Chef's Highlights

FIRST COURSE
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Escabeche of yellowfin tuna with aubergine puree & herbs

"The freshest yellowfin tuna gently marinated in vinegar, peppercorns, fennel, orange juice, bay leaf and onion."

MAIN COURSE
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Supreme of sea trout, petit pois à la Francaise & Jersey Royals

"The best cut of the sea trout fillet with garden peas cooked in garlic and lardons and famous small, earthy potatoes from the Channel Island of Jersey."

DESSERT
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Broadoak cheddar, pear & grape chutney, walnut & raisin bread (v)

"Mature cheese from Stonegate in East Sussex made by the Dyeball family from free range milk. Vegetarian society accredited, Compassion in world farming - good commendation and Sussex food producer in 2016."