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Spring lamb and wild garlic broth with aged pecorino


Pan fried scallops with pancetta and new season peas


Seared pigeon breast with tamarind, mango and quinoa

Pressed South Downs pork with black pudding, Madeira and mushrooms

Wild garlic and buffalo ricotta tortellini with local asparagus and morels


Monkfish cheeks with broad beans, chorizo and salted almonds


 Main Courses

Roast black bream with Indian spiced spinach cake and coriander yoghurt


Sea trout, lemon verbena butter, sea kale buds and capers


Slow cooked beef in valpolicella with creamed potatoes, broad beans and carrot thinnings


Guinea fowl breast with fresh peas and bacon, morel cream sauce


Pork chops with local asparagus and crispy cheek, Jersey royals with English truffle butter

Lamb cutlets with Israeli couscous, harissa and land cress



Gooseberry and elderflower fool 

Mango and ginger cake with passion fruit syrup and mascarpone


Chocolate mousse with salt caramel and hazelnut shortbread

Lemon tart