The menu will be the taster menu with accompanying matched wine

DIVED SCALLOPS – seared with Espelette pepper, on a minted pea puree, broad beans and crispy prosciutto and lemon emulsion

LOBSTER BISQUE – A quenelle of Brixham crab and crème fraiche, decanted at the table, with a focaccia crisp

SUSSEX LAMB TWO WAYS – Cannon and bolognaise, on aubergine caviar with poleinte, roquette pesto and confit egg plant

SEARED GRESSINGHAM DUCK BREAST – Spelt porridge with celeriac press, confit pearl onions, grand cuvee mandarine reduction, and poached Himalayan crabapple

MAYER LEMON AND POPPY STREUSEL -Deconstructed lemon meringue pie with lemon balm cress and strawberry dust

SELECTION OF BRITISH CHEESE -With Guinness jelly

Coffee and Mignardise