Restaurant
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
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)
The Main Performance
Sautéed Hanger Steak (Cooked Pink)
with Rosti Potato, Fine Yellow Beans & Sauce Poivrade (gf)
Poached Loin of Cod
with Spinach, Samphire, Creamed Chive Potatoes & Chive Velouté (gf)
Confit Garlic Orecchiette Pasta
with Cavolo Nero, Ricotta Cheese & Pangrattato (gf) (v)
The Encore
Lemon Posset
with Shortbread Crumb & Raspberry Sorbet (gf) (v)
Strawberry Semi-Freddo
with Basil Gel & Vanilla Sorbet (GF) (v)
Chocolate Macaroon
with Chantilly Cream & Nutella Ice Cream (gf) (v)
Light Bites
with Rosemary & Garlic, Red Onion Marmalade & Artisan Bread £9.95 (gf)
Oven Baked Camembert
with Rosemary & Garlic, Red Onion Marmalade & Artisan Bread £9.95 (gf)
Single £9.95
/
To Share £19.50
Selection of Charcuterie & Home-Cured Meats
with Pickle (gf)
Single £9.95
/
To Share £19.50
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 and Salads
£12.50
"Superfood Salad"
Pomegranate, Avocado, Seeds, Spinach, Feta, Quinoa, House Dressing (gf) (v)
£12.50
£12.50
Purchases House Salad
Sliced Rib-Eye with Artichokes, Avocado, Sun Blushed Tomatoes, Roquefort Cheese & Garlic Dressing (gf)
£12.50
£12.50
Warm Smoked Chicken Salad
with Caesar Dressing
£12.50
with Avocado & Chervil Creme Fraiche £12.50
Oak Smoked Salmon & Marinated Crayfish
with Avocado & Chervil Creme Fraiche £12.50
(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
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)
Main Course
Sautéed Hanger Steak (Cooked Pink)
with Rosti Potato, Fine Yellow Beans & Sauce Poivrade (gf)
Poached Loin of Cod
with Spinach, Samphire, Creamed Chive Potatoes & Chive Velouté (gf)
Beer Battered Hake
with Crushed Minted Peas & Hand Cut Chips
with Hand Cut Chips, Rocket & Parmesan Salad & Peppercorn Sauce (gf) (£6 Supplement)
10oz Ribeye Steak
with Hand Cut Chips, Rocket & Parmesan Salad & Peppercorn Sauce (gf) (£6 Supplement)
Confit Garlic Orecchiette Pasta
with Cavolo Nero, Ricotta Cheese & Pangrattato (gf) (v)
To Finish
Lemon Posset
with Shortbread Crumb & Raspberry Sorbet (gf) (v)
Strawberry Semi-Freddo
with Basil Gel & Vanilla Sorbet (GF) (v)
Chocolate Macaroon
with Chantilly Cream & Nutella Ice Cream (gf) (v)
(V = Vegetarian - GF = Gluten Free - gf = can be gluten free)
Modern dishes that capture the flavours of the season
To Start
with Chive Crème Fraiche (GF) (v) £6.50
Chilled Vichyssoise
with Chive Crème Fraiche (GF) (v) £6.50
with Caramelised Onion Puree & Textures of Shallot £8.50
Soy Glazed Pork Belly
with Caramelised Onion Puree & Textures of Shallot £8.50
with Beurre Blanc, Serrano Ham & Summer Vegetables (GF) £11.50
Seared Scallops
with Beurre Blanc, Serrano Ham & Summer Vegetables (GF) £11.50
with Herb Puree, Spinach & Coconut Bisque £11.50
Crab Ravioli
with Herb Puree, Spinach & Coconut Bisque £11.50
with Tomato Essence, Olive Tuille & Basil Sorbet (gf) (v) £8.00
Heritage Tomato & Burrata
with Tomato Essence, Olive Tuille & Basil Sorbet (gf) (v) £8.00
with Kalamansi Sauce, Pickled Papaya & Crunchy Summer Slaw (GF) £9.00
Blade of Beef
with Kalamansi Sauce, Pickled Papaya & Crunchy Summer Slaw (GF) £9.00
with Pickled Papaya & Wasabi & Yuzu Dressing (GF) £8.50
Fresh Tuna with Avocado Puree
with Pickled Papaya & Wasabi & Yuzu Dressing (GF) £8.50
Mains
with Rosti Potato, Fine Yellow Beans & Sauce Poivrade (gf) £19.00
Hanger Steak (Cooked Pink)
with Rosti Potato, Fine Yellow Beans & Sauce Poivrade (gf) £19.00
with Confit Leg Bonbonniere, Pickled Cherries, Cherry Puree, Buttered Kale & Cassis Jus (gf) £21.00
Sautéed Breast of Duck
with Confit Leg Bonbonniere, Pickled Cherries, Cherry Puree, Buttered Kale & Cassis Jus (gf) £21.00
with Vitelotte Potatoes, Pea Puree, Local Tender Stem Broccoli & Fresh Selsey Crab (GF) £23.50
Pan Fried Local Sea Bass
with Vitelotte Potatoes, Pea Puree, Local Tender Stem Broccoli & Fresh Selsey Crab (GF) £23.50
with Parma Ham, Mushroom Duxelles, Parmesan & Truffle Mash, Sautéed Wild Mushrooms & a Spinach and Tarragon Jus & Shaved Summer Truffle £29.00
Beef Wellington
with Parma Ham, Mushroom Duxelles, Parmesan & Truffle Mash, Sautéed Wild Mushrooms & a Spinach and Tarragon Jus & Shaved Summer Truffle £29.00
with Spinach, Samphire, Creamed Chive Potatoes & Chive Velouté (gf) £19.00
Poached Loin of Cod
with Spinach, Samphire, Creamed Chive Potatoes & Chive Velouté (gf) £19.00
with a Fricassee of Broad Beans, Peas & Asparagus, Dauphinoise Potato, Spring Carrot Puree & Lamb Sauce (GF) £22.50
Rump of Lamb
with a Fricassee of Broad Beans, Peas & Asparagus, Dauphinoise Potato, Spring Carrot Puree & Lamb Sauce (GF) £22.50
with Gran Padano Crémeux, Pickled Wild Mushrooms, Toasted Hazelnuts & Cauliflower Puree (gf) (v) £16.50
Roasted Cauliflower Steak
with Gran Padano Crémeux, Pickled Wild Mushrooms, Toasted Hazelnuts & Cauliflower Puree (gf) (v) £16.50
with Hand Cut Chips, Rocket & Parmesan Salad & Peppercorn Sauce (gf) £25.50
10oz Ribeye Steak
with Hand Cut Chips, Rocket & Parmesan Salad & Peppercorn Sauce (gf) £25.50
Side Dishes from £4.00
Buttered Spinach
/
Kale
Hand Cut Chips
Parmesan & Truffle Fries
Buttered Spinach
/
Kale
Mixed House Salad
Sauteed Green Beans & Red Peppers
Rocket & Parmesan Salad
Mixed House Salad
(V = Vegetarian - GF = Gluten Free - gf = can be gluten free)
SOMETHING SWEET
Brandy Snap Basket (gf) (v) £7
Homemade Ice Creams or Sorbets
Brandy Snap Basket (gf) (v) £7
with Crème Fraîche, Lemon & Vanilla sorbet £8.50 (v)
Dark Chocolate Fondant
with Crème Fraîche, Lemon & Vanilla sorbet £8.50 (v)
(Please allow 10-12-minute cooking time)
with Caramelised Banana & Coffee Ice Cream (gf) (v) £7.50
Chocolate Sphere
with Caramelised Banana & Coffee Ice Cream (gf) (v) £7.50
with Shortbread Crumb & Raspberry Sorbet (gf) (v) £7.50
Lemon Posset
with Shortbread Crumb & Raspberry Sorbet (gf) (v) £7.50
with Basil Gel & Vanilla Sorbet (GF) (v) £7.00
Strawberry Semi-Freddo
with Basil Gel & Vanilla Sorbet (GF) (v) £7.00
with Chantilly Cream & Nutella Ice Cream (gf) (v) £7.00
Chocolate Macaroon
with Chantilly Cream & Nutella Ice Cream (gf) (v) £7.00
Mango crémeux, Passionfruit gel, Bergamot sorbet (v) £8.00
Dark Chocolate Delice
Mango crémeux, Passionfruit gel, Bergamot sorbet (v) £8.00
with Fresh Local Raspberries and Raspberry sorbet (GF) £7.50
Vanilla and Tonka Bean Panna Cotta
with Fresh Local Raspberries and Raspberry sorbet (GF) £7.50
Quince Jelly, Celery and Black Grapes (gf) (v) £9.00
Sussex & Hampshire Cheese
Quince Jelly, Celery and Black Grapes (gf) (v) £9.00
Coffee of your choice with a selection of Miniature Sweet Treats (gf) £4.50
Coffee & Petit Fours
Coffee of your choice with a selection of Miniature Sweet Treats (gf) £4.50
DESSERT WINE
surprisingly sweet on the palate 125ml £10.50 • Bottle £30.50
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
Red fruits, spice and earthy notes on the nose lead onto an intense feeling of well-being 125ml £7.50 • Bottle £29.50
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)
SUNDAY SAMPLE SET MENU
SERVED 11.30AM-3.30PM EVERY SUNDAY
2 COURSES £22.95 – 3 COURSES £25.95
TO START
Chestnut Mushroom Soup
With Truffle Oil (GF)(V)
Chicken Terrine
with Charred Sweet Corn, Wild Mushroom and Watercress Puree (gf)
Roasted Heritage Pumpkin
With Butternut Puree, Crème Fraiche and Granola (GF)(v)
Smoked Mackerel Pate
With Garlic Croutons and Dressed Leaves (gf)
Vegan Tempura Vegetables
With Pickled Papaya Salad, Chilli Dressing & Soy Glaze (V)
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)
Suckling Pork Belly & Fillet
With Burnt Apple Puree, Granny Smith Apple & Mustard Sauce (GF)
Fillet of Hake
With Pine Nut Crust, New Potatoes, Tender Stem Broccoli & Sauce Vierge (gf)
Vegan Risotto
With Wild Garlic, Wood Sorrel, Pickled Chanterelles & Sea Purslane (GF) (V)
All Main Course Dishes Include Seasonal Vegetables
(V = Vegetarian - GF = Gluten Free - gf = can be gluten free)
TO FINISH
Apple & Rhubarb Crumble
with Vanilla Ice Cream (v)
Triple Chocolate Brownie
with Crème Anglaise (v)
Peanut Butter Semifreddo
with Candied Peanuts & Salted Caramel Ice Cream (GF) (v)
Chocolate Pave
with White Chocolate Ganache, Chocolate Crumb & Berry Ice Cream (GF) (V)
£(£3 Supplement)
Plate of English Cheeses
with Quince Jelly, Celery & Black Grapes (gf) (v)
£(£3 Supplement)
(V = Vegetarian - GF = Gluten Free - gf = can be gluten free)
