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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. 

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'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 implemented a discretionary 'Apriciation' contribution of 8%. 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 LA CARTE

Homemade focaccia, Ivy House Farm salted butter V, G, D or Citizens of Soil olive oil P-B, G £5.5

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Fennel seed cracker & 'wasted' dip P-B, G £4

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​​​​STARTERS​

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London red butterhead lettuce, Kultured miso aioli, pickled shallots P-B, Mu £16.5

 

Culver Farm sweetcorn, sweetcorn mousse, pickled jalapeño, cornbread P-B, G £17

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Marinated Sussex tomatoes, cashew cheese, pickle granita P-B, N £18​​

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Hake beignet, elderflower crème fraîche, Sussex kohlrabi F, S, D £18​​​

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Cheswell grange beef tartlet, crème fraîche, celeriac top dressing, homemade crisps G, D, Mu £18

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​​Hand-dived Loch Tyne scallops, roasted cauliflower, apple ketchup  Mo, D £24

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MAINS​

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Cornish mackerel, sambal butter, Fresh Flour orzo, tomatillo, charred leeks F, D, G £39

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Devonshire hake, Norfolk flageolet beans, cucamelon, rich chicken broth F, Ce £40

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Miso-roasted Kalibos cabbage, fermented chili & marrowfat pea, kimchi, slaw P-B, Mu, Se £32

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Crispy Oyster & Black Pearl mushrooms, 'XO' sauce, Flanders wheat, watercress P-B, G, Mu £36​

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Red Kuri squash, pink flamingo pea, almond butter, vadouvan P-B, N £35​​

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Wild Devon rabbit, naked oats, Sussex beetroot G £38

 

East Devon venison haunch, Carlin pea and venison ragu, Suffolk carrots and celeriac Mu, Ce, D £42​​

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SIDES

 

Morghew Pink Fir potatoes, with brown butter V, D  or chickpea & chilli oil P-B, Se £8​​

 

London Toscano kale salad, hemp tahini, crispy onions P-B £8


Kalette tops, charred bean emulsion, linseed crackers P-B £8​​

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Mac'n'cauli-kimcheese V, D, G £9

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PUDDINGS​

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Chouxnut, caramelised apple,  burnt honey, Ivy House Farm double cream V, D, G, E £14

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Poached pear, cashew cream, pear & whisky granita, crispy rosemary P-B, N £15

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​Esmeralda milk chocolate baked mousse, brown sugar & miso custard (please allow 15 minutes) V, D, E £15

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Fig leaf panna cotta, raspberry sorbet, pumpkin seed cream P-B  £15

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​​​​​​​​Homemade raspberry sorbet P-B £4 

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​Fen Farm Dairy Baron Bigod cheese D, G  £18

Served with cinnamon babka & membrillo

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

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A donation of 50p per person is added to each bill to support the work of School Food Matters,

 a charity who help to improve children's access to healthy, sustainable food during their time at school. 

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