Because we use seasonal ingredients, our menus will change slightly throughout the seasons to reflect the best produce available.
- From £55.00 per person including coffee and petit fours
- Add 4 canapes per person to a pre-dinner reception £17.00 per person
- Add a glass of prosecco on arrival £7.50 per person
- Add ½ bottle house wine and unlimited mineral water £14.50 per person
- A CHOICE OF ONE DISH FROM EACH COURSE IS REQUIRED FOR THE WHOLE PARTY
- Choice menu supplement £13.00 per person
Starters
- Sussex ham hock, warm mango and tomato salad, parsley garlic dressing, ciabatta croute
- Confit curried Goosnargh chicken terrine, cucumber mint salad, sultana apple relish
- Salt marsh lamb, coriander and shallot fritters, tabbouleh, spiced yogurt dressing
- Roasted tomato and crab soup, caper oil
- Peppered tuna and pineapple carpaccio, bok choi, sesame salad, soy dressing
- Potted herb shrimp, shredded baby gem, crisp garlic flatbread
- Laverstock burrata, tomatoes, shallots, black olive dust, basil pesto (V)
- Honey-glazed Ragstone goat’s cheese, grilled figs, rocket, balsamic glaze (V)
- Asparagus and mushroom tart, shaved feta, toasted pine nuts, truffle herb dressing (V)
- Saffron grilled vegetables, olive tapenade, crisp rocket, tomato vinaigrette (VE)
- Roasted, broccoli steak, green bean, spring onion, potato salad pomegranate dressing (VE)
- Baba ganoush, bruschetta flatbreads, pickled vegetables, herb salad, lemon dressing (VE)
Mains
- Salt marsh lamb cannon, thyme, potato dauphinoise, leek, pea fricassee, Marsala jus
- Roast corn-fed Goosnargh chicken, spring onion parmesan mash, grilled asparagus, harissa jus
- Aberdeen Angus beef fillet, sauteed rainbow chard, saffron Parmentier potatoes, mustard bearnaise
£7.00 supplement - Roast duck, braised plum, red cabbage, garlic green beans, port glaze
- Honeyed salmon, stir fried Asian greens, seaweed dust, soy, lime butter sauce
- Breaded plaice, baked scallop potatoes, wilted black cabbage, garlic hollandaise
- Chorizo monkfish, creamed polenta, shredded mangetout, spiced tomato coulis
- Fillet of sea bream, grilled asparagus, minted potato puree, lemon butter sauce
- Wild mushroom, artichoke, fennel risotto, shaved pecorino (V)
- Penne pasta, roasted broccoli, cauliflower, candied edamame beans, stilton cheese sauce (V)
- Puy lentil, semi-dried tomatoes, Kalamata olives, crisp rocket, pine nut, basil oil (VE)
- Black bean stuffed portobello mushrooms, beetroot gel, turmeric, shallot quinoa (VE)
- Coriander, ginger, spiced potato cakes, lemon cardamom rice pilaf, coconut yogurt (VE)
Puddings
- Passionfruit and peach cheesecake (VEO)
- Plum and almond tart, marmalade ice cream (V)
- Pineapple carpaccio, toffee ice-cream (VEO)
- Raspberry Swiss roll, minted mascarpone (V)
- Chocolate pistachio tart, Griotte cherry compote (V)
- Goat’s curd parfait, blueberry gel, basil shortbread (V)
- Dorset strawberry and elderflower Fraisier (V)
- Lime and coriander creme brulee (V)
- Citrus polenta cake, triple sec yogurt (VE)
- Three British artisan cheeses, seasonal chutney, grapes and homemade crackers
£5.50 supplement - Five British artisan cheeses, 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