Sunday Lunch


SUNDAY LUNCH MENU

Sample Menu For Spring 2017

TWO COURSE £19.50 / Three COURSES £25

STARTERS

Necci Farm pigeon, cauliflower cream, goats cheese, red cabbage & almonds (n)

Oxford Blue cheese cream, pear, beetroot & pecans (v,n)

Charred Church Farm asparagus, black pudding, poached duck egg, Prosciutto

Steamed mussels, chorizo, Kentish cider and cream broth, home-made bread

Blow-torched mackerel, Niçoise salad

MAINS

Sussex Roast beef – Loin of Pork – Romney Marsh Lamb  

Roast potatoes, seasonal vegetables & cauliflower cheese.

Confit duck leg, wild garlic leaf, diced root vegetables, haricot beans and bacon

Basil potato gnocchi, Jerusalem artichoke, salsify, olives and capers, tips of broccoli, mint ricotta (v)

Beer-battered cod and hand-cut chunky chips, sea herbs, peas and leeks

Guinea fowl caesar salad, anchovies and bacon

Pan-fried sea bass, steamed clams, wilted spinach, tomato and cardamom jam, fennel and butter sauce

SIDES – £3.95

French beans and Pecorino/ Thyme & wild garlic sautéed new potatoes/ Sweet potato fries, harissa mayo/ Triple-cooked hand-cut chunky chips/ Champ mash/ 3 Yorkshire puddings/ Buttered mixed greens

DESSERTS

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.