ LUNCH MENU __

Honey and mustard glazed gammon steak served with hand cut chips, poached hens egg, pineapple salsa and dressed house salad | 20

Beer-battered haddock and hand-cut chips, homemade tartare sauce, and minted peas | 18

Homemade fish goujons with paprika fries, tartare sauce, and side salad | 14.5

Lemon and herb-breaded chicken goujons with paprika fries and side salad | 13.5

Homemade double beef burger in a brioche bun with tomato relish, gherkins, slaw, and paprika fries | 15

Add-ons: Bacon | 2.5, Caramelised onions | 2.5, Camembert | 2.5

Creamy leek and fish pie, baked tarragon mash, with watercress and radish | 23

Paprika and honied carrot risotto, lemon thyme crème fraiche, toasted almonds and picked carrot salad |19

Smoked salmon and scrambled eggs, toasted sesame bagel, walnuts, and fried capers | 13.5

Peppered 8oz sirloin steak with roasted plum tomatoes, hand-cut chips, and dressed side salad | 33 

Add-ons: Garlic butter | 2.5, Blue cheese | 2.5, Peppercorn sauce | 2.5

Classic Moules mariniere served with homemade olive focaccia and paprika seasoned fries. The smaller portion is served with focaccia only. | 11.5/19.5

 

__ SANDWICHES __

Served on your choice of white or brown bread with a dressed side salad and seasoned chips | 5.5

CHOOSE ANY TWO FILLINGS | 3 each

Sussex Charmer cheddar

Smoked back bacon

English breakfast sausage

Caramelised red onion

Normandy Camembert

Honey roasted ham

Sliced tomatoes

ADDITIONAL PREMIUM FILLINGS | 4.5 each

Sliced roast beef

Homemade fish goujons

Lemon and herb chicken goujons

Smoked Atlantic salmon

CHOOSE YOUR SPREAD

Creamed cheese

Wholegrain mustard mayonnaise

Homemade tartar sauce

Heinz Ketchup

HP brown sauce

Cranberry sauce

 

__ BAKED POTATOES __

Fluffy, buttered baked potato, served with homemade coleslaw and side salad | 8

ADD A CHOICE OF TOPPINGS

Crispy chopped bacon | 3.5

Baked beans | 3

Chive creamed cheese | 2.5

Caramelised red onion | 3

Chilli con carne | 4.5

 

__ SALADS__

fresh salad of mixed leaves, cucumber, tomato, and pickled cornichons and red onion| 7.5

OPTION ONE | 3 each

Prosciutto ham

tasted mixed nuts ( walnut, almond, pistachio)

Mozzarella cheese shredded

Crumbled Sussex Stilton

Fresh orange segments

Diced apple

Asparagus

Tenderstem broccoli

Boiled new potatoes

Marinated olives

OPTION TWO | 6 each

Two poached hens eggs

Pot roast chicken breast

Fillet of local fish

Sliced roast beef

Smoked Atlantic Salmon

DRESSING OPTIONS

Olive oil and Maldon’s sea salt

Sweet balsamic reduction

Honey and mustard dressing

 

__ DESSERTS __

Classic affogato – vanilla ice cream, espresso, and homemade shortbread | 7.5

Add a shot of limoncello or Frangelico | 4 V

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

3 cheeses | 9.5 or 5 cheeses | 12.5 V

Raspberry crème Brule served with pistachio shortbread and fresh berries | 8.5 V

Strawberry panna cotta, milk chocolate mousse, prosecco foam and poached strawberries | 9.5 V

Banana and chocolate mille fuille, banoffee cream and honey comb | 13 V

Pecan and almond chocolate cheesecake with grenadine poached rhubarb and cocoa sorbet | 11 V

 

ICE CREAM 

1 scoop | 1.5

3 scoops | 4

Choose your flavour: Vanilla, chocolate brownie, cinnamon, cocoa sorbet and lemon sorbet

Choose you add ons:

One | 1.5

Two | 2

Four | 3.5

Mixed berry compote, honeycomb pieces, chocolate soil, poached strawberries, shortbread crumble, fresh berries

 

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

VE – vegan or V – vegetarian

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

Whether it’s a side dish for your meal or you want to graze over a few drinks at the bar…

Bread board with homemade olive & rosemary focaccia and brown multiseed loaf, served with spiced salt and butter | 5

Marinated mixed olives | 5 VE, V

Hand-cut triple-cooked chips | 4.5 VE, V

Paprika-seasoned thin-cut fries | 4.5 VE, V

Sauteed tender stem broccoli served with toasted almonds | 6 VE, V

Soft poached hens eggs served with cured prosciutto ham | 6 V

Three lemon and herb breaded chicken goujons with sweet chilli sauce | 7.5

Creamy Parmesan baked dauphinois potato| 6 V

Deep-fried whitebait and homemade tartare sauce | 5

Sautéed asparagus spears served with fried capers and watercress I 7.5

Or, choose a selection of 4 to build your grazing board | 18.50

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

Served Monday – Saturday between 6:30pm – 9pm | excludes December

__ STARTERS __

Herb roasted lamb breast served with shaved asparagus, minted pea puree and a red wine reduction | 14.5

Caramelized red onion and beetroot tart tatin served with whipped goats cheese, crushed hazelnuts and a broad bean and watercress salad | 10

Smoked kipper and parsley pate served with melba toast and a pickled cucumber and radish salad | 10

Chicken and sage ballotine served with crispy prosciutto, carrot puree and shredded fennel | 11

 

__ MAINS __

Catch of the day served with pancetta and potato terrine, sprouting broccoli, shaved fennel and a creamy parsley sauce | 29.5

Classic Moules mariniere served with homemade olive focaccia and paprika seasoned fries. The small portion is served with focaccia and not fries | 11.5 or 19.5

Creamy leek and fish pie served with baked tarragon mash and a watercress and radish salad |  23

Sauteed chicken supreme served with dauphinois potatoes, buttered kale, creamed field mushrooms and a red wine mushroom sauce I 24

Peppered 8oz sirloin steak with plum tomatoes, hand-cut chips, and a dressed side salad | 33

Add: Garlic butter | 2.5 Blue cheese | 2.5 Peppercorn | 2.5

Slow cooked fillet of beef served with sautéed asparagus spears, confit potato fondant, redcurrants and a red wine jus | 35

Honey and mustard glazed gammon steak served with hand cut chips, poached hens egg, pineapple salsa and dressed house salad | 21

Paprika and honeyed carrot risotto served with lemon thyme crème fraiche, toasted almonds and a pickled carrot salad | 19 V

 

__ DESSERT __

Classic affogato – vanilla ice cream, espresso, and homemade shortbread | 7.5

Add a shot of limoncello or Frangelico | 4 V

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

3 cheeses | 9.5 or 5 cheeses | 12.5 V

Banana and chocolate Mille fuille served with banoffee cream and honeycomb |13

Raspberry crème Brulé served with pistachio shortbread and fresh berries| 8.5 V

Strawberry panacotta served with milk chocolate mousse, Prosecco foam and poached strawberries I 9.5 V

Pecan and almond chocolate cheesecake served with poached strawberries and cocoa sorbet |11 V

 

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

VE – vegan, V – vegetarian

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.

Classic Cocktails

Cosmopolitan | 12.5
Ketel one vodka, Cointreau, lime and cranberry juice hard shaken and served in a chilled coupe

Old Fashioned | 13.5
Bulleit Bourbon, brown sugar and angostura bitters stirred over ice and served in a chilled rocks glass (Upgrade to Woodford reserve for £4.50)

French Martini | 12.5
Chambord raspberry liquor, Ketel one vodka and pineapple juice hard shaken and served in a chilled coupe with maraschino cherries

Margarita | 12
Olmeca tequila, Cointreau and lime juice hard shaken and served in a chilled rocks glass with a salt rim

Espresso Martini | 12
Ketel one vodka, Tia Maria and a fresh shot of espresso hard shaken and served in a chilled coupe (upgrade to Grey Goose for £1.5)

Dark and Stormy | 13
Kraken spiced rum, lime juice, syrup and angostura bitters topped with ginger beer served in a highball glass

 

Contemporary Cocktails

Mango Colada | 13
Havanna 3yr rum, pineapple juice, lime juice, mango puree and coconut cream hard shaken and served in a highball

Between the Sheets | 13.5
Cointreau, Havanna 3yr rum, Hennessey cognac and lime juice hard shaken and served in a chilled coupe

Elder-fashioned | 12
Silent pool rare citrus gin, st Germain elderflower liquor and angostura bitters stirred over ice and served in a chilled rocks glass

Cherry and rose mule | 12.5
Ketel one vodka, maraschino cherry liquor, lime juice and simple syrup hard shaken and topped with rose lemonade and maraschino cherries

Crouchers Collins | 12
Silent pool gin, limoncello and sugar syrup stirred in ice and topped with elderflower tonic

Flirtini | 13.5
Ketel one vodka, Cointreau and pineapple juice hard shaken and served in a chilled coupe topped with champagne

Beverley Hills Iced Tea | 14.5
Silent pool gin, ketel one vodka, Cointreau, lime juice and simple syrup hard shaken and served in a highball topped with champagne

Raspberry Mojito | 12
Chambord, havanna 3yr rum, lime juice, simple syrup and muddled mint leaves served over crushed ice in a highball

Cucumber Gimlet | 11.5
Silent pool gin, ST germain elderflower liquor, simple syrup and muddled cucumber hard shaken and served in a chilled rocks glass topped with soda

Pineapple express | 13.5
Havanna 3yr rum, biorette peach liquor, lychee puree and pineapple juice hard shaken and served in a highball topped with grenadine

 

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

Shirley Templye 0% | 6
A vintage mocktail made with ginger ale, fresh lime juice, cherry syrup and grenadine with a 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 | 250ml | 750ml bottle

CHENIN BLANC   6.85 | 9.80 | 25
Wide River, Robertson Valley, South Africa

PINOT GRIGIO  7.10 | 10.15 | 26.50
Amori, delle Venezie IGT, Italy

VIOGNIER  7.30 | 10.40 | 27
Los Coches Valle Central, Chile

CHARDONNAY  7.90 | 10.70 | 29.50
Freedom Cross, Franschhoek Cellars, South Africa

SOAV CLASSICO DOC  7.80 | 11.15 | 29
Zen, Italy

SAUVIGNON BLANC  10.10 | 14.40 | 39
Pask, Gimblett Gravels, New Zealand

Red

175ml glass | 250ml | 750ml bottle

MERLOT  7 | 10 | 26
Pato Torrente, Central Valley, Chile

CINSAUT CABERNET SAUVIGNON  7.50 | 10.70 | 28
Freedom Cross, Franschhoek Cellars, South Africa

SHIRAZ  8.20 | 11.70 | 30
Sunnycliff Estate, Victoria, Australia

MALBEC  8.40 | 12 | 32
Gougenheim, Mendoza, Argentina

PINOT NOIR  9 | 12.85 | 35

Rosé

175ml glass | 250ml | 750ml bottle

PERLE VALENSOLE                                            9.20 | 13.15| 38
Alpes de haute Provence France

ULTIMATE PROVENCE                                      13 | 15 | 45

Provence, France

Sparkling

125ml glass | 750 bottle

NV PROSECCO SPUMANTE  7.50 |  38
DOC, Amori, Trento, Italy

NV JOSEPH PERRIER BRUT  12.50 | 75

 

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 | 10.7
Bottle | 45

All of our wines are available in 125ml

 

Wines by the Bottle

Champagne

NV JOSEPH PERRIER BRUT | 75
A nose of almond and pepper with elegant, sweet floral appeal on the palate.

NV POMMERY BRUT | 85
Vivacious and cheerful with citrus aromas and floral with berry notes and a fine bubble.

Sparkling Wine

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

ITA PROSECCO ROSE | 35
Vento, Italy | A gently strawberry scented Rose with bags of fruit flavours and aromas, soft and easy drinking with good balance on the finish.

TINWOOD BLANC DE BLANC | 62
England |Dry with green apple flavours and a fresh clean finish

Rose

PERLE VALENSOLE | 38
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.

ULTIMATE PROVENCE | 45
Provence, France | Salmon pink in colour dry rose, with wonderful strawberry and gooseberry notes, with a long and delicate 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 | 26.50
Amori, delle Venezie IGT, Italy | Elegant and fresh with a bouquet of tropical citrus fruit. Vegan

VIOGNIER | 27
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 | 29.5
Freedom Cross, Franschhoek Cellars, South Africa Medium bodied with flavours of melon and oranges. Vegan

GRILLO | 32
Rupe Secca DOC, Sicily, Italy | Dry with citrus & tropical flavours and refreshing acidity. Vegan

VERDEJO SAUVIGNON BLANC | 35
El Abuelo Verdejo Sauvignon Blanc DO Almansa. Fresh crisp wine with intense citrus, lime and tropical notes with a persistent finish.

ICARE CHARDONNAY | 40
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 | 42
Stellenbosch, South Africa  l  Intrinsic characteristics of tropical fruits, melon and gooseberry, with underlying tones of pineapple and passion fruit.

GAVI DI GAVI | 46
DOCG, Italy | A crisp, zesty wine with plenty of peachy fruit flavours, a very appealing and elegant balance and good acidity.

MACON-VILLAGES | 44
Château du Charnay AOP, Burgundy, France Bouquet of citrus, exotic fruit and white flowers, demonstrating the potential of Chardonnay for finesse. Vegan

SANCERRE | 53
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 | 48
South Africa  l  Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake.

CHABLIS DOMAINE DES MANANTS | 57
Jean Marc Brocard, France |  Crisp, firm Chablis with good fruit and plenty of minerality, juicy and elegant. Vegan

COFFELE SOAVE | 51
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 | 56.5
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 | 95
“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 | 135
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
Three vineyards, Australia. A fusion of aromas with mulberrt, lifted pepper spice and raspberry. Delicious ripe blackberries, plums and a hint of spice.

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 | 36
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 | 42
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 | 42
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 | 45
Gouguenheim, Mendoza, Argentina | A soft tannin and long-lasting black cherries, dried figs and anise flavours with spiced notes. Vegetarian

VALPOLICELLA RIPASSO CLASSICO | 50
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 | 46
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 | 49
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 | 65
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 | 65
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 | 98
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 | 125
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.