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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

(Not available after 5.30pm on Feb 14th 2020)

TO START 

Creamy Parsnip Soup 
with Curry Oil & Onion Bhaji (v) (gf) 

Warm Goats Cheese & Basil Tart 
with Tomato Chutney & Rocket (v) 

Sautéed Breast of Pigeon
with Crispy Artichokes, Artichoke Puree & Redcurrant Jus (gf) 

MAIN COURSE 

Sautéed Calves Liver 
with Crispy Pancetta, Whole Grain Mustard Mash Potato, Spinach, Red Wine Jus (GF)  

Chalk Stream Trout
with Charlotte Potatoes, Kale, Edamame Beans, Candied Beetroot & Sauce Vierge 

Butternut Squash Fondant 
with Butternut Squash Puree, Parmesan Cremeux, Toasted Pinenut and Crispy Rocket (gf) (v) 

TO FINISH 

Sticky Toffee Pudding  

with Vanilla Ice cream (v)  

Rhubarb Cheesecake
with Poached Rhubarb and Rhubarb Sorbet (v) 

Milk Chocolate Mousse
with Bounty Snap & Mascarpone Sorbet (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

(Not available after 5.30pm on Feb 14th 2020)

TO START 

Creamy Parsnip Soup 
with Curry Oil & Onion Bhaji (v) (gf) 

Warm Goats Cheese & Basil Tart 
with Tomato Chutney & Rocket (v) 

Sautéed Breast of Pigeon
with Crispy Artichokes, Artichoke Puree & Redcurrant Jus (gf) 

MAIN COURSE 

Sautéed Calves Liver 
with Crispy Pancetta, Whole Grain Mustard Mash Potato, Spinach, Red Wine Jus (GF)  

Chalk Stream Trout
with Charlotte Potatoes, Kale, Edamame Beans, Candied Beetroot and Sauce Vierge 

Beer Battered Fish of The Day
with Minted Peas and Hand Cut Chips (v) 

Sautéed Fillet of Beef
with Bone Marrow, Parsley Crumb, Triple Cooked Chips, Tender stem Broccoli and Wild Mushroom Sauce (gf) (£6 Supplement) 

Butternut Squash Fondant 
with Butternut Squash Puree, Parmesan Cremeux, Toasted Pine nuts and Crispy Rocket (gf) (v) 

TO FINISH 

Sticky Toffee Pudding  

with Vanilla Ice cream (v)  

Rhubarb Cheesecake
with Poached Rhubarb and Rhubarb Sorbet (v) 

Milk Chocolate Mousse
with Bounty Snap & Mascarpone Sorbet (GF) (v) 

Modern dishes that capture the flavours of the season

A La Carte Starters

Creamy Parsnip Soup 
with Curry Oil & Onion Bhaji (v) (gf) £6.50 

Roasted Scallops 

with Crispy Pancetta, Petit Pois a la Française and 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 

Warm Goats Cheese & Basil Tart  

with Tomato Chutney and Rocket (v) £7.50 

Sautéed Breast of Pigeon
with Crispy Artichokes, Artichoke Puree and Redcurrant Jus (gf) £8.00 

A la Carte Mains 

Beef Wellington 

with Parma Ham, Mushroom Duxelles, Dauphinoise Potatoes, Celeriac Puree, Buttered Spinach, Wild Mushrooms Red Wine Jus £29.00 

Pan-Fried Skrei Cod 

with Brown Shrimp, a Fennel, Apple & Miso Puree, Rainbow Chard and Basil & 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 

Wild Garlic Risotto

with Goats Curd, Toasted Pumpkin Seeds, Wild Garlic Pesto (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 
with Crispy Pancetta, Whole Grain Mustard Mash Potato, Spinach, Red Wine Jus (GF) £18.50 

 

Chalk Stream Trout
with Charlotte Potatoes, Kale, Edamame Beans, Candied Beetroot and Sauce Vierge £19.50 

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 (gf) (v) £7 00  

Pistachio Macaron  

Filled with White Chocolate Creme Patissiere and chocolate Sorbet £8.50 

Coffee & Petit Fours 

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

Lemon Meringue Baked Alaska 

 £8.00 (GF) (v) 

Rhubarb Cheesecake
with Poached Rhubarb and rhubarb Sorbet £7.50
Sticky Toffee Pudding 
with Vanilla Ice Cream (v) £7.50
Milk Chocolate Mousse 
with Bounty Snap & Marscarpone Ice Cream (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 

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) 

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)

To Start

Creamy Parsnip Soup 
with Curry Oil & Onion Bhaji (v) (gf) £6.50

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

Superfood Salad Starter
Pomegranate, Avocado, Seeds, Spinach, Feta, Quinoa & House Dressing (v) (GF) (df) £7.00

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

Main Course

Wild Garlic Risotto 

with Goats Curd, Toasted Pumpkin Seeds, Wild Garlic Pesto (gf) (v) (df) £16.50

Butternut Squash Fondant
with Butternut Squash Puree, Parmesan Cremeux, Toasted Pine nuts and Crispy Rocket (GF) (v) (df) £16.50

Crispy Tempura Vegetables
with Tomato and Chilli Jam and Soy Glaze (v) (DF) £7.50 / £16.50

To Finish

Poached Pear

with Passionfruit Coulis, Chocolate Soil & Raspberry Sorbet (v) (GF) (DF) £6.50

Selection of Handmade Sorbets

with Brandy Snap Basket

Please ask your server for options (v)(gf) (df)

(v = Vegetarian – GF = Gluten Free – gf = can be gluten free) DF=Dairy Free – df=can be gluten free)

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