Dessert Menu

Desserts

Lemon Meringue Pie, Blood Peach Sorbet - 8.50 (V)

Chocolate Brownie Delice, Salted Caramel, Blood Orange, Cocao Snap - 8.5 (V)

Rhubarb and Apple Nut Crumble, Vanilla Custard - 8.25 (V)

Deep Fried Rice Pudding, Rhubarb, Raspberry Sorbet - 8.50 (VG)

Sussex Cheese & Biscuits, Spiced Grape Chutney - 11 (MGF)

Sussex Camembert, Kingcott Blue, Lincolnshire Poacher, Golden Cross

Ice Creams (3 scoops) – Coffee, Honeycomb, Milk Chocolate, Vanilla, Clotted Cream Ice Cream,

Blueberry Sorbet, Blackberry Sorbet, Strawberry Sorbet – 7.5 (MGF, V)

Ports
Ramos Pinto “Collector” 75ml 5.00 19.50% Alc Vol
Ramos Pinto 10 Year Tawny “Quinta de Ervamoira” 75ml 8.00 20% Alc Vol

Dessert Wine
Santa Julia Tardio, Torrentes, 2012
Mendoza, Argentina 125ml 6.25 12% Alc Vol
500ml 18
This wine exudes intense aromas of over matured fruits, honey and dried fruits like pears, apricots and peaches. It is a sweet, unctuous in the mouth, silky, with balanced acidity. Complex and long finish.

Elysium Black Muscat, California, USA 125ml 8.50 15% Alc Vol 375ml 25
One of the very few black muscats. Elysium is Greek for Heaven, a fitting association for this excellent wine made by Andrew Quady. One of the few wines that can stand up to Chocolate Puddings, or try it poured over Vanilla Ice Cream, for the ultimate after-dinner treat!
Coffee – 2.60
Double Espresso - 2.70
Cappuccino – 2.80
Latte – 2.90
Tea and Herbal Infusions from Prince and Son -2.50 (please ask for selection)
Allergy information can be obtained by talking to staff.

Sunday Lunch Menu

Snacks

Nocellara Olives – 4 (V, VG)

Pork Nuggets, Gochujang mayo– 5.5

Szechuan Pepper Crispy Squid, Bang-bang Sauce – 6.5

Parmesan & Cheddar Cheese Gougères – 5 (V)

Beer Bread, South Downs Salted Butter – 4 (V)

To Start

Curried Cauliflower Soup, Cauliflower Cous Cous, Beer Bread – 6.5 (V, MGF)

Harissa & Dill Cornish Mussels, Bear Bread – 9 (MGF)

Braised Lamb Shoulder Croquette, Carrot Puree, Coriander – 8.5

Cod, Prawn & Chorizo Fishcake, Gochujang Mayonnaise, Salsa Verde – 9.5

Goats Cheese Brûlée, Pear, Walnut, Bergamot, Lavosh Cracker – 9 (V, GF)

Teriyaki Beetroot Tartar, Avocado, Radish, Nori Crisp, Black Sesame – 8.5 (VG)

Salads

Crispy Parma Ham Salad, Sun-Blushed Tomato, Parmesan, Hazelnut, Balsamic Vinegar– 9/14 (GF)

Chicken Caesar Salad, Crispy Parma Ham, Anchovy, Parmesan, Soft 14.5 (MGF)

Mains

The Cat Burger, Sussex Venison, Smoked Bacon, Cheddar Cheese, Burger Sauce, Chips, Brioche Bun–16.50

Harissa Marinated Tofu, Chickpeas, Pickled Red Cabbage, Satay Sauce– 15.5 (VG, GF)

Line Caught Cod, Wild Garlic Spatzle, Forest Mushrooms, Baby Leeks, Chive Butter Sauce - 23 (MGF)

Fish & Chips, Line Caught English Haddock, Chips, Crushed Peas, Tartar Sauce – 11.50/16.50 (MGF)

Roasts

All Served with Honey & Thyme Roasted Carrots, Cauliflower Cheese, Roast Potatoes,

Yorkshire Pudding, Roasted Red Cabbage & Buttered Hispi Cabbage.

Aged Sirloin of Beef, Horseradish Sauce – 19.50

Orchard Farm Pork Belly, Apple Sauce – 18.50

Chicken Breast, Crispy Leg, Caramelised Bread Sauce - 17.50

Sides

Seasonal Vegetables – 4, Chips – 5, Caesar Salad – 4

Desserts

Spiced Ginger Cake, Butterscotch Sauce, Clotted Cream Ice Cream – 8 (V)

Deep Fried Rice Pudding, Poached Rhubarb, Rspberry Sorbet - 8.50 (VG)

Chocolate Delice, Salted Caramel, Blood Orange, Cocao Snap – 8.5 (V)

Rhubarb & Apple, Nut Crumble, Vanilla Custard – 8 (V)

Artisan Cheese & Biscuits, Spiced Grape Chutney, Sussex Camembert, Kingcott Blue, Lincolnshire Poacher, Golden Cross - 11 (V, MGF)

Afters

Americano – 2.60, Double Espresso – 2.70, Cappuccino – 2.80, Latte – 2.90, Flat White – 2.80,

Tea 2.50 (Please ask for selection)

Menus

Menu

Dessert Menu

Sunday Lunch Menu