Our fine dining experience starts with local breads from our artisan baker ‘The Bread Factory’, served with whipped Netherend Farm butter.

We are inspired by the international influences found in modern British cuisine and use seasonal ingredients from our great suppliers, such as Rhug Estate organic farmers, Mash Purveyors and Murray’s Fresh Fish to create a wide variety of dishes.

Starters

Guinea fowl and ham hock terrine, baby vegetables, mustard emulsion

Crispy pig’s cheeks, radicchio, textures of apple

Coronation chicken, apricot, golden raisin, walnut purée, kaffir dust

Confit duck leg, chicory, fine beans, apricot chutney

Piranha beef, soft boiled quails egg, citrus dressing

Gin cured sea trout, cucumber, compressed fennel, lemon and lime set cream

Portland crab, chicory, cranberry, olive oil tile (£2.50 supplement)

Red gurnard, pepper, fennel, Yukon Gold, bouillabaisse sauce

Mackerel rillettes, horseradish mousse, walnut bloomer

Monkfish cheeks, cured ham, blood orange puree

Mushroom and chestnut tortellini, butternut squash veloute, pumpernickel crumb (v)

Truffle parsnip soup, Beenleigh Blue gouger, walnut crumb (v)

Beetroot salad, goat’s curd, marjoram, Taylor’s Gold pear (v)

Chickpea croquettes, radicchio, hazelnut, Romesco sauce (ve)

Artichokes, soused roots, burnt apple puree (ve)

Mains

Slow braised blade of beef, thyme mashed potato, pickled turnip

Ox cheek carbonnade, Guinness, forest mushrooms, Sarladaise potatoes

Roast Goosnargh chicken, pink firs, baked onions, caramelised chestnuts, tarragon sauce

Loin of Sussex pork, pork shoulder croquette, cumin roast heritage carrot, caraway crumble

Thug Farm loin of venison, brown butter mousseline, sprout tops, blackberry jus (£5.00 supplement)

Lake District rump of lamb, kohlrabi, rosemary mash, wilted greens

Roast cod loin, Jerusalem artichoke, broccoli, smoked fish cream, parsley oil

Scottish salmon fillet, roast heritage beets, celeriac, dill emulsion

Pan fried halibut, salsify, sea vegetables, burnt apple puree (£7.00 supplement)

Sea bass, Parisienne potatoes, sea beets, cauliflower, almond milk tile

Pan fried hake and borlotti bean stew, mussels, Swiss chard

Cornish sea trout, truffle mash potato, forest mushrooms, samphire

Roast pumpkin, capers, sage, pumpkin seed pesto, ricotta and garlic puree (v)

Roast Jerusalem artichoke, crispy skin, feta, garlic labneh and dukkah (v)

Sweet potato risotto, parsnip and beetroot crisp, spinach dust (v)

Braised and charred tender stem broccoli, freaked, smoked almond, lemon (ve)

Glazed Crapaudine beetroot, pear, walnut, roots, parsnip puree (ve)

Desserts

Banana cheesecake, rum and raisin ice cream, toffee caramel sauce

Poached pear in spiced sweet red wine, clotted cream ice cream, hazelnut biscuit

Yoghurt parfait, poached clementine, blood orange sauce

Oat and apple crumble tart, cinnamon ice cream, crème anglaise

Chocolate bread and butter pudding, mint sabayon, vanilla cream

Baileys and coffee bavarois, dark chocolate fudge, buttermilk

Sticky toffee pudding, liquorice ice cream, muscovado caramel, crème fraiche

Chestnut Eton mess

Three British artisan cheese, apple chutney, celery, homemade olive oil crackers (£3.00 supplement)

Five British artisan cheese, apple chutney, celery, homemade olive oil crackers (£5.00 supplement)

We may suggest slight modifications to your chosen menu so you receive the best quality ingredients throughout the season.

All prices are exclusive of VAT