Dessert Menu

Desserts

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

Lemon Curd & Blueberry Mess, Caramelised White Chocolate - 8 (V, GF)

Chocolate & Coconut Pot, Maple Combe - 8 (VG, GF)

Spiced Plum & Apple Nut Crumble, Vanilla Ice Cream - 8 (V)

Sussex Cheese & Biscuits, Spiced Grape Chutney, Grapes – 11

(Sussex Camembert, Kingcott Blue, Olde Sussex Cheddar, Dazel Ash Goats)

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 – 2.70
Latte – 2.90
Tea and Herbal Infusions from Prince and Son -2.40 (please ask for selection)
Allergy information can be obtained by talking to staff.

Sunday Lunch Menu

Snacks

Beer Bread, South Downs Butter – 3.5 (V)

Nocellara Olives – 4 (VG)

Pork Nuggets, Gochujang Mayonnaise– 5

Szechuan Peppered Crispy Squid, Bang-Bang Sauce – 6

Parmesan & Cheddar Cheese Gougères – 5

To Start

Butternut Squash Soup, Pumpkin Seeds, Coriander, Beer Bread – 6.5 (MGF)

Flamed Pigeon Breast, Sherry Vinegar Glaze, Celeriac, Shallot – 9 (GF)

Chalk Stream Trout Pastrami, Pickled Cucumber, Mustard Mayonnaise, Rye & Sesame Cracker – 9 (MGF)

Italian Burrata, Salt Baked Beetroot, Figs, Hazelnuts and Hazelnut Dressing – 9 (V, GF)

Teriyaki Watermelon 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 Boiled Egg – 14.5 (MGF)

Mains

The Cat Burger, Sussex Venison, Smoked Bacon, Cheddar Cheese, Burger Sauce, Chips, Brioche Bun –16

Halloumi Burger, Sesame Breaded, Burger Sauce, Gem Lettuce, Chips, Brioche Bun - 16

Fish & Chips, Line Caught English Haddock, Chips, Crushed Peas, Tartar Sauce – 11/16 (MGF)

Pan Fried Whole Plaice, Shiitake Mushrooms, Swiss Chard, Mustard & Chive Butter, Potatoes - 22

Roasted Cauliflower, Butternut Squash, Spring Onion and Cashew – 15 (VG, GF)

Roasts

All Served with Honey & Thyme Roasted Carrots, Cauliflower Cheese, Roast Potatoes, Yorkshire Pudding, Roasted Red Onion & Buttered Hispi Cabbage.

Aged Sirloin of Beef, Horseradish Sauce – 19

Orchard Farm Pork Belly, Apple Sauce- - 18

Free Range Chicken Breast, Crispy Leg, Caramelised Onion Bread Sauce - 17

Sides

Seasonal Vegetables – 4, Chips – 4

Desserts

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

Lemon Curd & Blueberry Mess, Caramelised White Chocolate – 8 (V,GF)

Chocolate & Coconut Pot, Maple Combe – 8 (VG,GF)

Spiced Plum & Apple Nut Crumble, Vanilla Ice Cream – 8 (V)

Fig & Almond Tart, Vanilla Ice Cream – 8 (V)

Artisan Cheese & Biscuits, Spiced Grape Chutney, Sussex Camembert, Kingcott Blue, Olde Sussex Cheddar, Dazel Ash Goats - 11 (MGF)

Afters

Americano – 2.4, Double Espresso – 2.6, Cappuccino – 2.6, Latte – 2.7, Flat White – 2.8, Tea 2.3 (Please ask for selection)

Key: V – Vegetarian VG – Vegan GF- Gluten Free MGF – Dish can be modified to be Gluten Free

(Please ask when ordering for further Allergy information)

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Dessert Menu

Sunday Lunch Menu