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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

Duck Terrine 
with Cranberries, Spiced Plum Chutney & Brioche 
Chestnut Mushroom Velouté  
with Roasted Chestnuts & White Truffle Oil (GF) (v) 
Caramelised Goats Cheese Salad 
with Mixed Seed Granola & Burnt Apple Puree (GF) (v) 

The Main Performance

Sautéed Calves Liver  
Crispy Pancetta, Whole Grain Mustard Mashed Potato, Spinach, red Wine Jus   (gf) 
Pan Fried Fillet of Bream 
with Sautéed New Potatoes, Tender stem Broccoli & Saffron Beurre Blanc (GF) 
Winter Greens Risotto 
with Crispy Halloumi, a Red Pepper Reduction & Rocket (gf) (v) 

The Encore

Mont Blanc 
Chestnut Parfait, Merningue, Textures of Milk (GF) (v) 
Caramel Panna Cotta 
with Satsuma Sorbet & White Chocolate Soil (GF) (v) 
Dark Chocolate Parfait 
with Nutella Ice Cream & Orange Caramel (GF) (v) 

We also have a full a la carte dessert menu available 

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

Duck Terrine 
with Cranberries, Spiced Plum Chutney & Brioche 
Chestnut Mushroom Velouté  
with Roasted Chestnuts & White Truffle Oil (GF) (v) 
Caramelised Goats Cheese Salad 
with Mixed Seed Granola & Burnt Apple Puree (GF) (v) 

Main Course

Sautéed calves Liver 
Crispy Pancetta, whole Grain Mustard Mashed Potato, Spinach & Red Wine Jus  (gf) 
Pan Fried Fillet of Bream 
with Sautéed New Potatoes, Tender stem Broccoli & Saffron Beurre Blanc (GF) 
Winter Greens Risotto 
with Crispy Halloumi, a Red Pepper Reduction & Rocket (gf) (v) 

To Finish

Mont Blanc
Chestnut Parfait, Meringue, Textures of Milk (GF) (v) 
Caramel Panna Cotta 
with Satsuma Sorbet & White Chocolate Soil (GF) (v) 
Dark Chocolate Parfait 
with Nutella Ice Cream & Orange Caramel (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

Chestnut Mushroom Velouté  
with Roasted Chestnuts & White Truffle Oil (GF) (v) £6.50

Roasted Scallops 

with Crispy Pancetta, Petit Pois A La FrancaiseFrothy Scallop Velouté (GF) £12.50 

Mosaic of Local Game and Foie Gras  

with Pickles Vegetables, Bramley Apple Chutney and Toasted Sourdough (gf) £12.50 

Selsey Crab and Saffron Risotto 

with Chive Oil and Capers (GF) £9.50 

Tunworth Cheese Beignet 
with Pickled Beetroot and Carrots, Mustard Mayonnaise and Beetroot Gel (v) £8.50 

Crispy Tempura Vegetables 
with Tomato and chilli Jam and Soy Glaze (v) £7.50 

Duck Terrine 
with Cranberries, Spiced Plum Chutney & Brioche £8.00

Caramelised Goats Cheese Salad 
with Mixed Seed Granola & Burnt Apple Puree (GF) (v) £7.50

A la Carte Mains 

Beef Wellington
with Parma Ham, Mushroom Duxelles, Dauphinoise Potatoes, Celeriac Puree, Buttered Spinach, Sautéed Girolles & Red Wine Jus £29.00 

Butter Poached Halibut  

with Fennel, Apple and Miso Puree, Rainbow Chard, Basil and Red Pepper Sauce (GF) £23.00

Braised Short Rib of Beef  

with Roasted Shallots and Salsify, Spinach, Horseradish Mash and Red Wine Jus (GF) £21.00 

Medallions of Venison 

With Braised Red Cabbage, Rosti Potato, Crispy Parsnip, Celeriac Puree and Juniper and Tarragon Reduction (GF) £23.50 

Oven Roasted Sweet Heart Cabbage 

with Soft herb Puree, Winter Truffle, Pickled Heritage Carrot and almond Granola (gf) (v)£16.50 

Sautéed Fillet of Beef 

 with Bone Marrow, Parsley Crumb, Triple Cooked Chips, Tender Stem Broccoli and Wild Mushroom Sauce(gf) £25.50 

Sautéed Calves Liver
Crispy Pancetta, Whole Grain Mustard mashed Potato, Spinach % Red Wine Jus (GF) £18.50
Pan Fried Fillet of Bream 
with Sautéed New Potatoes, Tender stem Broccoli & Saffron Beurre Blanc (GF) £18.50

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 
 

Rhubarb Cheesecake 
with Poached Rhubarb and rhubarb Sorbet £7.50 

Pistachio Macaron  

Filled with White Chocolate Creme Patissiere and chocolate Sorbet £8.50 

Lemon Meringue Baked Alaska  

with Raspberry Sorbet £8.50 (GF) (v)

Caramel Panna Cotta 
with Satsuma Sorbet & White Chocolate Soil (GF) (v) £7.50 
Dark Chocolate Parfait 
with Nutella Ice Cream & Orange Caramel (GF) (v) £7.50  

Hot Chocolate Fondant 
with Candied Peanuts and Milk Ice Cream (v) £8.50 

(Please allow 10-12 minutes cooking time) 
Sussex and Hampshire Cheese 
with 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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