A medley of Sicilian olives and sweet peppers, marinated in a rich, aromatic herb infusion. (vg/gf)
Warm, sea-salt-crusted focaccia paired with a signature blend of balsamic and extra virgin olive oils.
Slow-roasted almonds infused with natural wood smoke and flaky salt.
Golden, gooey, and packed with crab. A luxurious twist on a classic.
Buttermilk chicken thighs, lightly fried for a crisp finish. Served with kimchi mayo and celeriac remoulade.
Heirloom Sussex tomatoes, goat's cheese burrata, crisp focaccia, and capers, finished with a drizzle of cold-pressed oil.
A light medley of crab meat, crunchy fennel, and kohlrabi, scented with elderflower and fresh chives.
Roasted hasselback aubergine layered with melted mozzarella and house-made basil pesto, finished with toasted pine nuts
Delicate crab, fresh chilli, lime, and garlic, folded through silky linguine. (gf option available)
Steamed mussels, white wine, garlic, shallots, and finished with a touch of double cream.
Pan-roasted monkfish tail with spring peas, and tender asparagus in a rich nori-infused beurre blanc.
Tender beef fillet with a harissa-infused chimichurri and crisp, charred asparagus spears.
Silky Madagascan vanilla panna cotta served with a compote of slow-cooked Sussex rhubarb.
A traditional British favorite of crushed meringue, whipped cream, and a vibrant seasonal fruit compote.
Vanilla, Salted Caramel, Strawberry
Please make staff aware of any allergies or intolerances.
A 10% discretionary service charge is added when you order food. It all goes to the team making it all happen.
