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SET LUNCH
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
Saving you upto 25% compared to the A La Carte Menu!
Starters
BRAISED DUCK LEG
Hoi Sin Stir Fry, Toasted Sesame Seeds
- Free Range
CITRUS CURED TROUT
Avocado & Lime Puree, Purple Beetroot, Pickled Jalapenos, Radish, Coriander Cress
Mains
SLOW COOKED PORK BELLY
Red Pepper, Maple & Soy Glazed Sweetheart Cabbage, Crispy Breadcrumbs, Toasted Pecans, Sicilian Basil & Almond Pesto, Ricotta & Lemon
- Free Range, Sussex
SOUTH COAST SKATE
Isle of Wight Tomatoes, Olives, Fried Capers, Gremolata: Olive Oil, Mixed Herbs, Garlic
- Wild Caught, Cornwall/Devon
Dessert
LEMON & ELDERFLOWER SPONGE (V)
Strawberries, Lemon Curd, Mint
- Secretts Farm, Milford
TWO COURSES FOR 30 | THREE COURSES FOR 36
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