5 – c o u r s e s & g l a s s o f f i z z £ 5 5
Working closely with Chef Patrons, Shauna and Mark Froydenlund, Marcus has created a menu that celebrates the very best seasonal ingredients in original and unique ways, using ingredients sourced from the best UK suppliers, including his own kitchen-garden in Sussex.
Running until the 31st August, guests can enjoy 5 stunning courses with the option of matching wines, expertly paired by our head sommelier, Michael Deschamps. Vegetarian menus are also available.
S A M P L E M E N U
Sourdough crumpets, shellfish bisque, dill and shallot essence
Slow cooked egg, Mr Little’s Yetholm potato, wild garlic
Roasted cod, fennel cream, lovage salsa verde, matelote sauce
Lamb rump, burrata, courgette, Jersey Royals
Optional selection of cheese (£16.50 supplement)
Buttermilk parfait, lavender glazed peach, grapefruit doughnuts
Monday to Friday lunch & dinner
Subject to availability