SAMPLE
Festive Feasting Menu
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.
75pp with drinks pairing available
Oat and treacle bread, Wildfarmed sourdough, whipped butter
To Share
Duck liver parfait, market garden beetroot and black garlic
Mushroom and malt tart, leek and pommery mustard
Cured Chalkstream trout, cranberry and rose
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Optional pasta course 12 supplement
Sussex slipcote ravioli, parsnip, hazelnut and onion
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To Share
Jerusalem artichoke, tandoori spices, sunflower seeds and endive
Borde Hill Venison, pickled walnut, polenta and turnip
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Yoghurt parfait, walled garden apple and black cardamom
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Choice of
77% chocolate cremeux, almond and burnt orange
Birch syrup, rum and bourbon baba
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British cheeses, Borde Hill fig 14 supplement
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Festive petit fours
A discretionary 12.5% service charge is added to your bill – 100% of this amount is shared between our restaurant team. A discretionary £2 donation to the Borde Hill Garden Charity will be applied to your bill, helping protect our landscape of rare and diverse plants, trees and shrubs for future generations.