Because we use seasonal ingredients, our menus will change slightly throughout the seasons to reflect the best produce available. Should you wish to add an additional course, please speak to our Event Planner.
- From £57.50 per person including coffee and petit fours
- Add a glass of prosecco on arrival £8.00 per person
- Add ½ bottle house wine and unlimited mineral water £14.50 per person
- OPT FOR 5 COURSE FROM £65.00 PER PERSON, TO INCLUDE CHEF CHOICE AMUSE-BOUCHE AND PRE DESSERT
CHOOSE ONE DISH FROM EACH COURSE FOR THE WHOLE PARTY
Two option choice menu supplement £13.00 per person
Starters
- Sussex mustard Ham hock, crisp pancetta, mushroom herb salad garlic croute
- Confit duck rillette terrine, plum relish, herb brioche, watercress leaf
- Smoked chicken, chicory, pea sprout leaf's, cranberry apple relish (keep skin for crispy garnish)
- Roasted fennel and crab soup, mint crème fraiche
- Ginger, soy cured smoked salmon, daikon, cucumber salad crispy soba noodles
- Pink pepper tuna, red cabbage, coriander, slaw miso mayonnaise
- Beetroot burrata, truffle mushroom pesto, mizuna leaf, balsamic glaze (V)
- Honey glazed Ragstone goat’s cheese, fig and sultana relish, watercress, rocket, leaf, garlic thyme croute (V)
- Artichoke, purple potato tart, crisp kale beetroot glaze (V)
- Baked pumpkin, cumin coconut soup coriander croutes (VE)
- Roasted harissa cauliflower, with warm coriander hummus, dukkha (VE)
- Crisp fried tofu, spiral pickled sesame cucumber, red pepper vinaigrette (VE)
Mains
- Grilled Goosnargh corn-fed chicken, turnip, carrot hash, kohlrabi Parmentier
- Pork medallions, honied winter squash, wilted Swiss chard, light pepper cream
- Confit Herford beef, crisp shallots, garlic Brussel sprouts, carrot, thyme puree, port wine jus
- Roast duck, braised red cabbage, sauteed collards, plum jus
- Soy honey infused pollack, choy sum, white radish, ginger shallot relish, lime dressing
- Chorizo baked cod, garlic fondant potato, purple kale, red pepper coulis
- Baked spiced halibut, parsnip chestnut puree, wilted greens, lemon garlic oil
- Beetroot, oregano risotto, crisp samphire, shaved gruyere cheese (V)
- Aubergine tortellini, spinach, kale, garlic sauteed enoki mushrooms, herb oil (V)
- Kidney bean, stuffed bell peppers, aubergine Parmentier, parsley truffle oil (VE)
- Maple chickpea fritters, yellow beet puree, red onion, garlic compote (VE)
- Broccoli, chickpea, lentil cake, charred corn, pepper salad, sweet chilli dressing (VE)
Puddings
- Grapefruit, thyme cheesecake (VE)
- Sticky orange, date and ginger pudding (VEO)
- Rhubarb and Raison pie (V)
- Apple tart tatin, vanilla bean ice-cream, toffee sauce
- Dark chocolate pave, candied walnuts, xo café coulis (V)
- Nutella, hazelnut, bread and butter pudding, rum custard
- Coffee custard tart, candied banana, amaretto sauce
- Mulled wine poached pear, pistachio mascarpone, lime shortbread
- Lemon polenta cake, cardamon coulis, peanut crunch (VE)
- Three British artisan cheese, seasonal chutney, grapes and homemade crackers
£5.50 supplement - Five British artisan cheese, seasonal chutney, grapes and homemade crackers
£7.50 supplement
We may suggest slight modifications to your chosen menu so you receive the best quality ingredients throughout the season