House Speciality Menu

We use only the best ingredients available to produce an imaginative and individual style of cuisine, sourcing primarily local English ingredients. This method retains all the qualities of classical cuisine, whilst complementing it with a modern approach to preparation and presentation of each dish. Philippe Alvarez and his team are on hand to ensure that whatever the occasion your individual requirements are met. Our dedicated team of Sommeliers are also at hand to guide you through our extensive award winning wine list. Should you wish for any variation on any dishes contained within the menu or would prefer any item not shown, we would be delighted to accommodate you, subject to the availability of produce.

Have an enjoyable meal

£49.50 per person, fully inclusive of service charge and VAT at 17.5%

For resident guests on inclusive terms a supplement of £13.00 per person will apply

Jeremy Davies
Executive Chef

Philippe Alvarez 
Restaurant Manager

Starters

Classic Pea and Ham Soup with Mint Scented Crème Fraiche

Cromer Crab Tian                      Cured Tomato Petals, Mango Carpaccio and Shellfish Sauce

Tian of Smoked Haddock and Potato with Avocado, Tomato and Chilli Oil

 

Seared Foie Gras with Creamed Celeriac and Vanilla-Shallot Dressing

A Tasting of Pork                         Pressing of Ham Hock, Confit of Pork Belly, Black Pudding Ravioli with Apple Puree, English Mustard Dressing and Cider Reduction

Baked Kidderton Ash
Walnut and Chicory Salad

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Complimentary Ashdown Park Sorbet

House Speciality

Dover Sole Cooked either Grilled or Meunière and Filleted at Your Table, With New Potatoes and Panache of Green Vegetables (Supplement of £8.00)

Fillet of Brill with Squid Ink Pasta, Poached Shellfish wobbled in a Chablis Cream Sauce

Semolina Crusted Salmon with a Saffron and Lime Cous Cous with a Pak Choi and Salmon Egg Butter

Chateaubriand for Two, Carved at Your Table, Pont Neuf Potatoes, Grilled Mushrooms, Tempura Onions and Béarnaise Sauce (Supplement of £6.00 per person)

Canon of Lamb with Spetzle and a Pithivier of Osso Bucko served with a Madeira Sauce

Fillet of Prime Scottish Beef with an Oxtail Won Ton, Sage Dauphinoise and Mushroom Foam with a Butter Bean and Red Wine Sauce (Supplement of £6.00 per person)

 

Saffron Risotto with both Roast and Puréed Fennel, Slow Roast Tomatoes and Parmesan

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Vegetable accompaniment is included with Main Courses, however, a separate selection may be ordered if preferred

Desserts

Carpaccio of Pineapple with Raspberry Sorbet and Lime Syrup

Peanut Butter Parfait with Caramel Icecream and Chocolate Sauce

Light Vanilla Cheesecake with a Cherry Dressing

Chocolate Mousse with a Refreshing Orange Compote

Warm Bread and Butter Pudding with Rice Pudding   "A Duo of Classics"

Selection of Fine British Cheese from the Trolley

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Coffee and Petit Fours               £4.25

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Guests are respectfully requested to refrain from smoking in the restaurant, and in consideration of fellow diners, we request that mobile phones are switched off whilst in the Anderida Restaurant. We are happy to offer a telephone message service – please see Reception