to start

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Scallops with a delicate truffle parsnip puree  gf 
 

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Fillet of Sussex lamb marinated in shallots, honey and rosemary
 

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Braised fennel palmier with a goats cheese and tarragon duxelle  v

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to follow 

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Celeriac steaks chimichurri 

served with grilled king mushroom  vg

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Beef short ribs

braised until falling off the bone

cooked with star anise, and five spice 

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to finish 

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Pear and chocolate tart  v

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v - vegetarian    vg - vegan   gf - gluten free 

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