menus

Our menus are planned with seasonality in mind.

Our chefs use the best of local and seasonal produce, creating menus and dishes that reflect each event, giving you a bespoke and personal service whatever the occasion.

With the option of tasting your menu at our fully equipped kitchens, as well as discussing all aspects of your event with our management team or for your own private dinner party at our chefs table experience, we can create a menu specifically for you.

CANAPÉS

Macaroon Selection:
Carrot & Coriander
Beetroot & Goats Cheese
Spinach, Pine nut & Ricotta
Red pepper & Aioli
Curried Riata

Mini BBQ Selection:
Pancetta & Vintage Cheddar Beef Burgers Sussex Sausage Whirls
BBQ Chicken Lollipops

Italian Meat, Sun Dried tomato & Pesto
On Griddled Ciabatta

Antipasti Wraps

Thai Style King Prawns
Pan Fried Sea Bass with a Vanilla Butter & Heritage Tomato Concasse
Scallops & Pea Puree, with a
Pancetta Crumb

Mini Umami Shots
Tagliata of Beef
(Seared Beef, Parmesan, Baby Roquette)

Japanese Dumplings
Chilli & Coriander Dip

Smoked Haddock & Mozzarella Fish Cakes
Aioli

STARTERS

(V)Assorted Baby Beetroot
Gorgonzola Panacotta - Roasted Mixed
Nuts

(V) Heritage Tomatoes
Mozzarella - Pickles - White Balsamic
Dressing

Salted Beef Carpaccio
Pickled Baby Vegetables - Horseradish
Crème Fraiche

Scallops, Chorizo & Herb Oil
Cauliflower Puree

Pan Fried Trout, Grapefruit Hollandaise
Pickled Summer Vegetables

Salad of Grilled Squid
Provencal Vegetables

Belly Pork with Teriyaki Glaze
Bok Choi - Miso Broth

Homemade Corned Beef - Horseradish Mayonnaise
Micro Salad - Homemade Piccalilli

(V) Warm Lentil & Peach Salad - Goats Cheese

FISH DISHES

Trout with Grilled Asparagus
Poached Egg - Tarragon Emulsion

Pan Fried Sea Bass
Fennel Puree - Vegetable Medley
Seafood Bisque

Salmon with Bois Boudran Sauce
Crushed Potatoes – Garden Salad Leaves

Confit of Salmon
Apple Puree - Micro Leaves

Grilled Dover Sole with Chilli & Smoked Paprika Butter
Samphire Micro Salad

Monk fish, Scallops & Langoustines
Lemon Sabayon

Roasted Cod Loin, Chorizo
Heritage tomato stew

MAIN DISHES

Moroccan Lamb, Giant Cous Cous,
Grilled Vegetables
Roasted Red Pepper Sauce

Assiete of Sussex Lamb
Smoked Rump, Herb Crusted Rack, Pan
Fried Lambs Liver, Panache of Summer
Vegetables - Onion Garlic Puree

Sirloin of Local Beef
Watercress Puree, Liquid Potato, Wild
Mushrooms, Braised Shallots, Red Wine
Reduction.

Roasted Pigeon Breast & Leg
With Parsnip Puree, Roasted Baby
Vegetables, Black Pudding, Baby Gem
Leaves

Pork Belly & Pumpkin Puree
Puy Lentils & Pea Medley

Pan Fried Chicken Breast
Buttered Leeks, Smoked Potato Puree
Wild Mushrooms & Champagne Sauce

(V) Tomato & Summer Vegetable Risotto
Parmesan

Sussex Beef Fillet
Smoked Rosemary & Garlic Oil
Double Cooked Chips, Mixed Salad
with Balsamic

Cumberland Sausage Whirl, Spring Onion & Fennel Potato Puree,
Roasted Red Onion Shards In Balsamic Glaze,
Watercress, Tomato Jus

Classic Fish & Chip Supper
Beer Battered Fish, Twice Cooked Chips Sea
Salt & Black Pepper – Pea Puree - Tartare
Sauce - Tomato Sauce

DESSERT

Pink Champagne Jelly with Berries
Fruit Sorbet & Italian Meringue

Berry Celebration
Raspberry Coulis, Mixed Summer Berries
Strawberry & Basil Sorbet - Fruit Tuille

Sussex Raspberry Tartlets
Chocolate Tart - Raspberries - White
Chocolate

Rhubarb & Ginger Trifle Pimms Jelly

Sticky Toffee & Pecan Pudding
Butterscotch Sauce – Vanilla Ice-cream

Vanilla Panacotta
Textures of Strawberry - Pistachio

Double Chocolate Brownie
Amaretto Sauce - Vanilla Ice-cream

Tiramisu
Chocolate Soil

Pear Tartin
Chocolate Sorbet