Starters

Confit duck croquettes with truffle oil

Crispy quinoa, dates hummus, pomegranate and pickled vegetables (VE)

Confit Sussex pork belly rillette, caramelised apple puree and kale brioche

Chorizo scotch egg, parsley risotto, herb oil

English burrata, walnut, heritage tomato and basil (V)

Trio of Salmon, Avocado, radish and sour dough croute

Main Course

Kentish rump of Lamb, Aubergine and garlic puree, confit lamb belly croquette, garlic roasted baby carrots, mint jus.

Pan seared fillet of Seabass, braised fennel, burnt leeks, pomme puree and clams and seaweed butter

English beef wellington, caramelised shallots puree, baby vegetables, fondant potato and red wine jus.

Fillet of hake, sauteed green beans and peas, confit baby potato and tiger prawn bisque

Leek pithivier, braised kale and coconut velouté (VE)

Aubergine parmigiana, braised shallots, spinach and truffle oil (V)

Passion fruit cheese cake, mango and coconut tuile

Glazed Lemon tart, yoghurt and honey sorbet and raspberry macaroon

Blackberry pavlova, fresh local berries and mint gel (VE)

Dark chocolate and rum torte, hazelnuts and meringues

White chocolate mousse, pistachio sponge and berry cured

Orange marmalade bread and butter pudding, salted caramel ice cream