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Starters 


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



Desserts 


Tiramisu


Gooseberry and elderflower fool 


Mango and ginger cake with passion fruit syrup and mascarpone

 

Chocolate mousse with salt caramel and hazelnut shortbread


Lemon tart