TASTE OUR

STARTERS

Our Award-Winning Chicken Liver Parfait, Red Onion Marmalade, Toasted Brioche | 9.5

Pan Fried King Prawns, Chilli, Garlic Butter, Aioli, Toasted Sourdough | 11.5

Blow-Torched Mackerel Fillet, Compressed Celery, Celeriac Remoulade, Chive Oil, Croute | 9.5

‘Harwood Arms’ Scotch Egg, Oxford Sauce | 9.5

Rabbit, Tarragon & Blue Cheese Croquette, Wilted Spinach, Shimeji Mushroom, Black Garlic Cream | 9.5

Sussex Halloumi, Isle of Wight Heritage Tomato Bruschetta, Wild Garlic Pesto, Balsamic | 9.5

MAIN

Fillet of Essex Grass-Fed Beef, Potato Pave, Crème Fraiche, Crispy Kale, Mission Spice | 38

Roasted Supreme of Chicken, Broad Bean & Garlic Pesto, Parmentier Potato, Carrot, Shimeji Mushroom, Jus | 25

Belly of Pork, Creamed Potato, Cider-Glazed Leek, Tenderstem Broccoli, Puffed Crackling, Madeira Jus | 26

Pan-Roasted Cauliflower, Spiced Smashed Butter Bean, Mango Puree, Pomegranate, Hazelnut | 18

Pan-Fried East Coast Skate Wing, Lemon Butter, Crushed Potato, Spring Onion, Rocket & Sun-Dried Tomato Salad | 26

Chateaubriand of Essex Grass Fed Beef, Sautéed Mushrooms, Confit Tomato, Hand-Cut Chips,
Peppercorn Sauce, Rocket & Sun-Dried Tomato Salad (to share) | 42 per person

PUDDINGS

Apple Tarte Tatin Honeycomb Ice-Cream (Please allow 15 mins) | 11

Vanilla Crème Brûlée, Shortbread | 9

Eton Mess, Chambord Chantilly Cream, Fresh Berries, Meringue | 9

Burnt Honey & Sea Salt Panna Cotta, Apple & Vanilla Gel, Tuille | 9

Salted Caramel & Chocolate Tart, Chantilly Cream, Raspberry | 11

CHEESE

Chef’s Selection of Cheeses Served With House Chutneys & Biscuits | 15
(ideal for sharing)
Add a Glass of Tawny or Rose Port | 8

Please let the manager know of any allergies or dietary requirements

please note this menu may be subject to change