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.
Our Executive Chef, Andrew Wilson, is happy to accommodate any dietary requirements on request and our Restaurant Manager, 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 on hand to guide you through our extensive award winning wine list.
Should you wish for any variation on any dishes contained within the menu, we would be delighted to accommodate you, subject to the availability of produce.
Starters
Sweetcorn Velouté (V)
Shallot Ravioli, Salted Popcorn and Parsnip
£8.00
Quail Terrine“ Forrestiere”
Truffle Potato and Scotch Egg
£9.25
Smoked Haddock Fish Pie
Scallop, Prawn Toast and Pea Purée
£10.00
Salad of Local Goat's Cheese (V)
Apples & Pears, Praline and Pain d’épices
£8.25
Black Treacle Cured Salmon
Peanut Dressing, Passion Fruit, Spring Roll and Soft Shell Crab
£9.25
Poached Breast of Pigeon
Garlic Jelly, Artichoke Purée and Gnocchi
£9.50
Slow Cooked Ham Knuckle
Crackling, Fig Preserve, Pickled Onion Foam and Poppy Seed Brioche
£8.95
Main Courses
Gressingham Duck
Served with Seared Squid, Oriental Fillet Dumplings and Ginger
£26.50
Roasted Rump of Lamb
Pastilla of Shoulder, Sweet Tomato Risotto and Pesto
£26.00
Whole Dover Sole, Filleted at your Table
Cooked either Grilled or Meunière with New Potatoes and Buttered Greens
£29.00
Chateaubriand for Two, Carved at Your Table
Thick Cut Chips, Thyme Roasted Vine Tomatoes,
Grilled Field Mushrooms, Tempura Onion Rings and Sauce Béarnaise
£30.00 per person
Poached Loin of Halibut
Aubergine Purée, Smoked Bacon Tortellini and Diable Jus
£27.50
28 Day Beef Fillet from Lamberhurst
Cottage Pie, Cheddar Croquettes and Red Wine Garlic Purée
£27.50
Seabass “Lasagne”
Olive Tapenade, Crab Beignet and Savoy Cabbage
£25.00
Open Ravioli of Pickled Baby Vegetables (V)
Shitake Mushrooms, Poached Duck Egg and Artichoke Purée
£19.50
Truffle Gnocchi (V)
Roasted Pumpkin 'En Croute' and Blue Cheese Dressing
£19.50
Side Dishes £3.95
Creamed Spinach
Winter Root Vegetables
Green Beans and Shallots
Sauté Garlic Wild Mushrooms
Desserts
JaffaCake
Hot Chocolate Fondant, Orange Ice Cream and Orange Sherbet
£10.00
“Trifle”
Raspberry Mousse, Fruit and Nut Biscotti
£9.00
Apple Babas
Apple Sorbet, Vanilla Crème Caramel
£9.00
Brown Sugar Parfait
Banana Rice Pudding, Exotic Foam and Honey Comb
£9.00
Selection of Local Sussex Cheeses
Accompanied by Home Made Walnut and Raisin Loaf,
Ashdown Park Quince Jelly, Celery and Grapes
£9.00
Coffee and Petit Fours
£4.75