Our Menus

Seasonal & scrumptious

Our menus for parties and weddings offer innovative dishes which look and taste fantastic. You can serve these yourself or have our staff to do the work for you. We also regularly change our menus as each new season brings its own selection of ingredients.

Winter means spices, ginger, cardamom, allspice, nutmeg, cloves, black pepper and cinnamon – to add warmth and depth to low and slow braises and casseroles, perfect for sharing. Warm salads of roast pumpkin or sweet potato, with hot and sour dressings. Imagine a table packed with delicious aromatic dishes and sparkling with colour.

Custom make your event by mixing and matching menus or tell us what you love most and we’ll have a go at making it for you.

Winter menus 2015-16

Sit down menus, private dining, small events.

Cured Salmon
with pickled fennel and apple with mustard dressing and wholemeal soda bread
Supreme of cornfed chicken
in cider and saffron sauce with crushed pumpkin, potatoes and wilted spinach
Lemon Marscapone Posset
Duck Rillette
on toasted fig bread with pickled pear

Low and Slow
shoulder of southdowns lamb with orange and cranberry stuffing, red wine sauce and roast vegetables
Chewy meringues
with chantilly cream and caramelised apples
Green herb and chickpea felafel balls
with tahini sauce and fresh banana shallot
Honeyed sweet potato
and chick pea casserole with tomatoes and spinach served with warm salad of couscous, apricot and toasted sesame seeds

Chocolate fondant tart
with gingersnap crust
Beetroot and horseradish macaron
with fresh mackerel tart
Belly pork
with sage and lemon stuffing, soy and ginger gravy. Served with roast root vegetables and kale
Limoncello posset
with lavender shortcake

Party & wedding buffet menus

Mini Starters

Mixed olives, focaccia and olive oil/balsamic
Shot of bloody mary tomato
Green pea and red onion tartlet
Home cured local salmon on corn cake blini

Duck rillette on toasted fig bread, onion marmalade
Homemade paté on soda bread with red onion salsa
Tuna civeche

Mains

Menu 1

Mediterranean prawns
in shell, cooked in dill, lemon and garlic with salsa verde
Skewers of grilled chicken
soy and ginger marinade, with spicy peanut sauce
Roast red, yellow and green peppers
with tahini and parsley sauce
Crushed potato
and red onion salad

Menu 2

Hot and sour chicken salad
(carrot, radish, cucumber, red peppers, Chinese cabbage) with chilli dressing
Charred squid
with cannelloni beans, rocket, lemon and oil dressing
Roast beet salad
with toasted corn and green pepper, honey dressing
Grilled aubergine
with date yogurt, pickled lemon and toasted almonds

Menu 3

Chilli beef salad
(coriander, toasted sesame, cobb, spinach, chilli) with soy and honey dressing
Lamb and green lentil shami kebabs
with green herb yogurt sauce
Bulgar
quinoa and fresh green herb salad
Red cabbage slaw
with slaw and fennel and apple, mint and mayo

Menu 4

Roast topside of beef
served rare with honey mustard and horseradish sauce
Poached fillet of salmon
with avocado, watercress and lemon sauce
Charred broccoli salad
with red onion and cherry tomatoes, lemon and herb dressing
Hot Jersey Royals
with mint and parsley butter

Desserts

Chocolate fondant tart
with gingersnap crust
Meringues
with chantilly and fresh berries
Lemon mascarpone posset

Strawberry short bread stack
Raspberry and almond frangipani tart
Whisky cream cranachan

Sussex cheese board

Served with oatcakes and water biscuits and homemade chutney and pickled pears

These choices may vary according to season.

Sussex blue
Golden Cross soft goat
Sister Sarah (Ashdown)
Sussex crumble
Ashdown Foresters

Sharing plates

Big flavours on small plates

Homecured salmon
on corncake blini, picked cucumber
Butternut Squash
cumin and coconut soup shot with mini hajis
Smoked mackerel paté
with gooseberry paste on rye toast
Sushi roll
with avocado and tuna, soy and wasabi dipping sauce
Fresh fig and prosciutto skewer
Bocconcini
fresh basil and sunblush tomato skewer
Ricotta and spring onion tartlets

Duck liver paté
on toasted brioche with caramelised apples
Thai prawn red curry
with noodles
Aubergine and tomato
warm salad with couscous
Tabouleh
with goat cheese, herbs and red onion
Avocado icecream
with parmesan wafer
Smoked salmon
on pumpernickel with dill and horseradish cream