APERITIFS

Fat Chance 14
Beef fat-washed Elijah Craig, Averna Amaro, sweet vermouth, walnut bitters

Pepper Me This 14
Pink pepper-infused Absolut, cucumber & capsicum cordial, soda

West Pear 14
Pear-infused pisco, Italicus, citric cordial, orange bitters, Prosecco

Chapel Down Brut Reserve, Kent 15

WHILE YOU WAIT

Oysters
Merlot vinegar, shallot and lemon
Please ask for today ’s selection
Each 5.5
Half dozen 27 | Dozen 50

Freshly baked bread, salted beef dripping butter 5

Popcorn chicken, hot honey 6

Short rib croquette bites, Dijonaise 6

Padron peppers 6

Duo of tacos 8
Cured salmon, dill, Dijon
Beef fillet tartare

SMALL PLATES

Steak tartare, egg yolk, grilled sourdough,
smoked mayonnaise 18

Grilled prawns, cowboy butter 16

Three local scallops, beef fat garlic butter 18

Braised pig cheeks, celeriac pureé 14

Charred mackerel, malted yogurt, dill oil 10

Octopus carpaccio, fermented chilli, olive oil 10

Compressed watermelon, truffle goats cheese, padron peppers 10

MAINS

 TO SHARE

1kg salt-aged Côte de Boeuf 110 served with
peppercorn, chimichurri and Béarnaise sauce, glazed onions, herb crumbed bone marrow

1kg Porterhouse Steak 125 (NGCI) served with
peppercorn, chimichurri and Béarnaise sauce, glazed onion, herb crumbed bone marrow

FIRE

All our meats are cooked over flame on our Mibrasa grill

45 Day salt-aged Steaks

225g Fillet 45 | 340g Ribeye 45 | 300g Sirloin 35

all served with peppercorn, chimichurri or Béarnaise sauce and
herb crumbed bone marrow 

Add a grilled prawns 5.5 each

Short rib of Sussex wagyu, polenta, wild mushroom sauce 30

Whole grilled local plaice, cider and roast fosh cream, samphire 25

Charcoal grilled brined poussin,
burnt leeks, roast garlic and parsley 28

Round courgette stuffed with wild mushrooms and feta,
roast tomato 24 (PB)

Market fish of the day (market price)

SIDES

Beef fat chips, Dijonnaise, chives 9

Skin on fries 6

Duaphinoise gratin 6 

Creamed spinach 6 

Creamed spinach 6 

Tenderstem broccoli, parsley butter 6

Roast squash, pumpkin seed pesto 6

Rocket and parmesan salad 6 

Thursday and Friday - 5.30 - 8.45pm
Saturday - 12.30 - 3pm and 5.30 - 8.45pm

BOOK A TABLE

APERITIFS

Fat Chance 14
Beef fat-washed Elijah Craig, Averna Amaro, sweet vermouth, walnut bitters

Pepper Me This 14
Pink pepper-infused Absolut, cucumber & capsicum cordial, soda

West Pear 14
Pear-infused pisco, Italicus, citric cordial, orange bitters, Prosecco

Chapel Down Brut Reserve, Kent 15

WHILE YOU WAIT

Oysters
Merlot vinegar, shallot and lemon
Please ask for today ’s selection
Each 5.5
Half dozen 27 | Dozen 50

Freshly baked bread, salted beef dripping butter 5

Popcorn chicken, hot honey 6

Short rib croquette bites, Dijonaise 6

Padron peppers 6

Duo of tacos 8
Cured salmon, dill, Dijon
Beef fillet tartare

SMALL PLATES

Steak tartare, egg yolk, grilled sourdough,
smoked mayonnaise 18

Grilled prawns, cowboy butter 16

Three local scallops, beef fat garlic butter 18

Braised pig cheeks, celeriac pureé 14

Charred mackerel, malted yogurt, dill oil 10

Octopus carpaccio, fermented chilli, olive oil 10

Compressed watermelon, truffle goats cheese, padron peppers 10

MAINS

 TO SHARE

1kg salt-aged Côte de Boeuf 110 served with
peppercorn, chimichurri and Béarnaise sauce, glazed onions, herb crumbed bone marrow

1kg Porterhouse Steak 125 (NGCI) served with
peppercorn, chimichurri and Béarnaise sauce, glazed onion, herb crumbed bone marrow

FIRE

All our meats are cooked over flame on our Mibrasa grill

45 Day salt-aged Steaks

225g Fillet 45 | 340g Ribeye 45 | 300g Sirloin 35

all served with peppercorn, chimichurri or Béarnaise sauce and
herb crumbed bone marrow 

Add a grilled prawns 5.5 each

Short rib of Sussex wagyu, polenta, wild mushroom sauce 30

Whole grilled local plaice, cider and roast fosh cream, samphire 25

Charcoal grilled brined poussin,
burnt leeks, roast garlic and parsley 28

Round courgette stuffed with wild mushrooms and feta,
roast tomato 24 (PB)

Market fish of the day (market price)

SIDES

Beef fat chips, Dijonnaise, chives 9

Skin on fries 6

Duaphinoise gratin 6 

Creamed spinach 6 

Creamed spinach 6 

Tenderstem broccoli, parsley butter 6

Roast squash, pumpkin seed pesto 6

Rocket and parmesan salad 6

BOOK A TABLE

TACOS

Orange cured salmon taco

Goats cheese, pistachio and truffle honey taco

 TO BEGIN

Poached lobster and salmon terrine, chive crème fraîche

Braised pig cheeks, celeriac

Butternut raviolo, sage butter

TO FOLLOW

Roast breast of honey glazed turkey,
goose fat roast potatoes, braised red cabbage, buttered sprouts, heritage carrots
sundried cranberry sauce

Seabass, fennel, basil mashed potatoes, lobster sauce

Cashew and pistachio Wellington,
roast potatoes, braised red cabbage, buttered sprouts, heritage carrots
sundried cranberry sauce

CHEESE

Stilton, walnut and sultana bread

PUDDING

Sticky toffee soufflé, toffee sauce, vanilla ice cream

Christmas pudding parfait, brandy anglaise

Lemon tart, lemon sorbet

TO FINISH

Rum and raisin truffle, mini mince pies

130 PER ADULT

65 PER CHILD AGED 3 - 12

ENQUIRE HERE

APERITIFS

Fat Chance 14
Beef fat-washed Elijah Craig, Averna Amaro, sweet vermouth, walnut bitters

Pepper Me This 14
Pink pepper-infused Absolut, cucumber & capsicum cordial, soda

West Pear 14
Pear-infused pisco, Italicus, citric cordial, orange bitters, Prosecco

Chapel Down Brut Reserve, Kent 15

WHILE YOU WAIT

Oysters
Merlot vinegar, shallot and lemon
Please ask for today ’s selection
Each 5.5
Half dozen 27 | Dozen 50

Freshly baked bread, salted beef dripping butter 5

Popcorn chicken, hot honey 6

Short rib croquette bites, Dijonaise 6

Padron peppers 6

Duo of tacos 8
Cured salmon, dill, Dijon
Beef fillet tartare

SMALL PLATES

Steak tartare, egg yolk, grilled sourdough,
smoked mayonnaise 18

Grilled prawns, cowboy butter 16

Three local scallops, beef fat garlic butter 18

Braised pig cheeks, celeriac pureé 14

Charred mackerel, malted yogurt, dill oil 10

Octopus carpaccio, fermented chilli, olive oil 10

Compressed watermelon, truffle goats cheese, padron peppers 10

MAINS

 TO SHARE

1kg salt-aged Côte de Boeuf 110 served with
peppercorn, chimichurri and Béarnaise sauce, glazed onions, herb crumbed bone marrow

1kg Porterhouse Steak 125 (NGCI) served with
peppercorn, chimichurri and Béarnaise sauce, glazed onion, herb crumbed bone marrow

FIRE

All our meats are cooked over flame on our Mibrasa grill

45 Day salt-aged Steaks

225g Fillet 45 | 340g Ribeye 45 | 300g Sirloin 35

all served with peppercorn, chimichurri or Béarnaise sauce and
herb crumbed bone marrow 

Add a grilled prawns 5.5 each

Short rib of Sussex wagyu, polenta, wild mushroom sauce 30

Whole grilled local plaice, cider and roast fosh cream, samphire 25

Charcoal grilled brined poussin,
burnt leeks, roast garlic and parsley 28

Round courgette stuffed with wild mushrooms and feta,
roast tomato 24 (PB)

Market fish of the day (market price)

SIDES

Beef fat chips, Dijonnaise, chives 9

Skin on fries 6

Duaphinoise gratin 6 

Creamed spinach 6 

Creamed spinach 6 

Tenderstem broccoli, parsley butter 6

Roast squash, pumpkin seed pesto 6

Rocket and parmesan salad 6

BOOK A TABLE

STARTERS

Duck liver and smoked duck terrine, date chutney, brioche

Woodfired scallops, roast cauliflower, chive butter sauce

Pressed leeks, truffle dressing

THE MAIN EVENT

Fillet of beef
beef fat chips, roast carrots, Bordelaise sauce

Seabass
aubergine imam bayildi, red wine sauce

Goats cheese, spinach and walnut pithivier,
baby carrots, red wine butter sauce

AFTERS

Cherry crème brûlée, cherry sorbet

Chocolate fondant, hazelnut ice cream

TO FINISH

Tuaca truffles, fennel biscuits

Tea and coffee

90 per person

only available for tables seated before 5.30pm

ENQUIRE HERE

TO BEGIN

Orange-cured salmon taco

Goats cheese, pistachio and truffle honey taco

Oysters with shallot and merlot vinegar

STARTERS

Duck liver and smoked duck terrine, date chutney, brioche

Woodfired scallops, roast cauliflower, chive butter sauce

Pressed leeks, truffle dressing

THE MAIN EVENT

Fillet of beef
beef fat chips, roast carrots, Bordelaise sauce

Seabass
aubergine imam bayildi, red wine sauce

Goats cheese, spinach and walnut pithivier,
baby carrots, red wine butter sauce

CHEESE

Tunworth, apple chutney, walnut bread

AFTERS

Cherry crème brûlée, cherry sorbet

Chocolate fondant, hazelnut ice cream

TO FINISH

Tuaca truffles, fennel biscuits

Tea and coffee

130 per person

ENQUIRE HERE