Saturday Dinner Menu


Sample Menu For Autumn

Two Courses £29.50pp – Three Courses – £37pp


Shetland mussels, fennel, chipotle & coriander broth, crusty bread

Kentish cheese croquettes, pea salsa, pea puree (v)

Ham Hock & wholegrain mustard Terrine, piccalilli, parsnip puree

Roast south coast dab, seaweed butter, capers and watercress

Pan fried duck egg, black pudding, bacon and pea puree, almonds (n)

Gin cured salmon, smoked fishcake, kohlrabi & apple remoulade

Quail breast, confit leg, cous cous, pomegranate & feta



CHAR-GRILLED STEAK 8oz Sirloin From Gunne Butchers, Bexhill

CHAR-GRILLED STEAK 8oz Rib-eye From Gunne Butchers, Bexhill

Slow-cooked beef cheek, broad bean, pea & turnip, pea puree, broccoli & bacon

Pan-fried sea bream, ratatouille vegetables, aubergine puree, black olive tapenade

Fennel risotto, roasted salsify, fennel and beetroot, goats curd and pistachios (v)(n)

Duck breast, puy lentils, chorizo, sweetcorn, Pak Choi

Roasted Romney Marsh lamb rump, carrot, feta & kale, black pudding, cobnut pesto (n)

Cod, cauliflower, broccoli & almonds, curried clam & mussel broth, parsley & seaweed (n)


SIDES – £4.20

Sweet potato fries, harissa mayo, Triple-cooked hand-cut chunky chips, Charred courgettes and blue cheese, Runner beans and garlic, Buttered kale, Sautéed new potatoes, garlic and thyme



Poached pear and Mixed seed Bakewell tart, rhubarb ice cream (n)

Summer berry Eton mess, lemon curd, strawberry ice cream

Chocolate delice, espresso affogato, biscotti (n)

Gin & tonic cheesecake, lime sorbet, fresh raspberries

Coffee pannacotta, caramelised bananas, butterscotch ice cream


Selection of four British cheeses, chutney, bread and crackers 

Black Bomber (v) – Black waxed, smooth & creamy, extra mature cheddar from Snowdonia

Tunworth – Camembert style from Hampshire

Ashmore (v) – A hand-made, unpasteurised cheese from The Cheese-makers of Canterbury

Kelly’s of Canterbury (v) – A mature hard goat’ cheese

Bath Blue – A creamy organic blue cheese, stilton style, Lewes pasteurized

Flower Marie (v) – Sheep’s milk Brie-style from unpasteurised

Ellies dairy (v) – A fresh goats cheese covered with mint pasterurised

Oxford Blue (v) – Creamy pasteurised blue

Stinking Bishop – Rind-washed soft unpasteurised cheese from Charles Martell in Gloucestershire

Chaucers Camembert (v) – Pasteurised cow’s milk from Canterbury


VAT charged at 20%, Dishes may contain nuts. Groups of 8 or more will have a 10% optional service charge added to the final bill.