to start

Scallops with a delicate truffle parsnip puree  gf 
 

Fillet of Sussex lamb marinated in shallots, honey and rosemary
 

Braised fennel palmier with a goats cheese and tarragon duxelle  v

to follow 

Celeriac steaks chimichurri 

served with grilled king mushroom  vg

Beef short ribs

braised until falling off the bone

cooked with star anise, and five spice 

to finish 

Pear and chocolate tart  v

v - vegetarian    vg - vegan   gf - gluten free 

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