SAMPLE

A La Carte

Our menu moves with the seasons. It changes at each equinox and solstice, and is adapted each day according to the bounty of our Walled and Market Gardens, and wider Borde Hill Estate. Each daily 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
Market Garden radishes, whipped cod’s roe, black olive  7
Sussex Charmer croquette, Sichuan pepper, pickled walnut  5
Curing Rebels charcuterie  16

To begin

Cured Chalkstream trout, labneh and Walled Garden flowers  16
Wykham Park Farm asparagus, confit egg yolk and sorrel  14
Mushroom and malt tart, Borde Hill wild garlic velouté vegan  13
Roast Sussex scallop, ‘nduja, milk bread and sea beet  19
Duck pastila, fennel, black garlic and radish  14
Confit chicken wing, grilled leek heart and lovage  12

To follow

Wild sea bass, crab bisque, Sichuan and Padrón peppers  33
Broad bean ravioli, roast carrot, hazelnut and summer consommé vegan  21
Butterbox Farm lamb, globe artichoke, magnolia harissa  30
Stuffed courgette flower, black olive, broad bean and nettle  23
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

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