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  5
Curing Rebels charcuterie  16

To begin

Confit chicken wing, grilled leek heart and lovage  12
Mushroom and malt tart, Borde Hill watercress velouté vegan  13
Cured Chalkstream trout, labneh and Walled Garden flowers  16
Roast Orkney scallop, ‘nduja, milk bread and sea beet  19

To follow

Broad bean ravioli, roast carrot, hazelnut and summer consumée vegan  21
Stuffed courgette flower, black olive, broad bean and nettle vegan  23
South Downs lamb, globe artichoke and magnolia harissa  30
Wild sea bass, crab bisque, Sichuan and Padrón peppers  33
Blythburg Farm pork, preserved Walled Garden quince, Pomery mustard and green beans  28
South Coast monkfish, white bean, endive and St. Austell mussels to share 35pp
Trenchmore sirloin, Tasmanian pepper berry, shallot and parsley, crispy potatoes to share  42pp

To accompany

Crispy potatoes, Cafe de Paris  6
Market Garden salad, herb vinaigrette  6
Sautéed spring greens and roasted garlic  6

To finish

Salted caramel tart and meadowsweet ice-cream  10
Basque cheesecake, strawberry and elderflower  10
J Cocoa chocolate cremeux, hazelnut, buttermilk and candied citrus  12
Cherry, cacao sorbet, woodruff and cherry granita  12
Sussex cheese, fig chutney and malt loaf  16
Selection of Isca truffles  6