(Breakfast is served 8.00 am-11.00 am Monday – Saturday & 9.00 am-11.00 am Sunday)

Poached Eggs Royale/Benedict

Served on a Toasted Muffin with Smoked Salmon/Bacon & Hollandaise sauce £8.95

Poached Eggs Florentine’s

Served on a Toasted Muffin with Spinach and Hollandaise Sauce £8.25

Smoked Salmon & Scrambled Eggs

with Chive Creme Fraiche £8.50

Full English breakfast

Grilled Back Bacon, Cumberland Sausages, Sautéed Mushrooms, Baked Beans Grilled Tomatoes, Black Pudding, Hash Browns, and your choice of eggs £10.50

Vegetarian Breakfast

Grilled Tomatoes, Sautéed Mushrooms, Grilled Halloumi, Baked beans, Hash Browns and your choice of eggs

Premier Sausage or Bacon

with Floured Bap £4.50

Homemade granola £3.95

(Sunday Lunch is served from 12.00 pm-3.00 pm)

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) 

Main 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)

PURCHASES CHRISTMAS DAY MENU 

£95 Per person

(Children under 12 years of age – £50)

We currently only have availability for tables at 12 & 12.30 pm. Please email enquiries@purchasesrestaurant.co.uk for booking information. 

TO START 

Poached Lobster Ravioli 
with Buttered Spinach & Samphire, Celeriac Puree and Lobster Bisque  

Home Smoked Goose Breast
with Foie Gras Ballotine, Mandarin Gel, Pickled Carrots and Granola (GF) 

Globe of Goats Cheese 
rolled in Potato, Spiced Bramley Apple Chutney and Cherry Puree (V)(gf)
__________
Satsuma Sorbet with Champagne Foam (GF) 
__________ 

MAIN COURSE 

Ballotine of Turkey
with Seasonal Stuffing and Vegetables, Goose Fat Roasted Potatoes and Roasting Jus (gf) 

 Sauteed Fillet of Turbot 
with Crab Bon Bon, Buttered Tenderstem, Pea Puree and ChampagneVelouté (gf) 

Pave of Beef 
with Roasted Foie Gras, Wild Mushrooms, Buttered Spinach, Carrot Puree, Dauphinoise Potatoes and a Red Wine Jus (GF) 

TO FINISH

Traditional Christmas Pudding
with Cinnamon Ice Cream and Brandy Anglaise (V)(gf)

Hot Chocolate Fondant 
With Yoghurt Sorbet and a Nibbed Cocoa Tuile (V) 

A Selection of Local Cheeses  
with Quince Jelly, Apple Chutney, and Biscuits (V)(gf) 

PURCHASES BOXING DAY MENU 

3 courses £55 • Children’s under 12 Menu £25

(Bookings are being taken between 12 pm & 3 pm. Please email enquiries@purchasesrestaurant.co.uk if no online availability is shown)

TO START
Jerusalem Artichoke Velouté 
with Garlic Croutons and White Truffle Oil (V) 

Chicken Liver & Foie Gras Parfait
with Pickled Wild Mushrooms, Cherry Puree and Toasted Brioche (gf) 

Goats Cheese Croquettes 
with Mustard Mayonnaise, Rocket Salad and Beetroot (V) 

MAIN COURSE
Sauteed Fillet of Beef
with Roasted Shallot and Carrots, Buttered Spinach, Truffle & Parmesan Mash, Celeriac Puree and Red Wine Jus (GF) 

 Loch Duart Salmon
with White Selsey Crab, Tenderstem Broccoli, Violetta Potatoes, Lemongrass Sauce and Pea Puree (GF) 

Wild Mushroom and Spinach Arancini
with Roasted Tomato & Basil Sauce, Parmesan and Artichoke Salad (V) 

TO FINISH
Lemon Posset
with Raspberry Sorbet and Shortbread Crumb (V) (gf) 

Triple Dark Chocolate Brownie 
with Clotted Cream Ice Cream and Salted Caramel (V) 

A Selection of English Cheeses 
with Quince Jelly, Black Grapes and Biscuits (V) (gf) 

.

PURCHASES NEW YEAR’S EVE MENU 

Three courses £55

First sitting- Bookings are being taken between 5.30 pm & 6 pm. We will require these tables back after 1 hour 45 mins (Complimentary 1/2 bottle prosecco included per table of two)

Second Sitting– Bookings are being taken between 7.30 pm & 8 pm

TO START
Roasted Scallops 
with Roasted Cauliflower Puree and Caper & Raisin Dressing (GF)
Goats Cheese Mousse 
with Pickled Beetroot, Basil Pesto and Roasted Pine Nuts (V) (GF)
Confit Duck & Foie Gras Spring Roll 
with Cherry Jam and Yuzu Dressing 

MAIN COURSE
Sauteed Fillet of Halibut
with Crab Tortellini, Buttered Spinach, Crab Bisque, Pea Puree, and Lemon Gel (gf)
Suckling Pig Belly with Cutlet and Cheek 
with Creamed Potatoes, Sweetheart Cabbage, Truffled Carrot Puree and Mead Sauce (GF)
Beef Wellington
with Dauphinoise Potato, Truffle Carrot Puree, Buttered Spinach, Summer Truffle & Red Wine Jus (gf) (£10 supplement) 
Butternut Squash Risotto
with Crispy Halloumi and Winter Truffle (V) (gf) 

TO FINISH
Vanilla Parfait 
with Lemon Curd Ice Cream and Raspberries (V) (GF)
Chocolate Macaroon
with Nutella & Salted Caramel, Raspberry Sorbet and Chantilly Cream (V) (GF)
Coconut Pannacotta 
with White Chocolate Granita, Confit Pineapple and Crisp (V) (GF)
A Selection of English Cheeses 
with Quince Jelly, Black Grapes and Biscuits (V) (gf)