
Eat, drink and relax. Our restaurant rewards food and wine lovers with a unique warm and friendly environment to enjoy time with partners, friends or family. Our restaurant is one of the few restaurants in Chichester in which you can indulge in rural British cuisine. Utilising the gardens, the Potager Restaurant uses fresh, home-grown produce creating a true ‘farm-to-fork’, or as well like to call it ‘Potager-to-plate’, ethos. Our Chefs and trained front of house staff will treat you with fantastic service, friendly smiles and great food.
Service Times:
We’re open all day for you to enjoy a relaxing drink in our bar or in our grounds, but food is served in the below times.
Please note that our kitchen is not open during our Happy Hour times.
Monday – Thursday
Lunch | 12-3pm Dinner | 7-9pm
Friday
Lunch | 12-3pm Happy Hour | 5-7pm Dinner | 7-9pm
Saturday
Lunch | 12-3pm Happy Hour | 5-7pm Dinner | 7-9pm
Sunday
Lunch | 12-4pm Small Plates | 4-8pm
Afternoon Tea
From 1st April – 30th September – Pre-bookings only
Monday – Saturday | 12-3pm

What the Potager Restaurant offers
- Characterful, contemporary oak-beamed restaurant with views over open countryside
- Award winning Cuisine, 2 AA Rosettes for food excellence
- Local ingredients and seasonal dishes
- Open to the public for dinner and Sunday brunch
- Private dining for up to 22 guests in the conservatory and garden room
- Ability for functions and parties for up to 110 guests
- A la carte menu for lunch and dinner
- Sunday Lunch menu; choose a traditional Sunday roast, or opt for something a little more adventurous
- 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
Locals Night
Every Thursday evening – 2 courses just £19.50pp or 3 courses just £24.50pp! Both include a drink from our local’s night selection
Menus
Breakfast
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.
Lunch Menu
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 – Friday
Lunch
Beer battered haddock and hand cut chips
with homemade tartare sauce and minted peas | 16
Peppered 8oz sirloin steak
with hand cut chunky chips and sautéed Potager vegetables | 25
Garlic butter | 1.5 Blue cheese sauce | 1.5 Peppercorn sauce | 1.5
Potager vegetable curry
with cardamom rice, crème fraiche and sweet coconut crackers | 15.5
Herb breaded chicken burger
in a brioche bun with heritage tomatoes and gherkins, crispy fries and a caper and cornichon salad | 18
Smoked salmon and scrambled eggs
in a toasted sesame bagel with capers and walnuts | 12.5
Sliced prosciutto and garlic spinach
on toasted sour dough with soft poached eggs and sun blushed tomatoes | 14.5
Creamy burrata
with a heritage tomato and rocket salad, toasted sour dough and balsamic reduction | 17.5
Sandwiches
Chicken breast, caramelised red onion and rocket pesto | 13
Served either cold or toasted on your choice of white or brown bread with crisps and side salad
Roasted red pepper, heritage tomato and mozzarella | 12
Served either cold or toasted on your choice of white or brown bread with crisps and side salad
Crispy fish goujon and homemade tartare sauce with baby gem lettuce | 12.5
Served either cold or toasted on your choice of white or brown bread with crisps and side salad
Desserts
Warm triple chocolate brownie
with espresso ice cream and toasted almonds | 6.5
Classic affogato
Espresso, homemade vanilla ice cream and homemade shortbread | 5.5
Selection of English and French artisan cheeses
with homemade chutney, celery, grapes, and cheese biscuits
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.
Lunch Set Menu
Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.
Served Monday – Friday between 12-3pm
2 courses | 21
3 courses | 24
Starters
Chef’s soup of the season
Fried chickpea and sesame falafel with lemon basil cashew butter, olive tapenade and pickled beetroot
Smoked kipper pate with horseradish and chive cream, peas, fresh radish and toasted sour dough
Mains
Fried vegetable and vermicelli spring roll with roasted baby carrots, almonds, roast pepper puree and a spring onion yuzu salsa
Salmon and sweet chili fish cakes with quinoa and a cranberry citrus sauce vierge
Breaded chicken burger with heritage tomatoes and capers, crispy fries and a sun-blushed tomato salad, served in a brioche bun
Desserts
Whipped lemon panna cotta and pomegranate granita with blackberry curd and granola
Classic affogato of Espresso coffee, homemade vanilla ice cream and cinnamon shortbread
Poached peach and frangipane tart with candied pecans and caramel 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.
Kitchen Comforts
Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.
Soft boiled quails eggs
with cumin spiced salt | 3.5
Sweet, salted crispy kale | 2
Marinated pickles and mixed olives | 3.5
Puffed pork crackling
with apple sauce | 2.5
Tempura battered courgette chips | 3.5
Comforts grazing board
A selection of some of our kitchen comforts for you to devour. Enough to share | 12
Potager bread board
Homemade tomato and herb focaccia, mixed currant and cumin wholemeal and sour dough bread served with spiced salts | 6
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.
Dinner Menu
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.
Starters
Chef’s soup of the season
please ask our team for the flavour | 6.5
Fried chickpea and sesame falafel
with lemon basil cashew butter, olive tapenade and pickled beetroot | 7.5
Smoked kipper pate
with horseradish and chive cream, peas, fresh radish and toasted sour dough | 8
Crab and haddock tian
with mango and chili salsa, candied lemon and marinated vegetable salad | 10.5
Spiced lamb kofta
with garlic and dill tzatziki, cucumber, coconut and almond crisps and mint oil | 9.5
Mains
Salmon and sweet chili fish cakes
with quinoa and a cranberry citrus sauce vierge | 19.5
Peppered 8oz sirloin steak
with hand cut chunky chips and sautéed potager vegetables | 25
Garlic butter | 1.5 Blue cheese sauce | 1.5 Peppercorn sauce | 1.5
Fresh local catch
with garlic and herb crushed Jersey royal potatoes, asparagus, oyster mayonnaise and a tarragon butter sauce | 20.5
Lemon and herb chicken supreme
sautéed sprouting broccoli, dauphinoise potatoes and an oregano butter sauce | 19
Slow cooked pork belly
with braised red cabbage, duchess potatoes, fennel and a rich red wine jus | 18.5
Fried vegetable and vermicelli spring roll
with roasted baby carrots, almonds, roast pepper puree and a spring onion yuzu salsa | 17
Sides
Lightly battered tempura courgettes | 4
Seasonal Potager vegetables | 4
Hand cut chunky chips | 4
Skinny fries | 3
Desserts
Warm chocolate fondant
with vanilla crème fraiche, brandy snaps and raspberry sorbet | 8.5
Whipped lemon panna cotta and pomegranate granita
with blackberry curd and granola | 7.5
Poached peach and frangipane tart
with candied pecans and caramel ice cream | 7.5
Affogato
Espresso, shortbread finger & vanilla ice cream | 6
Add a shot of Limoncello or Frangelico | 4 extra
A selection of English and French cheeses
Grapes, celery, homemade chutney and biscuits
Selection of 3 cheeses | 9.5
Selection of 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.
Sunday Lunch Sample Menu
Served from 12 – 4pm on Sundays
Starters
Soup
Chef’s soup of the season | 6.5
Chicken wing stuffed with spiced tomato rice
with spring greens and broccoli | 7.5
Hoisin duck croquette
marinated root vegetables and plum compote | 8
Whole sardine roasted in garlic & paprika
Crushed avocado, garlic croute and chilli oil | 8.5
Mains
Roast sirloin of beef
Yorkshire pudding, roast potatoes & seasonal vegetables | 17.5
Roast pork
with apple sauce, roast potatoes & seasonal vegetables | 16
Crouchers nut roast
Roast potatoes & seasonal vegetables | 14
Pan fried local catch
With garlic and chorizo spring greens, Spanish style rice and a light tarragon butter sauce | 16.5
Creamy blue cheese, walnut & pear risotto
With endive and mixed radish salad | 15
Sides
Grain mustard mash potato | 3.5
Seasonal Potager Vegetables | 3.5
Buttered Spinach | 3.5
Skinny Fries | 4
Chunky Chips | 4
Desserts
Smooth banana creme brulee
Homemade cinnamon shortbread | 6.5
Triple chocolate brownie
Creme anglaise and candied pecans | 7
Gin & blueberry parfait
With tonic jelly, compressed cucumber and mint sorbet | 8
Artisan Cheese Board
Grapes, celery, homemade chutney and biscuits
Selection of 3 cheeses | 9
Selection of 5 cheeses | 12.5
Classic affogato
Espresso coffee, shortbread and vanilla ice cream | 5.5
Add a shot of Limoncello or Frangelico | 3.5 extra
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.
Locals Night Menu
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.
Cocktail Menu
Seasonal Cocktails
Gin Basil Smash
Hendricks gin, lemon juice, simple syrup and fresh basil muddled together and served over ice | 9
Orchard Martini
Tanqueray gin, apple juice and lemon juice finished with a dash of Chambord raspberry liqueur | 9.95
Raspberry Mojito
Bacardi white rum, raspberry puree, lime juice and fresh mint topped with soda | 9
Blackberry Smash
Kettle One vodka, blackberries, lime juice and simple syrup | 9
Rose Spritz
Brilliant pink gin, lime juice, elderflower syrup and prosecco topped with rose lemonade | 9.5
Hibiscus Mai Thai
A mix of Havana especial & 7yr rum, homemade hibiscus syrup, pineapple juice, blood orange juice and lime juice | 9.95
Cucumber Cooler
Hendricks gin, lime juice, St Germain elderflower liqueur, sugar syrup and soda water | 9
It’s Sour Thyme
Bulleit Bourbon, lemon juice, homemade thyme syrup and egg white served over ice with a dash of Angostura Bitters | 9.95
Classic Cocktails
Espresso Martini
Kettle One vodka, Kahlua, espresso and demerara sugar | 9
Negroni Blanco
Tanqueray London dry gin, dry Martini and Cinzano garnished with fresh grapefruit | 9.5
Aperol Spritz
Aperol, Prosecco, topped up with soda and garnished with an orange slice | 8.5
Tom Collins
Tanqueray gin, lemon juice and sugar syrup topped with soda | 9
Kir Royale
Chambord raspberry liqueur topped with Joseph Perrier Champagne | 12.5
Mojito
Bacardi rum, fresh mint, lime juice and sugar syrup topped with soda | 9
Cosmopolitan
Kettle One vodka, Cointreau, lime juice and cranberry juice garnished with an orange twist | 9
Dark and Stormy
Kraken spiced rum, lime juice, sugar syrup, angostura bitters and Fentiman’s ginger beer | 9
Peach Bellini
Amori Prosecco, creme de peche and peach puree | 8.5
Old Fashioned
Bulleit Bourbon whisky, demerara sugar, angostura bitters | 9
Brandy Alexander
Hennessy V.S, creme de cacao and fresh double cream served over ice | 9.5
Wine List
Wines by the Glass and Carafe
White
Chenin Blanc, Wide River, Robertson Valley, South Africa
175ml | 5.2
250ml | 7.6
Carafe | 15.2
Bottle | 22
Pinot Grigio, Amori, delle Venezie IGT, Italy
175ml | 5.6
250ml | 7.9
Carafe | 15.8
Bottle | 23.5
Chardonnay, Freedom Cross, Franschhoek Cellars, Western Cape, South Africa
175ml | 6.1
250ml | 8.2
Carafe | 16.4
Bottle | 24.5
Sauvignon Blanc, Pask, Gimblett Gravels, Hawke’s Bay, New Zealand
175ml | 7.9
250ml | 11.5
Carafe | 23
Bottle | 32
Bagordi, Rioja Blanco, Spain
175ml | 6.8
250ml | 10.3
Carafe | 21
Bottle | 29
Los Coches Valle Central, Viognier, Chile
175ml | 5.6
250ml | 7.9
Carafe | 15.8
Bottle | 23.5
Red
Merlot, Pato Torrente, Central Valley, Chile
175ml | 5.4
250ml | 7.6
Carafe | 15.2
Bottle | 22
Cinsaut Cabernet Sauvignon, Freedom Cross, Franschhoek Cellars, South Africa
175ml | 5.5
250ml | 7.8
Carafe | 15.6
Bottle | 23
Shiraz, Sunnycliff Estate, Victoria, Australia
175ml | 6.3
250ml | 8.6
Carafe | 17.2
Bottle | 25.5
Malbec, Gougenheim, Mendoza, Argentina
175ml | 6.8
250ml | 9.6
Carafe | 19.2
Bottle | 27
Pask Instinct Vine Velvet Pinot Noir, Marlborough, New Zealand
175ml | 8
250ml | 11.5
Carafe | 23
Bottle | 30
Rosé
Henri Gaillard Rosé, Côtes de Provence, France
175ml | 7.2
250ml | 10.2
Carafe | 20.4
Bottle | 30
Sparkling
NV Prosecco Spumante DOC, Amori, Trento, Italy
Crisp, dry and elegant with apple and pear notes. Vegan
125ml | 6.5
Bottle | 29
NV Joseph Perrier Brut
A nose of almond and pepper with elegant, sweet floral appeal on the palate.
125ml | 11
Bottle | 59.5
Dessert Wine
Sauternes, Château Doisy Vedrines, Bordeaux, France 37.5cl
Good balance between sweetness and acidity with aromas of pineapple and mango.
100ml | 8.2
Bottle | 30
NV Muscat, Pfeiffer Rutherglen, Australia 50cl
A rich style with floral and raisin fruits. Good acidity and sweetness. Vegan
100ml | 9.8
Bottle | 39
All of our wines are available in 125ml
Wines by the Bottle
Champagne
NV Joseph Perrier Brut| 59.5
A nose of almond and pepper with elegant, sweet floral appeal on the palate.
NV Pommery Brut Royal | 64
Vivacious and cheerful with citrus aromas and floral with berry notes and a fine bubble.
Sparkling Wine
NV Prosecco Spumante DOC, Amori, Trento, Italy | 29
Crisp, dry and elegant with apple and pear notes. Vegan.
Tinwood Blanc de Blanc, England | 47
Dry with green apple flavours and a fresh clean finish
Tinwood Rose, England | 49
A gorgeous salmon colour with red forest fruit flavours and a smooth and easy finish.
Rose
Henri Gaillard Rosé, Côtes de Provence, France | 30
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 Côtes de Provence Rosé, Caves d’Esclans, France | 37
Pale salmon in colour, this is delicate and fresh with plenty of crisp strawberry fruit and a long finish
White Wine
Chenin Blanc, Wide River, Robertson Valley, South Africa | 22
Beautifully finished Chenin with lovely ripe attractive fruit and fresh floral nose.
Pinot Grigio, Amori, delle Venezie IGT, Italy | 23.5
Elegant and fresh with a bouquet of tropical and citrus fruit. Vegan
Los Coches Valle Central, Viognier, Chile l 23.5
An intensely floral nose with hints of ripe peach. Full and rounded on the palate ending with a long honey like finish.
Chardonnay, Freedom Cross, Franschhoek Cellars, Western Cape, South Africa | 24.5
Medium bodied with flavours of melon and oranges. Vegan
Grillo, Rupe Secca DOC, Sicily, Italy | 25.5
Dry with citrus & tropical flavours and refreshing acidity. Vegan
Pask, Sauvignon Blanc, Gimblett Gravels, Hawke’s Bay, New Zealand l 32
An outgoing, aromatic and refreshing wine, packed with gooseberry fruit.
Bagordi, Rioja Blanco, Spain l 28
This fresh, vibrant wine has intense aromas of ripe fruit, flowers and exotic fruit.
Icare Chardonnay, Cotes du Thonge, France | 29
Rich and intense style of Chardonnay. Lots of ripe fruit perfectly balanced by creamy oak. Vegan
Albarino ‘Bernon’ Aquitania, Rias Baixas, Spain | 31
Light-bodied and loved for its high acidity, refreshing citrus flavours, dry taste, and subtle saltiness. Vegan
Mâcon-Villages, Château du Charnay AOP, Burgundy, France | 31
Bouquet of citrus, exotic fruit and white flowers, demonstrating the potential of Chardonnay for finesse. Vegan
Gavi del Commune di Gavi DOCG, Manfredi, Italy l 33
This is a crisp, zesty wine with plenty of peachy fruit flavours, a very appealing and elegant balance and good acidity.
Rustenberg Stellenbosch Sauvignon Blanc, South Africa l 31
Intrinsic characteristics of tropical fruits, melon and gooseberry, with underlying tones of pineapple and passion fruit.
Chablis Domaine des Manants, Jean Marc Brocard, France | 37
Crisp, firm Chablis with good fruit and plenty of minerality, juicy and elegant. Vegan
Sancerre, Domaine Daulny, Loire Valley, France | 34
The classic sauvignon blanc with grassy and tropical fruit notes, crisp and fresh finish with good minerality. Vegan
Rustenberg Flagship Chardonnay, South Africa l 37
Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake.
Coffele Soave, Classico, Ca’Visco, DOC, Italy l 42
The wine opens up with a rich array of aromas – apple, pear, passion fruit, pink grapefruit, chamomile and mint.
Tobelos Barrel Fermented Rioja Blanco, Spain| 45
It has a yellow, green colour with an intense nose of clean ripe citrus fruit and toasty oak and smoked notes. Vegetarian
Chateau de Tracy, Pouilly Fumé, Loire, France | 60
Classic Burgundy style. Great depth and minerality with balanced long finish with a buttery mouthful. Vegetarian
Chassagne Montrachet 1er Cru “Morgeot”, Domaine Bachey-Legros, Burgundy | 74
A supple, rich mid palate with freshness and mineral saltiness. The finish is balanced with lemon zest over tones. Vegan
Meursault, Les Grands Charrons, Domaine Bachey- Legros, Burgundy | 115
This wine is golden yellow in colour with green tints. The nose shows fresh apple and pear with nutty aromas. Vegetarian
Red Wines
Merlot, Pato Torrente, Central Valley, Chile | 22
Medium bodied with cherry, ripe red berries and pepper. Vegan
Cinsaut Cabernet Sauvignon, Freedom Cross, Franschhoek Cellars, South Africa | 22.5
A smooth fruity Cinsaut with blackberry notes from the Cabernet Sauvignon. Vegan
Shiraz, Sunnycliff Estate, Victoria, Australia l 24.5
A soft red with spices and peppery fruits. Vegetarian
Malbec, Gouguenheim, Mendoza, Argentina | 26.5
Blackberries & plums with a light spice, gentle tannins and a deep purple colour. Vegetarian
Château Grand Lys, Bordeaux Supérieur l 26.5
A classic rich and well balanced Bordeaux Superior with aromas of fresh fruit combined with a hint of vanilla.
Pask Instinct Vine Velvet Pinot Noir, Marlborough, New Zealand l 32
A vibrant palate of cherry, plum and red berry fruits combined with subtle oak notes. Vegan
Beaujolais Village AOC Rouge, Cave de Fleurie, France l 28
The wine is supple and well-balanced on entry to the palate, with smooth, melted tannins for an attractive character.
Côtes du Rhone Villages, Plan de Dieu, Frederick Reverdy, France l 33
A medium bodied expression with a nose reminiscent of the surrounding garrigue, with scents of thyme and bay laurel.
Château Robin Aoc Lussac Saint Emilion, France | 34
Rich and elegant, revealing moderate tannins imparting length, balance and a delicious return of fruit on the finish.
Cabernet Sauvignon Reserve, Gouguenheim, Mendoza, Argentina | 36
A soft tannin and long-lasting black cherries, dried figs and anise flavours with spiced notes. Vegetarian
Valpolicella Ripasso Classico Superiore DOC, Giuseppe Lonardi, Veneto, Italy | 36
A dry velvety full-bodied red wine with hints of cherries and red fruits on the nose and palate. Vegetarian
2012 Rioja Reserva, Bagordi – Rioja, Spain | 37
Bold, full bodied Rioja with a nose of punchy red fruit, vanilla, and spice, and a long, complex finish. Organic, Vegan
Rustenberg, John X Merriman, Simonsberg, Stellenbosch, South Africa | 37
A classic blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Plum, dark berry and cigar box flavours.
2019 Bourgogne Hautes- Cotes de Beaune, Domaine Labry, Burgundy, France| 49
This wine’s hue is characterised by an meduim intensity. The bouquet is replete with aromas so unmistakably Pinot noir.
2016 Minervois, La Liviere, Domaine De Tholomies, Languedoc, France | 58
A deep red wine with peppered vanilla, cherries & prune flavours with hints of oak & chocolate. Organic Wine.
Châteauneuf- du- Pape Les Galets de la Berthaude, Rhone, France | 65
A classic Châteauneuf with ripe fruit and nice spicy, brambly notes.
2016 La Reserve D’Angludet Margaux, Bordeaux, France | 68
The second wine of Château Angludet has good weight with plummy red fruit character and some structure.
Lonardi Amarone della Valpolicella Classico DOC, Italy | 85
Deep concentrated aromas of dark chocolate and spice. Full and well balanced with a rich, warm, silky texture.
2016 Château L’Enclos Pomerol, Bordeaux, France | 105
A classic Châteauneuf with ripe fruit and nice spicy, brambly notes.
“Great food and service! Christine on reception was particularly helpful and made me feel very welcome to the Hotel. The evening restaurant menu was eclectic and absolutely delicious. I have tried a small sample of the selection, each time beautifully prepared and tasty! The hotel owners have spent a great deal of care and attention to the whole area and seem to be expanding to encompass new ventures, highly recommended!”
Pete, Oxford