SNACKS & NIBBLES
Curious battered frickles ve 3.5 | Flat bread, garlic butter vg 3.5
Three Maldon oysters fermented chilli & herb oil or mignonette & lemon 8
Mixed marinated olives ve 3.5
Roasted mixed nuts ve 3.5
Pork crackling, apple sauce 3.5
TO START
Ashmore cheddar croquette, truffle leeks, walnut ketchup vg 7
Chicory and pickled pear salad, blue cheese, walnuts vg 7.5
Leek and potato soup, crispy potato, chive oil, soda bread vg 7
Crispy chicken thigh, garlic and herb butter sauce, parmesan 8.5
FLAT BREADS
Curried cauliflower, raita, crispy onions ve 11.5
Pickled pear, blue cheese, walnut pesto, chicory vg 12.5
Sussex brie, prosciutto, cranberry mayo, rocket 13.5
MAINS
Butternut squash risotto, crispy sage, toasted pine nuts vg/vea 15
Roasted loin of hake, chorizo and shrimp butter sauce, crushed pink fir 23.5
Curious batter haddock, crushed peas, tartar sauce, chips 16
British beef burger, pickled cucumber, house sauce, bacon, cheese 16.5
Crispy chicken Caesar, parmesan, gem lettuce, shaved egg yolk, crispy lardons, croutons 12/17.5
Porchetta, baked apple, braised red cabbage, mash 19.5
British 9oz sirloin, peppercorn sauce, watercress, onions ring 27.5
SIDES
Mash potato, red wine jus, crispy onions vg 5.5
Koffman fries, truffle mayo, parmesan vg 5.5
Roasted parsnips, hot honey vg 5.5
DESSERTS
Chocolate tart, salted caramel, crème fraiche vg 6.5
Crème brulée, short bread biscuit vg 6.5
Peanut cake, hot toffee sauce, vanilla ice cream ve 6.5
Cheeseboard Tunworth, Kentish Blue, Ashmore 6 each 16 for three
vg: vegetarian | ve: vegan | vea: can be made vegan
(sample menu)