First Course

• Twice Baked Cheese Souffle

  Pear, walnut and broccoli veloute

• Crispy Egg Yolk

  Spring vegetables, smoked mayonnaise and hazelnuts

Main Course

• Lamb Faggots

  Hasselback potato, hispi cabbage and smoked garlic puree

• Smoked Salmon Ravioli

  Purple sprouting broccoli and warm tartare sauce

• Dish 1

  Spring Vegetables, crispy egg yolk and smoked mayonnaise

• Dish 2

  Ditchling wood pigeon and duck liver terrine, beetroot and apple

• Dish 3

  Sussex Coast mackerel, oyster cream, jersey royals and wild leaf garlic

• Dish 4

  Sussex wagyu beef rump, oxtail croquette, garlic potato, purple sprouting broccoli and smoked marrow jus

• Dish 5

  A selection of British cheeses

  - optional sharing course, £4.50 supplement

• Dish 6

  Raspberry sorbet, meringue and white chocolate mousse

• Dish 7

  Chocolate souffle and clotted cream ice cream

First Course

• Ditchling Wood Pigeon and Duck Liver Terrine

  Beetroot, celeriac, apple, walnut and walnut bread

• South Coast Mackerel

  Oyster cream, jersey royals and wild leaf garlic

• Hand Dived Scallops

  Bacon, puy lentils, Savoy cabbage and crispy shallots

• Ricotta and Almond Agnolotti

  Wild garlic, morels, peas and asparagus veloute

Main Course

• Sussex Wagyu Beef Rump

  oxtail, beef dripping lettuce, hasselback potato, horseradish sour cream and smoked bone marrow sauce

• South Lodge Estate Rabbit

  Ballotine, bacon, bolangere potato, asparagus, chive oil and jus gras

• South Coast Turbot Fillet

  Safron gnocchi, sea vegetables, Cornish mussels and marinere sauce

• Button Mushroom and Root Vegetable Pithivier

  Celeraic puree, white spring truffle, onion fondant and Jerusalem artichoke velour

Desserts

• Dark Chocolate Pave

  Banana mousse and peanut ice cream

• Yorkshire Forced Rhubarb

  Sable biscuit, poached rhubarb, jelly, meringue and sorbet

• Hazelnut and Praline Souffle

  Chocolate sauce and salt caramel ice cream

• British Artisan Cheese

  A selection of British cheeses, served with chilli jam, chutney, piccalilli, grapes, bread and crackers.

• 2 Courses £34

• 3 Courses £42

To Finish

• Petit Fours

  Truffle, fudge, macaron and nougat.

  £5.50