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, Wildfarmed sourdough, whipped butter  3.5pp
Curing Rebels charcuterie  18

To begin

Confit chicken wing, grilled onion emulsion, nutmeg and jamon cream  14
Mushroom and malt tart, watercress velouté vegan  14
Cured Chalkstream trout, rosehip, elderberries, and cucumber  17
Raw Cornish bluefin tuna, fingerlime, radish and shiso  23

To follow

Sussex Slipcote ravioli, sage, celeriac and onion consommé vegan  21
Jerusalem artichoke, sunflower seed, cep and cavalo nero vegan  23
Borde Hill Venison, hen of the woods, polenta and market garden onion  40
Cornish cod, autumn squash and chorizo  36
Blythburgh Farm pork, beetroot, black garlic and pickled walnut  30
South Coast monkfish, white bean, endive and St. Austell mussels to share 40pp
Trenchmore sirloin, Tasmanian pepperberry, shallot and crispy potatoes to share  48pp

To accompany

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

To finish

Bruadar whiskey savarin, blackberry and meadowsweet  12
Yoghurt cheesecake Walled Garden apple and verbena  12
Dark chocolate cremeux, hazelnut, buttermilk and wild plum  14
Chicory mousse, port roasted fig and malt  12
British cheeses, Borde Hill fig  16