Available throughout January and February, Fridays and Saturdays

One Course £10    Two Courses £20    Three Courses £30

To Start

Gravadlax, rye and fennel focaccia, gin and tonic espuma, crispy capers, lemon and dill

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Sussex game pate, sauce gribiche, toasted brioche

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Celeriac velouté, hazelnut and parsley oil (Ve)

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Main Course

Butter poached cod, beetroot and potato dauphinoise, curly kale, Jerusalem artichoke beurre blanc

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Pan roasted duck breast, braised chicory, fondant potato, carrot and orange puree, orange and duck jus

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Gnocchi, roasted cauliflower, leek and cheese gratin (Ve)

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Puddings

Apple tarte tatin with vanilla ice cream

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Vanila pannacotta, mulled wine poached pear, mixed nut granola

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Cranberry bread and butter pudding, satsuma crème anglaise (Ve)

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Cheeseboard of local Sussex cheeses with Oast Farm chutney (+5)

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Allergen Information – Please speak to a member of staff if you have any allergies or dietary requirements.

A discretionary 12.5% service charge is added to each invoice