Eat, drink and relax

Served from 7:00am-10am (Monday to Friday),
8:00am-10am (Saturday and Sunday)

Full English breakfast
Two free range eggs, bacon, pork sausage, tomato, mushrooms, black pudding, hash brown and baked beans

Eggs Benedict
Ham and poached eggs on a toasted muffin with Hollandaise sauce

Eggs Florentine
Spinach and poached eggs on a toasted muffin with Hollandaise sauce

Eggs Royale
Smoked salmon and poached eggs on a toasted muffin with Hollandaise sauce

French toast
French toast with fruit salad and maple syrup

Smoked salmon and scrambled eggs

Porridge

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.

Served on 25th December 2020 for 2 sittings at either at 12pm or 3pm – £102.50pp

Bread

Homemade Bread
Sliced homemade walnut and raisin wholemeal bread, sun-blushed tomato and olive bread with spiced salts and butter

To Start

Pan Seared Scallops
Parsnip puree, crispy pancetta and baby leeks with a truffle jus

Pressed Ham Hock Terrine
Baby carrot and turnips with Parmesan crisps and a curry emulsion

Seared Courgette
Braised salsify, a poached hens egg and hollandaise sauce

Main Course

Roast Turkey
Chestnut and cranberry stuffing, roast potatoes and seasonal vegetables

Beef Wellington
Celeriac dauphinoise potato with a truffle carrot puree, kale and a red wine jus

Pancetta Wrapped Fillet of Monkfish
Lemon and tarragon stuffing, borlotti beans and tenderstem broccoli with a red wine jus

Confit Butternut Fondant
Apple and fennel cous cous, curried cauliflower, parsnip crisps and flaked almonds

Dessert

Steamed Christmas Pudding
Warm brandy sauce, pomegranates seeds and a chestnut mousse

Popcorn Panna Cotta
Passionfruit coulis, meringue and white chocolate ganache

Spiced Wine Poached Pear
Lemon curd, chortbread crumble and pistachio ice cream

To Follow

A Selection of 5 Artisan Cheeses
Celery, chutney, grapes and biscuits

To Finish

Your choice of Tea or Coffee
Served with warm mince pies and white chocolate and coconut truffles

Served on 31st December 2020 | 55pp
Includes a glass of Champagne

To Start

Salmon, Pine Nut & Spinach Filo Parcel
With a lemon, caper and radish salad

Olive and Barley Stuffed Vine Leaves
Tomato and chili jam, with honey yoghurt

Pressed Ham Hock Terrine
Poached quails egg, spiced carrot puree and red currant gel

Wild Mushroom and Chestnut Tortellini
Truffled squash veloute and toasted seeds

To Follow

Duck Breast
Orange and black bean salsa, cherry jus, tenderstem broccoli and pomme puree

Seared Fillet of Monkfish
Pancetta pomme anna, fennel, samphire and a tarragon butter sauce

Fillet of Sussex Beef
Potato rosti, wild mushroom gratin, kale, onion petals and red wine jus

Loin of Venison
Parmentier potatoes, roast baby vegetables and caramelised onion puree

Roast Romano Peppers
Couscous, basil and lentils with candied feta and pickled vegetable salad

To Finish

Warm Chocolate Fondant
Red currant gel and vanilla ice cream

Poached Pear and Frangipane Tart
Creme anglaise, white chocolate soil, chocolate Cointreau

Popcorn Pana Cotta
Salted caramel, poached apples and citrus meringue

A Selection of 5 Artisan Cheeses
Celery, chutney, grapes and biscuits

Served on 1st January 2021

Chef’s Soup of the Season
Spiced carrot soup with coriander cream and homemade bread and spiced salts | 6.5

Crushed Avocado on Toasted Soda Bread
With chilli flakes, roasted vine tomatoes and a poached hens egg | 9

Oak Smoked Salmon Bagel
With scrambled egg | 9.5

American Style Pancakes
With smoked back bacon and maple syrup | 8.5
With winterberry compote and powdered sugar | 8

French Toast
Fresh fruit salad, winterberry compote and powdered sugar | 8

Homemade Steak and Ale Pie
Grain mustard mash and seasonal Potager vegetables | 17

Homemade Fish Pie
With a parmesan and herb crumb and kale and almond roasted tenderstem broccoli | 16

Roast Sirloin of Beef
With all the trimmings | 18

Roast Belly of Pork
With all the trimmings | 16.5

Something to finish?

Warm Chocolate Bread and Butter Pudding
Creme Anglaise, toasted nuts and poached apple | 7.5

Selection of 5 Artisan Cheeses
Celery, chutney and biscuits | 12.5

Served on our Christmas Party nights

Starters

Soup
Spiced carrot soup with coconut milk

Confit Duck Croquette
Spiced plum chutney and kale crisp

Roast Butternut Fondant
Whipped goats cheese and rocket pesto

Mains

Roast Turkey Breast and Leg
Chestnut and cranberry stuffing, roast potatoes, pigs in blankets with seasonal vegetables

Roast Sirloin of Sussex Beef
Yorkshire pudding, roast potatoes and seasonal vegetables

Whole Pan Fried Plaice
Wilted spinach, crushed potatoes, sun-blushed tomato and caper vinaigrette

Roasted Pumpkin and Squash Risotto
With watercress and toasted seeds

Desserts

Steamed Christmas Pudding
Brandy sauce and toasted almonds

Warm Triple Chocolate Brownie
Orange meringue and vanilla ice cream

Passion Fruit Creme Brulee
Homemade lemon shortbread

Artisan Cheese Board
Selection of 3 cheese, grapes, celery, homemade chutney and biscuits

Served from 12 – 4pm on Sundays

Starters

Soup
Chef’s soup of the season | 6.5

Marinated Mackerel
Seasonal leaves, tomato & basil chutney | 7

Chicken Liver Parfait
Red onion chutney and toasted brioche | 7.5

Fresh Carb Arancini
Pan fried king prawns, red pepper salsa and aubergine puree | 8

Mains

Roast Sirloin of Beef
Yorkshire pudding, roast potatoes & seasonal vegetables | 17.5

Roast Chicken
Served with sage and onion stuffing, roast potatoes and seasonal vegetables | 15

Pan Fried Fish of the Season
Pak choi and peas served in a coriander, chili and ginger broth | 16.5

Roast Pumpkin risotto
Dressed rocket and toasted pumpkin seeds | 14.5

Sides

Buttered New Potatoes | 3.5

Seasonal Potager Vegetables | 3.5

Buttered Spinach | 3.5

Skinny Fries | 4

Chunky Chips | 4

Desserts

Strawberry Creme Brulee
Homemade Shortbread | 6.5

Crouchers Mess
Meringue shards, summer berries and fresh cream

Chocolate Bread & Butter Pudding
Served with custard | 8

Artisan Cheese Board
Grapes, celery, homemade chutney and biscuits
Selection of 3 cheeses | 9
Selection of 5 cheeses | 12.5

Selection of sorbets and ice creams
2 scoops | 4
3 scoops | 5.5

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 6 – 9pm on Monday – Saturday.
Our Locals Night menu is also available on Tuesdays between 5 – 9pm and our Sunday Lunch menu on Sundays from 11am – 4pm.

Starters

Soup
Chef’s soup of the season | 6.5

Butternut Squash Fondant
Whipped goats cheese and rocket pesto | 7.5

Pressed Rabbit & Coriander Terrine
Chestnut mousse and roasted baby carrots | 8

Gressingham Duck Croquette
Spiced plum chutney and kale crisps | 8.5

Pan Seared Scallops
Black pudding crumble and braised shallot with a red wine jus | 11.5

Mains

8oz Sirloin Steak
Plum tomatoes, and hand cut chips | 23.5
Sauces – Peppercorn, Blue Cheese or Garlic Butter | 1.5

Roast Turkey Breast & Leg
Bacon and cranberry stuffing, herb roasted new potatoes and tenderstem broccoli | 19

Confit Duck Leg
Braised red cabbage, celeriac gratin & blackberry jus | 18.5

Roast Beetroot & Goats Cheese Risotto
Dressed rocket and crushed walnuts | 16

Local Catch
Grilled local fresh fish, seasonal Potager vegetables and pearl barley in a seafood and tomato broth | 16.5

Stewed Bean Cassoulet
Roasted aubergine with a cashew and herb crust and a radish and pea salad | 15

Sides

Buttered New Potatoes | 3.5

Seasonal Potager Vegetables | 3.5

Buttered Spinach | 3.5

Skinny Fries | 4

Chunky Chips | 4

Mash Potato | 4

Desserts

Passionfruit Creme Brulee
Homemade Shortbread | 6.5

Steamed Christmas Pudding
Brandy sauce, toasted almonds and redcurrants | 7

Red Wine Poached Pear
Glazed apricots, caramelised white chocolate and blackberry ice cream | 8.5

Triple Chocolate Brownie
Clementine creme fraiche and creme anglaise | 7

Affogato
Espresso, shortbread finger & vanilla ice cream | 5.5
Add a shot of Limoncello or Frangelico | 3.5 extra

Artisan Cheese Board
Grapes, celery, homemade chutney and biscuits
Selection of 3 cheeses | 9
Selection of 5 cheeses | 12.5

Selection of sorbets and ice creams
2 scoops | 4
3 scoops | 5.5

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.

Available Monday – Saturday from 12 – 2pm

Mains

8oz Sirloin Steak
Plum tomatoes & hand cut chips | 23.5
Sauces – Peppercorn, Blue Cheese or Garlic Butter | 1.5

Steak & Ale Pie
Grain mustard mash & seasonal Potager vegetables | 16.5

Homemade Fish Pie
With a parmesan herb crumb, and kale & almond roasted tenderstem broccoli | 16

Stewed Bean Cassoulet
Roasted aubergine, cashew and herb crust and radish and pea salad | 15

Beer Battered Fillet of Haddock
Hand cut chips, peas and homemade tartare sauce | 14.5

Warm Salad of Roasted Vegetables
Red onion, butternut squash and beetroot with grilled halloumi and buckwheat | 13.5

Lighter Bites

Whole Baked Camembert, Cranberry Chutney & French Bread to share | 13.5

Sandwiches served on your choice of white or brown bread with lightly salted crisps and a side salad:

Roast Beef, Rocket & Wholegrain Mustard Sandwich | 11

Roast Turkey, Redcurrant Jelly and Bacon & Cranberry Stuffing Sandwich | 8.5

Brie, Walnut & Cranberry Sandwich | 7.5

Breaded Fish Goujon, Homemade Tartar Sauce & Baby Gem Lettuce Sandwich | 8.5

Desserts

Red Wine Poached Pear
Glazed apricots, caramelised white chocolate and blackberry ice cream | 7.5

Passionfruit Creme Brulee
Homemade shortbread | 6.5

Steamed Christmas Pudding
Brandy sauce, toasted almonds and redcurrants | 7

Artisan Cheese Platter
Grapes, celery, homemade chutney and biscuits
Selection of 3 | 9
Selection of 5 | 12.5

Selection of Sorbets and Ice Creams
2 scoops | 4
3 scoops | 5.5

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 Fridays – Saturdays from 12 – 2:30pm

2 courses | 19.5
3 courses | 23.5

Starters

Chef’s soup of the season

Pressed rabbit & coriander terrine, chestnut mousse & roasted baby carrots

Butternut squash fondant, whipped goats cheese & rocket pesto

Mains

Steak and ale pie, grain mustard mash and seasonal Potager vegetables

Local catch – fresh grilled local fish, seasonal Potager vegetables and pearl barley in a seafood and tomato broth

Stewed bean cassoulet, roasted aubergine with a cashew and herb crust and a radish and pea salad

Desserts

Passionfruit creme brulee and homemade shortbread

Triple chocolate brownie, clementine creme fraiche and creme anglaise

Classic affogato – espresso coffee, shortbread finger and vanilla 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.

Available every Tuesday from 5 – 9pm for just £19.50pp

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.

Signature Cocktails

Summer in Fall
Bicardi Blanco rum, Campari, fresh grapefruit juice, lime juice and simple syrup | 9.5

The Ruby
Whitley Neil Blood Orange gin, Campari, fresh blood orange juice, lemon juice and simple syrup, served with a shot of Prosecco | 9.95

Blackberry Mule
Kettle One vodka, ginger beer, lime juice, simple syrup, mint, Chambord | 9.95

Bourbon Orchard
Bulleit Bourbon, Mortimers cider and cinnamon syrup, garnished with a cinnamon stick and a slice of apple | 9

Red Lady
Bulleit Rye, Maraschino cherry liqueur and Angostura bitters garnished with a sprig of mint | 9.5

Classic Cocktails

Espresso Martini
Kettle One vodka, Kahlua, espresso and demerara sugar | 9

Sloe Gin Negroni
Locally distilled Jarrold’s sloe gin, Martini Rosso, Campari and simple syrup, garnished with a slice of orange | 9

Dark’n’Stormy
Kraken spiced rum, ginger beer, lime juice, Angostura bitters and simple syrup | 8.5

Old Fashioned
Bulleit Bourbon, Angostura bitters and sugar syrup | 9

Tinwood Royale
Tinwood local English sparkling wine topped with Chambord | 12.5

Southside
Tanqueray gin, lime juice and mint | 8.5

Wines by the Glass and Carafe

White

2019 Chenin Blanc, Wide River, Robertson Valley, SA
175ml | 5.20
250ml | 7.4
Carafe | 14.7
Bottle | 22

2018 Pinot Grigio, Amori, delle Venezie IGT, Italy
175ml | 5.4
250ml | 7.7
Carafe | 15.4
Bottle | 23

2019 Chardonnay, Freedom Cross, Franschoek Cellars, Western Cape, SA
175ml | 5.4
250ml | 7.7
Carafe | 15.4
Bottle | 23

2019 Viognier, Las Coches, Central Valley, Chile
175ml | 6
250ml | 8
Carafe | 16
Bottle | 23

2018 Sauvignon Blanc, Marlborough, Perfect Cut, New Zealand
175ml | 6.3
250ml | 9
Carafe | 18
Bottle | 26

Red

2018 Merlot, Pato torrente, Central Valley, Chile
175ml | 5
250ml | 6.7
Carafe | 13.4
Bottle | 20

2018 Cinsaut Cabernet Sauvignon, Freedom Cross, Franschoek Cellars, SA
175ml | 5.5
250ml | 7.4
Carafe | 14.8
Bottle | 22

2018 Pinot Noir, Lautarul, Cramele Recas, Banat, Romania
175ml | 5.75
250ml | 7.6
Carafe | 15.2
Bottle | 23

2017 Shiraz, Sunnycliff Estate, Victoria, Australia
175ml | 6
250ml | 7.7
Carafe | 15.4
Bottle | 24

2018 Malbec, Gougenheim, Mendoza, Argentina
175ml | 6.1
250ml | 8.7
Carafe | 17.4
Bottle | 25

2018 Primitivo Appassimento, Carlomagno IGT, Puglia Italy
175ml | 6.3
250ml | 9
Carafe | 18
Bottle | 26

Rosé

2018 Cotes de Provence, Racine, Bruno Lafon, France
175ml | 6.75
250ml | 9.7
Carafe | 19.4
Bottle | 29

Sparkling

NV Prosecco Spumante DOC, Amori, trento, Italy
125ml | 6
Bottle | 28

Tinwood Blanc de Blanc, England
125ml | 9.25
Bottle | 47

NV Joseph Perrier Brut
125ml | 10
Bottle | 52

Dessert Wine

2016 Sauternes, Chateau Daisy Vedrines, Bordeaux, France
100ml | 8
Bottle | 29

NV Muscat, Pfeiffer Rutherglen, Australia
100ml | 9.5
Bottle | 38

All of our wines are available in 125ml

Wines by the Bottle

Champagne

 NV Joseph Perrier Brut | 52

NV Pommery Brut Royal | 60

Daron De Beaupre, Rose, Eperny, France | 49

Sparkling Wine

NV Prosecco Spumante DOC, Amori, Trento, Italy | 28

NV Sparkling Rosé, Abbazia Cuvée Prestige Brut, Veneto Italy | 28

Tinwood Blanc de Blanc, England | 28

White Wines

2019 Chenin Blanc, Wide River, Robertson Valley, South Africa | 22

2018 Pinot Grigio, Amori, delle Venezie IGT, Italy | 23

2019 Chardonnay, Freedom Cross, Franschhoek Cellars, Western Cape, South Africa | 23

2019 Viognier, Los Coches, Central Valley, Chile | 23

2018 Grillo, Rupe Secca DOC, Sicily, Italy | 25

2018 Perfect Cut, Sauvignon Blanc Marlborough, New Zealand | 26

2016 Chardonnay, Château Saint Roch, Limoux, Languedoc, France | 27

2018 Lanzerac, Chardonnay, Jonkershoek Valley Stellenbosch, South Africa l  27

2018 Albarino ‘Bernon’ Aquitania, Rias Baixas, Spain | 30

2017 Circumstances, Sauvignon Blanc, Waterkloof, Stellenbosch, South Africa | 30

2017 Mâcon-Villages, Château du Charnay AOP, Burgundy, France | 30

2017 Petit Chablis, Domaine des Malandes, Burgundy, France | 32

2018 Sancerre, Domaine Daulny, Loire Valley, France | 32

2018 Chassagne Montrachet 1er Cru “Morgeot”, Domaine Bachey-Legros, Burgundy | 72

Red Wines

2018 Merlot, Pato Torrente, Central Valley, Chile | 20

2018 Cinsaut Cabernet Sauvignon, Freedom Cross, Franschhoek Cellars, South Africa | 22

2018 Pinot Noir, Lautarul, Cramele Recas, Banat, Romania | 23

2017 Shiraz, Sunnycliff Estate, Victoria, Australia l 24

2018 Nero d’Avola, Rupe Secca DOC, Sicily, Italy | 24

2018 Malbec, Gouguenheim, Mendoza, Argentina | 25

2014 Bordeaux Rouge, Château Mathiot, France | 25.5

2018 Primitivio Appassimento, Carlomagno IGT, Puglia, Italy | 26

2017 Rosso Di Montepulciano, Barbanera, Duca Di Saragnano, Italy | 26.5

2016 Vacqueyras, Domaine Grandy, Rhône Valley, France | 32

2018 Saint Émilion, Château Robin, AOC Lussac, Bordeaux, France | 33

2015 Cabernet Sauvignon Reserve, Gouguenheim, Mendoza, Argentina | 34

2016 Valpolicella Ripasso Classico Superiore DOC, Giuseppe Lonardi, Veneto, Italy | 34

2005 Rioja Reserva, Bagordi – Rioja, Spain | 35

2016 Rustenberg, John X Merriman, Simonsberg, Stellenbosch, South Africa | 35

2017 Chocolate Block, Boekenhourskloof, Franschhoek, South Africa | 37

2015 Minervois, La Liviere, Domaine De Tholomies, Languedoc, France | 55