Dessert Menu

Desserts

Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Ice Cream - 9

Cinnamon Sponge, Vanilla Creme Diplomat, Toffee Apple Ice Cream - 10

Plum and Apple Nut Crumble, Vanilla Custard - 8.75 (GF, V)

Creme Caramel, Poached Pear, Roasted Pear Puree - 9. (VG, GF)

Sussex Cheese & Biscuits, Spiced Grape Chutney - 11.50 (MGF)

Baron Bigod, Kinfscott Blue, Olde Sussex, 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 – 2.90
Double Espresso - 2.90
Cappuccino – 3.20
Latte – 3.40
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 – 4.5 (V, VG)

Crispy Pork Nuggets, Gochujang Mayonnaise – 5.75

Salt & Pepper Crispy Squid, Bang-Bang Sauce – 6.75

Parmesan & Cheddar Cheese Gougères – 5.75 (V)

Beer Bread, South Downs Salted Butter – 4.5 (V)

To Start

Butternut Squash & Sweet Potato Soup, Pumpkin Seed Granola, Tarragon Oil, Beer Bread – 7 (V, MGF)

Harissa and Dill Mussels, Beer Bread – 9.50 (MGF)

Nduja Scotch Egg, Fennel & Olive Salad, Spiced Honey - 9.50

Sa;t Baked Celeriac, Burnt Apple Puree, Pickled Celery, Toasted Hazlenuts - 9.25 (VG)

Goats Cheese Brulee, Roasted Pear, Candied Walnut - 9.50 (V, MGF)

Gin Cured Chalk Stream Trout Gravlax, Pate, Cucumber, Dill, Rice Cracker - 10.50 (GF)

Salads

Crispy Squid & Chorizo Salad. Apple, Sweet Chilli Dressing - 9/16 (GF)

Chicken Caesar Salad, Crispy Parma Ham, Anchovy, Parmesan, Soft Bolied Egg, Croutons - 16.5 (MGF)

Mains

The Cat Burger, Sussex Beef, Smoked Bacon, Cheddar Cheese, Burger Sauce, Chips, Brioche Bun – 17

Pan Fried Cod Loin, Forest Mushrooms, Spatzle, Steamed Spinach, Pickled Grapes, Fish Veloute - 25 (MGF)

Roasted Delica Pumpkin, Tempura Spring Onion, Crispy Kale, Sherry Cream, Pistachio Gremolata - 17.50 (VG, GF)

Fish & Chips, Line Caught English Haddock, Chips, Crushed Peas, Tartar Sauce – 12.5/17.5 (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 – 21.50

Orchard Farm Pork Belly, Apple Sauce – 21

Chicken Breast, Crispy Leg, Caramelised Bread Sauce - 20.50

Sides

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

Desserts

Sticky Toffee Pudding, ButterscotchSauce, Vanilla Ice Cream - 9 (V)

ChocolatePave, Popcorn, Butterscotch Sauce, Popcorn Ice-Cream - 10

Apple and Cranberry Nut Crumble, Vanilla Custard – 8.75 (V, GF)

Coconut & Lemon Cake, Blackberry Parfait, Mulled Blackberries - 9 (VG, GF)

Artisan Cheese & Biscuits, Spiced Grape Chutney, Baron Bigod, Balcombe Blue, Olde Sussex, Golden Cross - 11.50 (V, MGF)

Afters

Americano – 2.70, Double Espresso – 2.80, Cappuccino – 2.80, Latte – 3.00, Flat White – 3.00

Tea 2.50 (Please ask for selection)

Menus

Menu

Dessert Menu

Sunday Lunch Menu