SAMPLE

A La Carte

Our menu moves with the seasons. It changes at each equinox and solstice, and is adapted according to the bounty of our Walled and Market Gardens, and wider Borde Hill Estate. Each menu is a celebration of Sussex produce, shaped by our neighbouring gardens, farms and coastline.

Snacks

Nocellara olives  5
Oat and treacle bread, heritage grain sourdough, whipped butter  2.5pp
Curing Rebels charcuterie  16

To begin

Confit chicken wing, grilled leek heart, lovage and stracciatella  14
Mushroom and malt tart, Borde Hill watercress velouté vegan  12
Cured Chalkstream trout, rosehip, elderberries, and cucumber  16
Raw Orkney scallop, pickled ginger and heritage tomato  22

To follow

Slipcote ravioli, runner bean, roast carrot and onion consumée vegan  21
Market Garden courgette, stuffed flower and black olive vegan  23
South Downs lamb, globe artichoke and magnolia harissa  33
Wild sea bass, crab bisque, Sichuan and Padrón peppers  34
Blythburg Farm pork, Kentish apricot and gem lettuce  28
South Coast monkfish, white bean, endive and St. Austell mussels to share 38pp
Trenchmore sirloin, Tasmanian pepperberry, shallot and crispy potatoes to share  45pp

To accompany

Crispy potatoes, Café de Paris  6
Market Garden salad, herb vinaigrette  6
Purple sprouting broccoli, poblano chilli, lemon  8

To finish

Bruadar whiskey savarin, English strawberries and meadowsweet  10
Gooseberry parfait, shiso, jasmine and verjus  12
Dark chocolate cremeux, hazelnut, buttermilk and wild plum  12
Myatts Farm Cherry, cacao sorbet, woodruff and cherry granita  12
Sussex cheese, Borde Hill fig  16
Canele, 100% J Cocoa chocolate truffle  8