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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 Purée, Pickled Jalapeños,
Purple Beetroot, Radish
Mains
SLOW COOKED PORK BELLY
Sauteed Leeks, Onions & Dijon Mustard, Onion, Garlic & Black Pudding Purée
- Free Range, Sussex
SOUTH COAST POLLOCK
Courgette & Basil Purée, Heritage Isle of Wight Tomatoes, Courgette & Olive Tapenade
- Wild Caught, Cornwall
(sea fishing is weather dependant, the catch of the day may change)
Dessert
STRAWBERRY ETON MESS (V)
Strawberries, Hibiscus Cream, Hibiscus Meringue, Strawberry Sorbet
THREE COURSES FOR 36
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