Served before all theatre performances 5.30pm-6.15pm and Matinee performances 11.30am-1.45pm
2 courses £17.95 – 3 courses £20.95

The Warm Up Act

Smoked Haddock Chowder 

with Mussels & Dill Oil (GF) 

Beetroot Terrine 

with Pickled Beetroots and Horseradish & Crème Fraiche Sorbet (GF) (v) 

Pulled Pork Croquette 

with Apple & Pear Chutney, Roasted Apple and Calvados Sauce 

The Main Performance

Confit of Gressingham Duck Leg 

with Honey Roasted Carrots, Parsnips, Dauphinoise Potato and Orange Jus (GF) 

Pave’ of Salmon 

with Buttered Curly Kale, Sautéed New Potatoes and Sauce Dugléré (GF) 

Crispy Halloumi & Roasted Pumpkin 

with Quince, Red Pepper Salsa and Rocket Pesto (gf) (v) 

The Encore

Dark Chocolate Tart 

with Blood Orange Sorbet (gf) (v) 

Sticky Toffee Pudding  

with Toffee Sauce and Vanilla Ice Cream (v) 

Coffee Crème Brûlée 

with Langues de Chat Biscuit and Milk Ice Cream (gf) (v) 

Quick Bites

Soup of the Day
(Please see Set-Menu) £6.50

Purchases Welsh Rarebit
with Pear & Tomato Chutney & Dressed Salad (v) £7.50

Oven Baked Camembert 
with Rosemary & Garlic, Red Onion Marmalade and Artisan Bread £11.50 (gf)

Selection of Charcuterie & Home-Cured Meats
with Pickles (gf)
Single – £9.95
To Share – £19.50

Selection of Smoked & Marinated Fish
with Lemon & Chive Mayonnaise (gf)
Single – £9.95
To Share – £19.50

Light Lunch & Salads

Goats Cheese Salad
with Roast Vegetables, Balsamic Dressing and Red Onion Marmalade (GF) (v) £11.50

“Superfood Salad”
Pomegranate, Avocado, Seeds, Spinach, Feta, Quinoa & House Dressing £12.50 (v) (GF)

Purchases House Salad 
Sliced Rib-Eye with Artichokes, Avocado, Sun Blushed Tomatoes, Roquefort Cheese & Garlic Dressing £13.50 (gf)

Chicken Caesar Salad
with Caesar Dressing £12.50 (gf)

Oak Smoked Salmon & Marinated Crayfish
with Avocado, Chervil Crème Fraiche
Open Sandwich £11.50 (gf) Salad £14.50 (GF)

Beer Battered Fish of the Day
with Crushed Minted Peas & Hand Cut Chips £16.50

(V = Vegetarian – GF = Gluten Free – gf = can be gluten free)

Served every day except Friday and Saturday after 7.00pm
2 courses £22.95 – 3 courses £25.95

To Start

Smoked Haddock Chowder 

with Mussels & Dill Oil (GF) 

Beetroot Terrine 

with Pickled Beetroots and Horseradish & Crème Fraiche Sorbet (GF) (v) 

Pulled Pork Croquette 

with Apple & Pear Chutney, Roasted Apple and Calvados Sauce 

Main Course

Confit of Gressingham Duck Leg 

with Honey Roasted Carrots, Parsnips, Dauphinoise Potato and Orange Jus (GF) 

Pave’ of Salmon 

with Buttered Curly Kale, Sautéed New Potatoes and Sauce Dugléré (GF) 

Beer Battered Fish of the Day 

with Crushed Minted Peas and Hand Cut Chips 

10oz Ribeye Steak 

with Hand Cut Chips, Rocket & Parmesan Salad and Peppercorn Sauce (gf) (Supplement £6) 

Crispy Halloumi & Roasted Pumpkin 

with Quince, Red Pepper Salsa and Rocket Pesto (gf) (v) 

To Finish

Dark Chocolate Tart 

with Blood Orange Sorbet (gf) (v) 

Sticky Toffee Pudding  

with Toffee Sauce and Vanilla Ice Cream (v) 

Coffee Crème Brûlée 

with Langues de Chat Biscuit and Milk Ice Cream (gf) (v) 

(V = Vegetarian – GF = Gluten Free – gf = can be gluten free)

Modern dishes that capture the flavours of the season

A La Carte Starters

Smoked Haddock Chowder
with Mussels & Dill Oil (GF) £6.50 

Sautéed Scallops
with Crispy Chicken Skin, Charred Sweet CornSautéed wild Mushrooms & Chicken Sauce (gf) £13.50 

Beetroot Terrine
with Pickled Beetroots and Horseradish & Crème Fraiche Sorbet (GF) (v) £8.00 

Pulled Pork Croquette
with Apple & Pear Chutney, Roasted Apple and Calvados Sauce (gf) £8.00 

Crab Ravioli
with Herb Puree, Spinach and Coconut Bisque £11.50 

Sussex Charmer Souffle
with White Onion Puree, Crispy Shallot, Pickled Onion & Cheese Sauce (v) £8.50 

Home Smoked Duck Breast
with Froie Gras Parfait, Granola, Orange Gel and Toasted Brioche (gf) £12.50 

A la Carte Mains

Confit of Gressingham Duck Leg
with Honey Roasted Carrots, Parsnips, Dauphinoise Potatoes and Orange Jus (GF) £18.50 

Ballotine of Guinea Fowl
stuffed with a Wild Mushroom Mousse served with Braised Leeks, Parsley Root Puree, Crispy Leg bonbon, Curly Kale and Garlic & Thyme Sauce (gf) £21.00 

Sautéed Fillet of Halibut
with Tempura Squid, Sweet Potato Puree, Spinach, Lemon Gel & Dill Oil (gf) £23.00 

Beef Wellington
with Parma Ham, Mushroom Duxelles, Dauphinoise PotatoesCeleriac Puree, Buttered Spinach, Sautéed Girolles & red wine Jus £29.00 

A Trio of Pork
Crispy Belly, Braised Cheek & Suckling Pig Cutlet, Burnt Apple Puree, Hassleback Potatoes, Savoy Cabbage & Pommery Mustard Sauce (gf) £22.50 

Pavè of Salmon
with Buttered Curly Kale, Sautéed New Potatoes & Sauce Dugléré (GF) £18.50 

Roasted Cauliflower Steak
with Grana Padano Crémeux, Pickled Wild Mushrooms, Toasted Hazelnuts and Cauliflower Puree (GF) (v) £16.50 

10oz Ribeye Steak
with Hand Cut Chips, Rocket & Parmesan Salad and Peppercorn Sauce (gf) £25.50 

Side Dishes from £4.00

Hand Cut Chips
Parmesan & Truffle Fries
Buttered Spinach 
Roasted Carrots & Parsnips 
Rocket & Parmesan Salad
Mixed House Salad

(V = Vegetarian – GF = Gluten Free – gf = can be gluten free)

Something Sweet

Homemade Ice Creams or Sorbets 

with Passionfruit Coulis & a Brandy Snap Basket (gf) (v)
£7 
 

White Chocolate and Salted Caramel Fondant  

with Chocolate Paint and Lemon Curd Ice cream (v) 

£8.50 

(Please allow 10-12-minute cooking time) 

Chocolate Sphere 

with Passionfruit Coulis, Vodka Jelly, Passionfruit Gel and Passionfruit Sorbet  (GF) (v)
£7.50 
 

Sticky Toffee Pudding  

with Toffee Sauce and Vanilla Ice Cream (v) £7.50 

Coffee Crème Brûlée 

with Langues de Chat Biscuit and Milk Ice Cream (gf) (v)
£7.50
 

Dark Chocolate Tart 

with Blood Orange Sorbet (gf) (v)
£7.50
 

Milk Chocolate Mousse 

with Pear Jelly, Pear Gel, Chocolate Soil, Poached Pear & Maple Syrup Ice Cream (GF) (v)
£8.00

Bailey’s Panna Cotta   

with Confit Pineapple, Compressed Pineapple, Coconut Gel, Bounty Snap and Coconut Sorbet (GF)
£7.50
 

Sussex & Hampshire Cheese 

Quince Jelly, Celery, Black Grapes & Biscuits (gf) (v)
£9.00 

Coffee & Petit Fours 

Coffee of your choice with a selection of Miniature Sweet Treats (gf)
£4.50
 

Dessert Wine  

Sauternes, La Fleur d’Or
Bordeaux, France 2013
A stunning mixture of orangey acidity and floral, grapey aromas then direct and surprisingly sweet on the palate! 

125ml £10.50 • Bottle £30.50 

Rasteau, Domaine de Beaurenard
Rhone Valley, France 2016
Red fruits, spice and earthy notes on the nose lead onto an intense feeling of well-being.  

125ml £7.50 • Bottle £29.50 

(V = Vegetarian – GF = Gluten Free – gf = can be gluten free)

To Start

Chilled Vichyssoise with Chive Crème Fraiche (GF) (v) 

Soy Glazed Pork Belly with Caramelised Onion Puree & Textures of Shallot 

Fresh Tuna with Avocado Puree with Pickled Papaya & Wasabi & Yuzu Dressing (gf) 

Crab Ravioli with Herb Puree, Spinach & Coconut Bisque 

Caramelised Goats Cheese with Artichoke Salad (GF) 

Mian Course

Roast Sirloin of Beef with Roast Potatoes, Yorkshire Pudding & Red Wine Jus (gf) 

Roast Rump of Lamb with Roast Potatoes, Yorkshire Pudding & Red Wine Jus (gf) 

Wild Sea Bass with Vitelotte Potatoes, Pea Puree, Broccoli, Samphire, Sauce Vierge & Selsey Crab (GF) (£3 Supplement) 

Breast of Chicken Stuffed with Tarragon Mousse, Potato Rosti, Fine Beans & Poivrade Sauce (GF) 

Saffron, Pea & Edamame Bean Risotto with Ricotta & Dressed Rocket (GF) (v) 

All Main Course Roast Dishes Include Seasonal Vegetables 

To Finish

Chocolate Macaroon with Chantilly Cream & Nutella Ice Cream (gf) (v) 

Lemon Posset with Shortbread Crumb & Raspberry Sorbet (gf) (v) 

Sussex & Hampshire Cheese with Quince Jelly, Celery and Black Grapes (gf) (v) (£3 Supplement) 

Vanilla and Tonka Bean Panna Cotta with Fresh Local Raspberries and Raspberry sorbet (GF) 

Strawberry Semi-Freddo with Basil Gel & Yoghurt Sorbet (GF) (v) 

(V = Vegetarian – GF = Gluten Free – gf = can be gluten free)

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