Mildmay Restaurant

£46.00 per person for two courses

£57.00 per person for three courses


20 May to 2 July

First Courses

Chicken and apricot terrine, sweet mustard and dill dressed leaves

Sussex-coast mackerel, pancetta dressing, baby spinach, toasted sugared walnuts

Homemade ricotta, saffron dressed heritage tomatoes, watercress  V

Smoked salmon, beetroot and celeriac remoulade, citrus jelly, Keta caviar, yoghurt dressing

Kentish asparagus, poached quail eggs, caper burnt butter V

Main Courses

Sea trout fillet, black pepper gnocchi, orange and courgette salad, lobster oil

Pork cutlet, apple mash, glazed Chantenay carrots, watercress salad, pork jus

Black sesame-battered haloumi, potato terrine, High Weald feta, pea purée, mint emulsion V

Rump of lamb, soft polenta, carrots, gremolata, spinach, lamb jus


Raspberry and pistachio Bakewell tart, raspberry crush, raspberry sorbet V

Kent strawberries, lime and mint syrup, Champagne sabayon V

Vanilla panna cotta, poached rhubarb, rhubarb sorbet and shortbread

Traditional summer pudding, mixed berries, Cornish clotted cream V

British cheese plate, homemade chutney, savoury biscuits


4 July to 2 August

First Courses

Chargrilled asparagus, poached hen's egg, toasted hazelnut dressing V

Potted salmon, pickled cucumber, heritage radish, Hampshire watercress, granary toast

Silverside Breasola, rocket, and pesto, smoked ciabatta croutons

Potato and leek cream soup, saffron-caramelised leeks and oyster leaves V

Prawn and avocado cocktail

Main Courses

Grilled hake, truffled polenta chips, watercress, pea and broad bean salad

Rump of  lamb, fondant potato, broccoli cheese fondue, tenderstem, lamb jus

Coriander-marinated tofu, dukkah-crusted soft boiled egg, tabbouleh, pomegranate dressing V

Pan-fried calves liver, sage buttered new potatoes, caramelised onions, baby carrots, salsa verde, Prosciutto crisp


Three Pavlovas - strawberry Chantilly with marinated strawberries; raspberry curd with mint meringue; rhubarb and custard V

Crème brûlée, lavender biscuit V

Mango cheesecake, passionfruit jelly, caramel crumb V

Traditional Summer Pudding, mixed berries, clotted cream V

British cheese plate, homemade chutney, Savoury Biscuits

3 August to 27 August

First Courses

Warm Golden Cross goat's cheese, smoked tomato cheese straw, Waldorf salad, quince aioli V

Chilled Hampshire watercress soup, croutons V

Cecina air-dried beef, rocket and toasted hazelnut dressing

Pulled ham hock & leek terrine, apple gel, golden raisin purée, granary toast

Severn and Wye smoked salmon, pickled cucumber, yoghurt and dill dressing

Main Courses

Grilled sirloin steak, triple cooked chips, vine tomatoes, onion rings, béarnaise sauce (steak cooked medium rare)

Grilled red mullet fillet, braised butterbean purée, vegetable escabeche, mustard mayonnaise

Chargrilled vegetables wrapped in feuille de brick pastry, black olive confit potatoes, spinach, smoked yoghurt sauce V

Roasted chicken breast, garlic potato mash, green beans and toasted pine nuts, sautéed mushrooms, white wine cream sauce


Lemon curd tart, yoghurt sorbet, fennel pollen merinque V

Glyndebourne honey & almond cake, fromage frais ice cream, honey and orange jelly V

Estate-grown lemon verbena posset, poached summer berries, shortbread V

Traditional summer pudding, mixed berries, clotted cream

British cheese plate, homemade chutney, savoury biscuits


Coffee and chocolate

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