Containing more than 30 servings of plants, our tasting menus feature a plant-based option for every course with the option to mix and match with animal-protein dishes.
'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.
Lunch special
5-Course Tasting Menu £59
with additional cheese course £65
Available for groups of up to 6 Tue-Sat until 23rd November
***
5-Course Tasting Menu £85
Matching wine selection £60
Four glasses
*7-Course Tasting Menu £99
Matching wine selection £75
Six glasses
Homemade sourdough, Ivy House Farm salted butter V, G, D or
Citizens of Soil olive oil P-B, G £5.5
Fennel seed cracker & 'wasted' dip P-B, G £4
Bray cured meats (venison salami & hogget bresaola) £12
—
Marinated Sussex tomatoes, cashew cheese, pickle granita P-B, N
or
Cheswell Grange ox tongue, Sussex runner beans, fragrant broth
—
Crispy Oyster & Black Pearl mushrooms, 'XO' sauce, watercress P-B, Mu
or
Hake beignet, cabbage slaw, Sussex radish F, S
or
Hand-dived Loch Fyne scallops, roasted cauliflower, apple ketchup Mo, D
(supplement £12)
—
*London red butterhead lettuce, Kultured miso aioli, pickled shallots P-B, Mu
or
*Laines farm hasselback Jerusalem artichoke, velouté, fermented chilli P-B
—
Red Kuri squash, pink flamingo pea, almond butter, vadouvan P-B, N
or
East Devon venison haunch, venison ragu, Sussex parsnip, celeriac, blackberry ketchup Mu, Ce, D
SIDES
Morghew Pink Fir potatoes, with brown butter V, D or chickpea & chilli oil P-B, Se £8
Kale salad, hemp tahini P-B £8
Salt & vinegar crispy sprouts P-B £8
Mac'n'cauli-kimcheese V, D, G £9
—
*Baron Bigod cheese, digestive, quince, pickled blackberry D, G
or
*Cashew cheese, digestive crumb, quince, pickled blackberry P-B, N
—
Preserved blueberry, mousse, granita
—
Chouxnut, caramelised apple, burnt honey, Ivy House Farm double cream V, D, G, E
or
Fig leaf panna cotta, raspberry sorbet, pumpkin seed P-B
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
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.