TO START ...
fried Haloumi & Falafel with roasted Red Pepper Coulis and Dukkah
minted courgette and lentil salad
Duo of Smoked Fish Carpaccio – air-cured Tuna & Springs Salmon
with Roquette, Fennel & Orange Salad, Greek extra-virgin olive oil, wild fennel pollen
Bang Bang Turkey -
classic Sichuanese salad made with roasted Sussex Kelly Bronze Turkey
served in crispy rice paper bowl
Wildebeest Burger topped with smoked Ashdown Forrester Cheese
chips, smoked chilli-ketchup-mayo dip, pickled chilli & tomato salad
TO FOLLOW ...
Wild Mushroom Ravioli with caramelised Salsify & crispy smoked Ricotta
steamed leeks, sage butter
pan-fried Stonebass Fillet with King Prawns
basmati rice, tomato-saffron-ginger sauce, spinach
Wild Boar & Ale Ragout in Puff Pastry Box
potato-sweet potato-gratin, braised red cabbage, broccoli
chargrilled Ostrich Fillet Steak with Thai Parsnip Puree
crispy Jasmine rice maki, stir-fried savoy cabbage, toasted cashews, cucumber-mint-salsa
THEN ...
Cheese Course: Cotherstone Cheese with Membrillo
TO FINISH ...
Dark Chocolate & Chilli Truffle Cake with
crispy Cinnamon-Tortilla, Maple-Pecan-Praline
Almond, Stem Ginger & Polenta Cake with Cream & caramelised Clementines
Saffron Panna Cotta with baked Quince in Filo Pastry
Lychee & Rose Sorbet in Pink Cava
