| Starters |
| |
SEARED SCOTTISH SALMON
Pan Fried Potato
Gnocchi, Broad Beans, Chicken Velouté |
| |
BASIL
INFUSED YELLOW FIN TUNA
Pickled Baby Vegetables, Basil Mayonnaise
|
| |
TIAN
OF CRAYFISH AND CORNISH CRAB
Avocado, Roast Red Pepper, Asparagus Cappuccino
|
| |
| |
| Main Courses |
| |
BRAISED SHOULDER OF KENTISH LAMB
Lamb
Sweetbreads, Pea Purée, Rosemary Jus |
| |
BAVETTE
OF SUSSEX BREED BEEF
Stuffed Cabbage, Roast Baby Onions, Madeira Jus
|
| |
SEARED
SWORDFISH LOIN
Fennel Purée, Black Olives, Tomato Fondue
|
| |
| |
| Desserts |
| |
BLUEBERRY MADELINE
Blueberry Ripple
Ice-Cream, Florentine Tuille |
| |
DARK CHOCOLATE SOUFFLÉ
Tahini Ice-Cream,
Dark Chocolate Sauce |
| |
'CHEESE PLATE'
A Selection of British
and French Cheeses Biscuits and Chutney
(Supplement £2.50) |
| |
| |
2
Courses £16.50
To include a glass of wine of our recommendation with each
course
£7.95 supplement
3 Courses £17.50
To include a glass
of dessert wine of our recommendation
£2.95 supplement |
| |
| |
To the best
of our knowledge, no genetically modified Ingredients
are used in our cooking.
A discretionary service charge of 12.5% will be added to your bill.
All indicated
prices are inclusive of 17.5% VAT.
Prices
are subject to change. |
