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Heirloom tomatoes with gorgonzola dolce, land cress and Trequanda olive oil


Ox tongue salad with fresh peas, radishes, aged pecorino and salsa verde


Rare duck salad with choi sum, bean shoots and crispy lotus root


Citrus cured mackerel with sushi rice roll, pickled ginger and soy dressing

Beef carpaccio with wild rocket, aged balsamic vinegar and Trequanda olive oil

Roast quail with Moroccan spiced red rice and spinach cream

Sourdough panzanella with Selsey crab



 Main Courses

Pan-fried sea bass with golden samphire, bacon and spiced cockles


Spice crusted hake with raw shaved vegetables and tamarind broth

Barbary duck breast with chervil potatoes, roasted squash and duck scratchings


Best end of lamb cutlet with shoulder and potato cake and Marsala sauce


Maple glazed pork with Chinese cabbage and pad Thai noodles

Short rib of beef  with soubise, sauté potatoes, part-dried local tomatoes and baby leaves



Crème brûlée

Raspberry and frangipane tart 


Marsala baked peaches with mascarpone and amaretti biscuits


Bitter chocolate and caramel torte

Panna cotta with cherries

Eton mess