House Restaurant Menu


Chef’s soup of the day, with crusty roll  5.95

Bruschetta with tomatoes, garlic, red onion & basil on grilled sourdough 6.95

Parma ham, fresh fig, free range poached egg with wholegrain mustard and honey dressing 9.50

Prawn, smoked salmon, Marie Rose & avocado timbale 9.95

Chicken liver parfait with cognac, shallots & garlic, sourdough toast & red onion chutney. 8.95

Portobello mushroom with a spinach and parmesan farce, grilled with buffalo mozzarella 7.50

Pan seared Rye Bay scallops with chorizo & minted pea puree - starter 13.95 or main course 19.95

Crispy coated rosemary and garlic French brie wedges with a cranberry sauce 7.95

Main Courses

Romney Marsh lamb rump with tenderstem broccoli, dauphinoise potatoes, rosemary & redcurrant jus  27.50

Corn fed chicken supreme with creamy wild mushrooms, sauteed potatoes and fine green beans. 18.95

Herb crusted cod fillet warm rustic plum tomato and courgette salsa, crushed new potatoes 22.50

Traditional fish & chips with beer battered haddock chunky chips, charred lemon & mushy peas  17.95

Asparagus, roasted garlic & broad bean risotto with peppered rocket & parmesan shavings. 14.95

Vegan lightly spiced butternut squash, cumin, lentil filo parcel with a fresh pesto cream 15.95

Gnocchi with a classic arrabbiata sauce, rocket and parmesan shavings 13.95

Hake, salmon, and king prawn fish pie with seasonal vegetables 18.50


28 day matured steak. Served with chunky chips, grilled flat mushroom & vine cherry tomatoes

Choose between a garlic butter, blue cheese or peppercorn sauce.

8oz Sirloin  28.95 | 7oz Fillet  32.50



Side Dishes

Seasonal green vegetables
Dauphinoise potatoes
Chunky chips
Curiously brewed onion rings
Tomato and red onion salad


4.95 per dish


White chocolate, meringue and raspberry roulade, with fresh raspberries  7.95

Sticky toffee pudding with clotted cream & warm toffee sauce 8.95

Pomegranate and lemon posset with shortbread biscuit 6.95

Cappuccino cheesecake and red berry coulis 6.95

Blackcurrant mousse on a biscuit base with a fruit of the forest compote  7.50

Chocolate fondant with a warm & rich centre with vanilla ice cream  7.50

Ice cream or sorbets
(Strawberry, chocolate, vanilla, mint choc chip, honeycomb
Mango, blackcurrant, lemon or orange ) 6.50

A selection of English cheeses: Applewood, Stilton, mature Cheddar & Brie
with celery, grapes & homemade chutney. 9.95