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.
Menu of the Month
Introducing the Paleo Food Diet! Creations inspired from the cookbook ‘Nom Nom Paleo’ by New York Times bestselling authors, Michelle Tam & Henry Fong. The idea behind this menu is simple: eat more whole, nutrient rich dishes for improving health through real food.
Mini Starters
- Chinese egg foo young served with homemade sriracha sauce
- Shot of bloody mary tomato
Mains
Menu 1
- Peruvian roast chickenwith aji verde chilli sauce
- pistachio apple saladwith honey mustard dressing
Menu 2
- eggplant ‘ricotta’ stacksmacadamia nut ‘ricotta’ with fresh basil and heirloom tomatoes
- kabocha wedgesroasted winter squash with fresh ground pepper and balsamic dressing
Seasonal Menus
Sit down menus, private dining, small events.
- Cured Salmonwith pickled fennel and apple with mustard dressing and wholemeal soda bread
- Supreme of cornfed chickenin cider and saffron sauce with crushed pumpkin, potatoes and wilted spinach
- Lemon Marscapone Posset
- Duck Rilletteon toasted fig bread with pickled pear
- Low and Slowshoulder of southdowns lamb with orange and cranberry stuffing, red wine sauce and roast vegetables
- Chewy meringueswith chantilly cream and caramelised apples
- Green herb and chickpea felafel ballswith tahini sauce and fresh banana shallot
- Honeyed sweet potatoand chick pea casserole with tomatoes and spinach served with warm salad of couscous, apricot and toasted sesame seeds
- Chocolate fondant tartwith gingersnap crust
- Beetroot and horseradish macaronwith fresh mackerel tart
- Belly porkwith sage and lemon stuffing, soy and ginger gravy. Served with roast root vegetables and kale
- Limoncello possetwith lavender shortcake
Mains
Menu 1
- Mediterranean prawnsin shell, cooked in dill, lemon and garlic with salsa verde
- Skewers of grilled chickensoy and ginger marinade, with spicy peanut sauce
- Roast red, yellow and green pepperswith tahini and parsley sauce
- Crushed potatoand red onion salad
Menu 2
- Hot and sour chicken salad(carrot, radish, cucumber, red peppers, Chinese cabbage) with chilli dressing
- Charred squidwith cannelloni beans, rocket, lemon and oil dressing
- Roast beet saladwith toasted corn and green pepper, honey dressing
- Grilled auberginewith 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 kebabswith green herb yogurt sauce
- Bulgarquinoa and fresh green herb salad
- Red cabbage slawwith slaw and fennel and apple, mint and mayo
Menu 4
- Roast topside of beefserved rare with honey mustard and horseradish sauce
- Poached fillet of salmonwith avocado, watercress and lemon sauce
- Charred broccoli saladwith red onion and cherry tomatoes, lemon and herb dressing
- Hot Jersey Royalswith mint and parsley butter
Desserts
- Chocolate fondant tartwith gingersnap crust
- Meringueswith 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
- Sussex blue
- Golden Cross soft goat
- Sister Sarah (Ashdown)
- Sussex crumble
- Ashdown Foresters
Sharing plates
Big flavours on small plates
- Homecured salmonon corncake blini, picked cucumber
- Butternut Squashcumin and coconut soup shot with mini hajis
- Smoked mackerel patéwith gooseberry paste on rye toast
- Sushi rollwith avocado and tuna, soy and wasabi dipping sauce
- Fresh fig and prosciutto skewer
- Bocconcinifresh basil and sunblush tomato skewer
- Ricotta and spring onion tartlets
- Duck liver patéon toasted brioche with caramelised apples
- Thai prawn red currywith noodles
- Aubergine and tomatowarm salad with couscous
- Taboulehwith goat cheese, herbs and red onion
- Avocado icecreamwith parmesan wafer
- Smoked salmonon pumpernickel with dill and horseradish cream
Wine Menu
White
- Michel Servin BlancFrench Regions
- Krizno Sauvignon Blanc RibollaSlovenia
- Baron de Baussac ViognierSouth of France
- Picpoul Plo d’Isabelle, Picpoul de PinetSouth of France
- Fernlands Sauvignon Blanc, MarlboroughNew Zealand
- Chablis Cape St MartinBurgundy
- Pouilley-Fume Pierre BrevinLoire
Red
- Michel Servin RougeFrench Regions
- Five Foot Track ShirazAustralia
- Merlot Reserva, Terre VegaColchagua Valley
- St Desir Pinot NoirFrench Regions
- Capillo de Barro MalbecArgentina
- Rioja Reserva, Barón de EbroRioja
- Esprit de Lussac, Lussac St-EmilionBordeaux
Sparkling & Rosé
- Cava CalaminoSpain
- Prosecco Corte AltaItaly
- Chapel Down Brut NV, EnglandEngland
- Paul Drouet brutChampagne
- Nyetimber Classic Cuvée, EnglandEngland
- Le Bois des Violettes RoséFrench Regions