| Starters |
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ROASTED ENGLISH PARSNIP VELOUTE
Parsnip Fondant, Cumin Spiced Parsnip Crisps
|
| |
|
PAN FRIED HAM HOCK BALLOTINE
Homemade Piccalilli, Soft Boiled Quail Egg, Toasted Sourdough
|
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|
CURED SOUTH EASTERN MACKERAL
Salad Blue Potatoes, Horseradish Mousse, Braised Baby Beets
|
| |
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RISOTTO OF JERUSALEM ARTICHOKE
Pickled Wild Mushrooms, Julienne of Winter Sorrel
|
| |
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| Main Courses |
| |
|
ROAST NORFOLK TURKEY
Traditionally Garnished, Potato Fondant, Glazed Winter Vegetables
Roasting Juices
£ 35.50
|
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|
PAN ROASTED ‘LOCH DUAT’ SALMON
Sautéed Savoy Cabbage, Gravadlax and Keta Caviar Sauce
£37.50
|
| |
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SLOW CONFIT OF GRESSINGHAM DUCK LEG
Duck Ballotine, Celeriac Puree, Caramelised baby Onions, Spiced Duck Jus
£ 39.50
|
| |
|
SUSSEX GOATS CHEESE WELLINGTON
Truffled Wild Mushrooms, Butter Poached Ratte Potatoes
£34.50
|
| |
| |
| Desserts |
| |
|
‘HENGIST’ CHRISTMAS PUDDING
Prune Compote, Traditional ‘Custard’
|
| |
|
BITTER CHOCOLATE TART
Redcurrant Crème Fraiche, Pistachio Tuille
|
| |
|
POACHED VANILLA PEAR
Hazelnut Brittle, Roasted Chestnuts, Warm Poaching liquor
|
| |
|
SELECTION OF SOUTH EASTERN CHEESES
Spiced Fruit Chutney, Crackers
|
| |
| |
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A discretionary service charge of 11% will be added to your bill.
All indicated prices are inclusive of 15% VAT. |
