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A LA CARTE
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
Snacks
WARM ANCHOR BUTTERMILK BUN (V)
Baked in house daily, sea salt top &
local whipped butter
1
SMOKED SALMON TARTLETS
Crème Fraîche, Cucumber, Lemon
Wild, Scottish Salmon
5
WHIPPED FETA & WARM FLATBREAD (V)
Toasted Pumpkin Seeds, Lemon,
Olive Oil, Piri Piri
5
MIXED MARINATED OLIVES (v)
5
Starters
CITRUS CURED TROUT
Avocado & Lime Purée, Pickled Jalapeños,
Purple Beetroot, Radish
- Chalk Stream Hampshire
12
NEW FOREST ASPARAGUS (V)
10
Asparagus Mousse, Sun Dried Tomato Mayonnaise, Capers, Watercress, Pea Shoots
KING PRAWNS ON TOAST
Tomato & Chili Chutney, Peppers, Garlic
Wild, South Coast
14
BRAISED DUCK LEG
Hoi Sin Stir Fry, Toasted Sesame Seeds
- Free Range
12
Mains
SLOW COOKED PORK BELLY
Sauteed Onion, Garlic & Leeks, Onion, Black Pudding & Onion Purée
Free Range, Sussex
28
AUBERGINE CROQUETTE (v)
Broad Beans, Peas & Chickpeas, Pea Hummus, Créme Fraiche, Tomato Sauce, Smoked Mozzarella Stuffed Aubergine Croquette
20
SOUTH COAST HAKE
Courgette & Basil Purée, Heritage Tomatoes, Courgette & Kalamata Olive Tapenade
- Wild Caught, Cornwall
Subject to change based on availability
26
ROAST LOIN OF LAMB
Peas, Broad Beans & Pancetta, Pea Hummus, Gremolata, Crispy Braised Shoulder
- Free Range, Meadow Grazing
30
Sides
GRILLED HISPI CABBAGE (v)
4.5
Crispy Bread Crumbs, Garlic Sauce
SWEET POTATO FRIES (v)
6
HASH BROWNS
Twice Cooked in Beef Drippings
5
50p
Add Homemade Mayonnaise:
Plain, Garlic, Harissa
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