A LA CARTE MENU
We use sustainable produce at the height of season from small-scale farmers and locally foraged ingredients. All with a low-waste approach to cooking.
Homemade Wildfarmed sourdough bread with salted Ivy House Farm butter V, G, D
or Citizens of Soil olive oil P-B, G £6
STARTERS
Marinated tomatoes, Brazil nut milk, toasted quinoa, basil P-B £17
Flourish Farm asparagus, smoked emulsion, watercress, sourdough P-B, G £21
London Butterhead lettuce, miso, pickled green strawberry, crispy kale P-B, Mu £17
Venison terrine, chicken liver parfait, hawthorn ketchup D, E, Mu £19
Cured Chalk Stream trout, beetroot, creme fraiche, makrut lime, linseed cracker F, D, Mu £19
Scottish hand-dived scallops, cauliflower, black garlic, lime D, C, F £27
MAINS
Sussex Savoy cabbage, smoked marrowfat pea, miso, sambal P-B, Mu £33
Smoked carrot tart, roast cashew butter, black barley, zhoug P-B, G, N £34
Butter-poached pollack, langoustine bisque, orzo, baked lemon F, G, D, C £38
Black Pearl & Shiitake mushrooms, koji, wild garlic, 'XO', Flanders wheat P-B, G, Mu £37
Brixham Gurnard, roast tomato, pickled mussels, cavolo nero F, D, Mo £41
Otter Valley Farm hogget shoulder & cutlet, leek, pea, herb velouté Mu £42
Creedy Carver duck breast & thigh, golden beetroot, naked oats, rhubarb £42
SIDES
La ratte potatoes, brown butter V, D or split-pea, sesame & chilli P-B, Se £8
London Toscano kale salad, hemp tahini, crispy onions P-B £8
Mac'n'cauli-kimcheese V, D, G £9
Spring greens, almond butter, linseed cracker P-B £8
PUDDINGS
Chouxnut, caramelised Win-Win white chocolate, Kentish apple, crème fraîche V, D, G, E £15
Baked Win-Win milk choc' mousse, brown sugar & miso custard (please allow 10 minutes) V, E, D £17
Poached Kentish rhubarb, goldencomb, cashew cream, granita P-B, N £15
V - Vegetarian | P-B - Plant-Based | C – Crustaceans | Ce – Celery | D – Dairy | E – Eggs | F – Fish |
P – Peanuts | G – Gluten | L – Lupin | N – Nuts | Mo – Molluscs | Mu – Mustard | S – Soya |
SD – Sulphur Dioxide | Se – Sesame Seeds | A- Alcohol
Please note, we prepare our food in an environment with allergens and although we take utmost care we can’t guarantee that a dish is completely free of any allergen as traces may remain
Apriciation - our pricing is such that we can ensure our team is paid appropriately for their contribution to the restaurant. All of the team go over and above and ensure that we create a memorable experience for you, our guests. As such, we have a discretionary 'Apriciation' contribution of 12.5%. All of these funds go directly to everyone who is working in the business. Please note that the amount is at your discretion, so if you do not feel comfortable with this it can be left unpaid.
A donation of 50p per person is added to each bill to support the work of Kelly's Cause is a charity for hospitality. As the leading provider of Mental Health First Aid training and mental health services to the hospitality industry, on a mission to create a healthier hospitality industry for all.