Middle and Over Wallop

Middle & Over Wallop £67.00 for 3 courses

20 May to 2 July

First Courses

Crab and avocado tian, pickled mooli, salmon caviar and dark rye bread

Sussex feta, soft quail eggs, pea purée, heritage radish, affilia sprouts and truffle dressing v

Cured salmon, beetroot, treacle mayonnaise, toasted hazelnuts

Smoked duck, fig, green bean and orange, pistachio dressing

Local asparagus, truffled Parmesan, caper and raisin dressing v


Main Courses

Poached corn-fed chicken breast, boudin leg, sweetcorn chowder, asparagus, crisp skin

Fresh egg linguini, seasonal mushrooms, Twineham Grange velouté, grated summer truffle v

Fillet of bream, Jersey Royal potatoes, peas, broad beans, lemongrass foam

Beef Wellington, black olive mash, cavelo nero, roast bone marrow butter

Lightly-curried risotto, with lobster and king prawns, cauliflower and raisins, wild garlic (£5 supplement)

Devonshire white crab, heritage carrot and coriander salad, toasted hazelnut dressing Jersey Royals (a cold main course)


Peanut butter parfait, dark chocolate cookie, cherry jelly v

Poached Yorkshire rhubarb, walnut tartine, wild strawberry sorbet v

Dark chocolate and caramel mousse, white chocolate ice cream, salted caramel truffle, hazelnut praline v

Kent strawberries, popcorn panna cotta, aged balsamic syrup, sultana oat clusters

British cheese plate, quince and savoury biscuits

4 July to 2 August

First Courses

Ramekin of Queen Scallops and prawn thermidor

Hampshire watercress velouté, crisp Burford hen’s egg, smoked almonds, tomato straw v

Rabbit terrine, homemade piccalilli, pickled shallots, fennel and sultana toast

Asparagus, parsley root purée and crisps, mustard vinaigrette v

Salmon ceviche, sweet and sour cucumber, herbed crème fraîche and citrus crumble

Main Courses

Roasted sea trout fillet, saffron potatoes, leeks, samphire and brown shrimps, smoked butter buerre blanc

Sweetcorn ‘couscous’ with smoked almond curds, summer vegetables, cucumber and mint emulsion v

Steamed fillet of sea bass, potato rosti, pea and broad bean fricassée, polonaise crumb

Guinea fowl breast, ballotine of leg, spinach, braised lentils with oyster mushrooms

Rack of lamb, saffron Israeli couscous, seared little gem, dried fruits, rosemary jus

Beef tenderloin, Sussex asparagus, black beluga lentils, goat’s cheese dressing, buttered new potatoes (a cold main course)


Strawberries, elderflower mousse, pistachio and mint meringue

Hot dark chocolate tart, caramelised banana and sultana ice cream, salted caramel popcorn, chocolate crumble v

Raspberry mousse and sorbet, white chocolate snow, basil syrup

Paris-Brest with praline crust and espresso mousse, mocha sauce v

British cheese plate, quince and savoury biscuits

3 August to 27 August

First Courses

Warm Sussex mackerel fillet, smoked cod’s roe cream, samphire

Burratta, pea and broad bean emulsion, herb salad, mint oil v

Home-smoked duck breast, confit leg croquette, beetroot remoulade and pomegranate molasses dressing

Chicken and spinach ballotine, black garlic aioli, charred little gem, sweet corn granola

Shallot, Madeira and balsamic tatin, Golden Cross mousse, sherry caramel reduction v


Main Courses

Corn-fed chicken breast, fondant potato, pea & broad beans, tender stem broccoli, pancetta lardons, light chicken jus

Heirloom carrot gnocchi, pistachio and pumpernickel v

Gressingham duck breast, cold pressed rapeseed mashed potato, shallot purée, sautéed girolles, spinach and jus

Fillet of beef, Reblochon pommes purée, textures of cauliflower, watercress foam

Herb-crusted halibut fillet, black truffle dauphine potato, roasted globe artichoke, buttered long summer beans

Poached lobster, summer vegetables, ratte potato salad, curried mayonnaise (a cold main course) £5 supplement



Amalfi lemon mousse, hung honey yoghurt, compressed citric cucumber, financier, cucumber & lemon verbena sorbet

Cherry ripple Arctic roll, macerated strawberries, strawberry and kirsch sauce, cherry jelly v

Dark chocolate salted caramel delice, peanut crumble, fromage frais sorbet

Classic rum baba, caramelised pineapple, praline cream v

British cheese plate, quince and savoury biscuits

Coffee and chocolate

**£5.00 supplement per person

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