Menu

Pork Belly burnt end, mango & Scotch bonnet sauce - 4

Fresh curd, salt-roasted beetroot, Winter leaves, walnut salad (vg) - 7

Japanese pickled Hastings mackerel, ginger, horseradish - 8

Burnt leeks herb yoghurt, chilli crisp (vg) - 8

Confit Ox Cheek, polenta, cavolo nero, beed & onion sauce - 18

Wood-roasted Crown Prince pumpkin, cauliflower puree, chilli crisp, hazelnuts (vg) - 14

Free-range pork schnitzel, pickled red cabbage, plum & ginger compote - 15

Whole wood-roasted plaice, new potatoes, samphire, anchovy & sage butter - 21

Hungarian rabbit stew, galette potatoes, Winter leaves - 22

Wood-grilled bavette steak, Bordelaise, triple cooked chips, buttered greens - 22

Grilled hispi cabbage, romesco, hazelnuts, confit Jerusalem artichokes (vg) - 13

Almond & plum tart, creme fraiche - 7

Chocolate & caramel pot, pepper shortbread - 6

Sunday Roast - Sample menu

Small plates `(these are subject to change)

Padron peppers (vg) - 5

Pork gyoza, ponzu sambal (3) - 5

Free range pork & apricot ‘country terrine’, green tomato chutney, bread - 9

Cod cheeks, plaice & courgette fritto - £9 

Burnt leeks, herb yoghurt, chilli oil (vg) - 7

Poached pear, Pevensey Blue, Winter leaves, walnuts, herb oil (v or vg) - 10

Roasts 

Austrian Roast Pork, bread dumplings, roast potatoes, braised red cabbage, roasted carrots, buttered greens - 18

Half roast chicken, roast potatoes, braised red cabbage, roasted carrots, buttered greens - 18

Wild mushroom & leek strudel, bread dumplings, roast potatoes, braised red cabbage, roasted carrots, greens (vg)- 16

Hake, crispy squid, white beans, green sauce - 19

Kid’s Roast - Roast pork or chicken and trimmings - 8


Desserts

Dark chocolate & sea salt pot, shortbread £6

Almond & pear tart, crème fraiche £7