Lunch – Sample Menu

Lunch Sample Menu 1

  • Spicy Parsnip Soup (In the colder months)
  • Organic Beef Goulash served with Caraway Seed Dumplings, French Beans, Braised Red Cabbage & Soured Cream
  • Skate Wings served with Bubble & Squeak & Puy Lentil Jus
  • A Traditional 7 Piece Indian Vegetarian Thali served on an authentic Thali Plate consisting of:
    • Palak Paneer
    • Spinach & Indian paneer cheese -Channa Masala
    • A Creamy Coconut Milk based chick pea curry or a South Indian Red Lentil & Tor Dhal
    • Red cabbage & Nigella seeds
    • Vibrant Pilau Rice with Cashew Nuts, Sultanas, Cardamom, Turmeric & Cloves
    • Poppadom or Garlic & Coriander Naan
    • Onion Bhaji or Aubergine Pakora
    • Cucumber & Mint Raita
    • A yogurt based accompaniment to any Indian Dish
  • A Traditional Spanish Tortilla made with Free Range Eggs


  • Raspberry & White Chocolate Sponge Pudding served with Devon Creamy Custard
  • Tarte Au Chocolat served with Clotted cream & Fresh Blueberries
  • Fresh Fruit Salad
  • A Cheeseboard selection from Stonegate Cheeses our Suppliers in Sussex served with A selection of biscuits, Flatbreads, Quince Jelly & Grapes

Salad Bar

  • A Traditional Tricoloure Salad of Beef Tomatoes, Cherry Tomatoes, Avocado, Buffalo Mozzarella, Fresh Basil Leaves & Extra Virgin Olive Oil
  • Fine Bean & Courgette Salad Drizzled with a Tahini Dressing
  • Spelt Salad with Squash & Fennel
  • Vegetarian Samosa’s with a Mango Chutney dip
  • A Mediterranean Platter consisting of Falafel, Houmous, Pitta triangles, Griddled Asparagus, Aubergine & Courgette, Chargrilled Red Bell Pepper, Kalamata Olives, Pickled Chilli’s & Stuffed Vine Leaves
  • Watercress, Orange & Beetroot

Salad Lunch Sample Menu 2

  • Brocolli & Stilton Soup
  • Seared Duck Breast 5 Spice Served with Glass Noodles, Mange Tout, Sugar Snap Peas, Purple Sprouting Broccoli & an Orange & Sesame Sauce
  • Panko Crumbed Crispy Squid served with Crushed Black Pepper Anya Potatoes, Petit Pois, Ginger Kale & a Zingy Lemon Creme Fraiche
  • Root Vegetable & Vintage Cheddar Pie topped with Sweet Potato Mash & served with Petit Pois
  • Asparagus Tart-Fresh Asaparagus on a Bechemel & Puff Pastry Base


  • Apple & Blueberry Crumble served with Devon Custard
  • Individual Lemon Meringue Pies served with whipped cream
  • Fresh Fruit Salad
  • Stonegate Cheeseboard selection served with a Selection of Crackers, Celery Sticks & our home made Tomato & Red Onion Chutney

Salad Selection

  • Pink Grapefruit & Sumac Salad
  • Roast Parsnip Puy Lentil & Peashoot Salad
  • Superfood Salad-Quinoa, Roasted Butternut Squash, Broccoli Florets, Roasted Yellow Pepper, Alfalfa Shoots & Toasted Pumpkin Seeds
  • Fig & Lambs Lettuce Salad with Manouri Cheese & Sunflower Seeds
  • A Classic Greek Salad with Crumbly Fresh Feta Cheese
  • Hot Ribs With Barbecue Sauce

Sample Menu 3

  • Traditional Organic Roast Beef on Bed of Watercress served with Yorkshire Pudding, Dauphinoise Potatoes, Roast Parsnips, Chantenay Carrots, Garden peas & Chefs special Gravy
  • Laksa Malaysian Curry with Loch Durie Salmon Fillet served with Jasmine Rice & Oriental Vegetable Tempura
  • Mediteranean Vegetable, Almond & Apricot Tagine served with Lemon & Coriander Cous Cous, Houmous & Pitta Bread
  • Cherry Tomato, Spinach & Gruyere Cheese Tart with Chive Pastry on a bed of Rocket Leaves Dessert
  • Chocolate Sticky Fudge Pudding served with Devon Cream Custard
  • New York Baked Cheesecake served with Clotted cream, Fresh raspberries & a Raspberry Coulis
  • Fresh Fruit Salad
  • A Cheeseboard Selection of Spanish Cheeses, a fig compote & biscuits for cheese with Celery & fresh figs

Salad Bar

  • A Tricoloure of 3 types of Tomatoes, Haloumi Cheese, fresh basil leaves & drizzled with Extra Virgin Olive Oil
  • Ottilenghi’s Bitter Sweet Salad comprising of Blood Oranges, Radicchio Leaves, Red Endive, Red Chard Leaves, Ricotta Cheese, Toasted Pine Nuts & Pomegranate Seeds with a Maple Syrup & Orange Blossom Dressing
  • A Carrot, Sesame & Sweet Chilli Salad dressed with Fresh Coriander Leaves
  • A Tuna Salad Nicoise with a Twist!
  • Sumac Encrusted Aubergine & Red Bell Pepper Salad with a Houmous & Yoghurt Drizzle
  • Vegetable Samosas with a Sweet Mango Dip