Traditional Fish Soup, Poached Langoustine, Tarragon Oil, Rouille & Cheese Straw
Clyde Hollett – Present Executive Chef
Ballotine of English Oxtail, Carrot & Star Anise Puree, Pickled Carrot, Carrot Crisp, Beef Fat Brioche Muffin
Dan Storey – Present Head Chef
Tempura of South Coast Squid, Cherry Tomato Salsa, Chilli & Lime Aioli (GF)
Malcom Goble - Past Executive Chef
Tandoori Roasted Monkfish, Marinated Vegetable Salad, Coriander Yoghurt, Cauliflower Bhaji (GF)
Phil Peters - Future Head Chef
Fillet Of Halibut Bourguignon, Button Onions, King Oyster Mushroom, Crisp Streaky Bacon, Fish Red Wine Jus (GF)
Clyde Hollett - Present Executive Chef
Fillet of Line Caught Wild Seabass, Selsey Crab Risotto, Steamed Clams, Fennel Marmalade (GF)
Dan Storey - Present Head Chef
Roasted Fillet of English Beef, Braised Short Rib Croquettes, Cavolo Nero, Bordelaise Sauce
Malcom Goble – Past Executive Chef
Roasted Breast of Gressingham Duck, Confit Duck Leg & Savoy Cabbage Roulade, Fondant Potatoes, Salted Blackberries, Blackberry Jus (GF)
Dan Storey - Present Head Chef
White Peach Parfait, Matcha Tea Cream, Lime Meringue, Mango Salsa (GF)
Clyde Hollett – Present Executive Chef
Granny Smith Apple & Blackberry Cheesecake, Vanilla Marshmallow, Honeycomb
Phil Peters - Future Head Chef
Hot Chocolate Fondant Pudding, Almond Tuille, Black Cherry Confit, Almond Mascarpone
Malcom Goble -Past Executive Chef
Salted Caramel Tart, Burnt Orange Curd, Caramelised Orange, Vanilla Ice Cream
Phil Peters – Future Head Chef
