Eat, drink and relax

Full English breakfast
Your choice of poached, scrambled or fried eggs with 2 rashers of smoked bacon, a sausage, roasted vine tomatoes, hash brown, button mushrooms and beans

French toast
Toasted brioche with smoked bacon, honey and mixed berry compote

Wilted spinach and creamy burrata on toasted sour dough
with pine nuts and roasted vine tomatoes

Smoked salmon and scrambled egg
in a toasted sesame bagel with capers and walnuts

Sliced prosciutto and garlic spinach on toasted sour dough
with soft poached eggs and sun-blushed tomatoes

Overnight oats
Served with your choice of topping:
Apple, cinnamon and walnuts
Banana and honey
Almonds and berry compote

All produce is purchased daily and menu items may vary according to availability on the day.

If you are vegan or have any special dietary requirements, please speak with a member of staff as we will do our best to cater for your diet.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Available Monday to Saturday from 12 -3pm

__ STARTERS __

Crushed avocado and sun-blushed tomato bruschetta on olive and rosemary focaccia, pickled vegetables, and chilli oil. V, VE, DF, NGCI*

Smooth butternut squash velouté with red lentil dahl, coriander and crème fraiche- DFO, NGCI, VE, V

Smoked salmon rosettes with toasted almond and cauliflower puree, pickled cucumber and crushed walnuts- DF, NGCI

__ MAINS__

Smoky chorizo and pork casserole with fresh basil, creamy mashed potato, and toasted seeded wholemeal bread. DF*, NGCI*

Homemade double beef burger in a brioche bun with tomato relish, gherkins, slaw, and paprika fries. NGCI*, DF*

Wild mushroom and black truffle risotto with creamed goat’s cheese and fried kale. V,VE*, DF*, NGCI

Beer-battered haddock and hand-cut chips, homemade tartare sauce, and minted peas. DF*, NGCI*

Roast turkey breast and leg with chestnut and cranberry stuffing, pigs in blankets, roast potatoes and honey roasted roots. NGCI*, DF

__ DESSERTS __

Cheese board

A selection of three English and French artisan cheeses with biscuits, celery, and homemade chutney.

Upgrade to five cheeses | Add £3

Classic Affogato

Vanilla ice cream, espresso, and homemade shortbread

Add a shot of Limoncello or Frangelico | Add £4

Apple and mixed berry crumble tart with homemade cinnamon ice cream and berry compote- V, NGCI*

 

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served from 12 – 3pm Monday – Saturday

__ LUNCH MENU __

Roast turkey breast and leg with chestnut and cranberry stuffing, pigs in blankets, roast potatoes and honey roasted roots | 21.50 NGCI*, DF

Beer-battered haddock and hand-cut chips, homemade tartare sauce, and minted peas | 17.5 DF*, NGCI*

Homemade fish goujons with paprika fries, tartare sauce, and side salad | 14.5 DF

Lemon and herb-breaded chicken goujons with paprika fries and side salad | 13.5 DF

Homemade double beef burger in a brioche

bun with tomato relish, gherkins, slaw, and paprika fries | 14.5

Add-ons: Bacon | 2.5, Caramelised onions | 2.5, Camembert | 2.5 NGCI*, DF*

Wild mushroom and black truffle risotto with creamed goat’s cheese and fried kale | 21.5 VE*, V, DF*, NGCI

Crushed avocado and sun-blushed tomato bruschetta on olive and rosemary focaccia, mozzarella cheese, pickled vegetables, and chilli oil | 14.5 V

Smoked salmon and scrambled eggs, toasted sesame bagel, walnuts, and fried capers | 13.5

Peppered 8oz sirloin steak with roasted plum tomatoes, hand-cut chips, and dressed side salad | 29 NGCI, DF*

Add-ons: Garlic butter | 2.5, Blue cheese | 2.5, Peppercorn sauce | 2.5

Shredded sprout, orange and pommegran avocado salad with toasted pistachios, red onion and citrus dressing. | 13 VE,V, DF, NGCI

Smoky chorizo and pork casserole with fresh basil, creamy mashed potato, and toasted seeded wholemeal bread | 16 DF*, NGCI*

 

__ SANDWICHES __

Served cold or toasted on your choice of white or brown bread with crisps and a side salad.

Served on your choice of white or brown bread with a dressed side salad and seasoned chips | 3

CHOOSE ANY TWO FILLINGS | £2.5 each

Sussex Charmer cheddar

Smoked back bacon

English breakfast sausage

Caramelised red onion

Normandy Camembert

Honey roasted ham

Sun-blushed tomatoes

Rocket leaf or Lolla Rosso lettuce

ADDITIONAL PREMIUM FILLINGS | 4 each

Sliced roast beef

Homemade fish goujons

Lemon and herb chicken goujons

Smoked Atlantic salmon

Sliced avocado

Turkey breast

 

__ BAKED POTATOES __

Fluffy, buttered baked potato, served with homemade coleslaw and side salad | 7

ADD A CHOICE OF TOPPINGS

Crispy chopped bacon | 3

Baked beans | 2.5

Sussex Charmer cheddar | 3

Spring onion creamed cheese | 2

Caramelised red onion | 2.5

 

__ DESSERTS __

Traditional steamed Christmas pudding and brandy sauce with winter berries and homemade vanilla ice cream | 8 V

Baked dark chocolate tart with poached pear, orange vanilla ice cream, candied pecans and fresh pomegranate |9 V

Syrup-soaked lemon polenta cake with poached rhubarb, sweet basil sorbet, and dark chocolate soil| 9 NGCI, VE, V, DF

Apple and mixed berry crumble tart with homemade cinnamon ice cream and berry compote- | 9 V, NGCI*

Classic affogato – vanilla ice cream, espresso, and homemade shortbread | 7

Add a shot of limoncello or Frangelico | 4 NGCI*, V

A selection of English and French artisan cheeses with biscuits, celery, and homemade chutney

3 cheeses | 9.5 or 5 cheeses | 12.5 NGCI*, V

 

*Upon request

VE – vegan,

V – vegetarian,

DF – dairy free,

NGCI– Non Gluten Containing

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served from 12 – 3pm Monday – Saturday

__ LUNCH MENU __

Roast turkey breast and leg with chestnut and cranberry stuffing, pigs in blankets, roast potatoes and honey roasted roots | 21.50 NGCI*, DF

Beer-battered haddock and hand-cut chips, homemade tartare sauce, and minted peas | 17.5 DF*, NGCI*

Homemade fish goujons with paprika fries, tartare sauce, and side salad | 14.5 DF

Lemon and herb-breaded chicken goujons with paprika fries and side salad | 13.5 DF

Homemade double beef burger in a brioche

bun with tomato relish, gherkins, slaw, and paprika fries | 14.5

Add-ons: Bacon | 2.5, Caramelised onions | 2.5, Camembert | 2.5 NGCI*, DF*

Wild mushroom and black truffle risotto with creamed goat’s cheese and fried kale | 21.5 VE*, V, DF*, NGCI

Crushed avocado and sun-blushed tomato bruschetta on olive and rosemary focaccia, mozzarella cheese, pickled vegetables, and chilli oil | 14.5 V

Smoked salmon and scrambled eggs, toasted sesame bagel, walnuts, and fried capers | 13.5

Peppered 8oz sirloin steak with roasted plum tomatoes, hand-cut chips, and dressed side salad | 29 NGCI, DF*

Add-ons: Garlic butter | 2.5, Blue cheese | 2.5, Peppercorn sauce | 2.5

Shredded sprout, orange and pommegran avocado salad with toasted pistachios, red onion and citrus dressing. | 13 VE,V, DF, NGCI

Smoky chorizo and pork casserole with fresh basil, creamy mashed potato, and toasted seeded wholemeal bread | 16 DF*, NGCI*

 

__ SANDWICHES __

Served cold or toasted on your choice of white or brown bread with crisps and a side salad.

Served on your choice of white or brown bread with a dressed side salad and seasoned chips | 3

CHOOSE ANY TWO FILLINGS | £2.5 each

Sussex Charmer cheddar

Smoked back bacon

English breakfast sausage

Caramelised red onion

Normandy Camembert

Honey roasted ham

Sun-blushed tomatoes

Rocket leaf or Lolla Rosso lettuce

ADDITIONAL PREMIUM FILLINGS | 4 each

Sliced roast beef

Homemade fish goujons

Lemon and herb chicken goujons

Smoked Atlantic salmon

Sliced avocado

Turkey breast

__ BAKED POTATOES __

Fluffy, buttered baked potato, served with homemade coleslaw and side salad | 7

ADD A CHOICE OF TOPPINGS

Crispy chopped bacon | 3

Baked beans | 2.5

Sussex Charmer cheddar | 3

Spring onion creamed cheese | 2

Caramelised red onion | 2.5

 

__ DESSERTS __

Caramelised apple tart Tatin with honeycomb ice cream and blackberry gel | 9 GF*

Molten dark chocolate fondant with orange ice cream, chocolate caramel, and orange syrup |9 V

Syrup-soaked lemon polenta cake with poached rhubarb, sweet basil sorbet, and dark chocolate soil| 9 GF, VE, V, DF

Mirror-glazed blueberry gin parfait with white chocolate mousse and mint chocolate truffles | 9 GF, V

Classic affogato – vanilla ice cream, espresso, and homemade shortbread | 7

Add a shot of limoncello or Frangelico | 4 GF*, V

A selection of English and French artisan cheeses with biscuits, celery, and homemade chutney

3 cheeses | 9.5 or 5 cheeses | 12.5 GF*, V

*Upon request

VE – vegan,

V – vegetarian,

DF – dairy free,

NGCI– Non Gluten Containing

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Whether it’s a side dish for your meal or you want to graze over a few drinks at the bar…

Bread board with homemade olive & rosemary focaccia and brown multi seed loaf, served with spiced salt and butter | 5

Marinated mixed olives | 5 NGCI, DF, VE, V

Hand-cut triple-cooked chips | 4.5 NGCI*, DF, VE, V

Paprika-seasoned thin-cut fries | 4.5 NGCI*, DF, VE, V

Pigs in a blanket with cranberry sauce and roast chestnuts | 7

Sun-blushed tomato and mozzarella arancini with whipped goat’s cheese | 7.5 V, VE

Chilli and marinated prawn skewers with cool guacamole | 8 NGCI, DF*

Sautéed curly kale and roasted winter squash | 6 NGCI, DF*

Carraway and garlic roasted sprouts with fresh pomegranate seeds and pistachios | 7

Deep-fried whitebait and homemade tartare sauce| 5 DF

Grazing board | 18.5

A selection of four small plates to share, or to begin your meal.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served Monday – Saturday between 7 – 9pm | excludes December

__ STARTERS __

Smooth butternut squash velouté with red lentil dahl, coriander and crème fraiche- DFO, NGCI, VE, V | 8.50

Smoked salmon rosettes with toasted almond and cauliflower puree, pickled cucumber and crushed walnuts | 10 DF, NGCI

Shredded lemon chicken and sage ballotine, fried prosciutto, fresh fennel and a carrot and nutmeg puree| 9 NGCI

Crushed avocado and sun-blushed tomato bruschetta on olive & rosemary focaccia, pickled vegetable salad, and chilli oil | 8.5 DF, VE, V

 

__ MAINS __

Fresh fillet of local catch and buttered langoustine, charred baby leeks, lemon and coriander rice, with a shellfish broth | 28.5 NGCI

Baked cod in mornay sauce, herb roasted new potatoes, sauteed fine beans and carraway roasted vine tomatoes | 22.50

Peppered 8oz sirloin steak with plum tomatoes, hand-cut chips, and a dressed side salad | 29 NGCI

Garlic butter | 2.5 Blue cheese | 2.5 Peppercorn | 2.5 Béarnaise sauce | 2.5

Cajun spiced pork tenderloin fillet, rosti potato, sauteed kale, roast beetroot and a creamy cider sauce | 23.5 NGCI

Confit Gressingham duck leg, beetroot purée, celeriac dauphinoise, kale, and roasted squash with blackberry jus | 30 NGCI

Roast turkey breast and leg with chestnut and cranberry stuffing, pigs in blankets, roast potatoes, brussel sprouts and honey roasted roots | 21.50 NGCI*, DF

Mixed vegetables and vermicelli spring roll, roasted red pepper puree, maple soy sauce, baby leeks and toasted sesame seeds | 19.50 DF, VE, V

Wild mushroom and black truffle risotto with creamed goat’s cheese and fried kale | 21.5 NGCI, DF*, V, VE*

 

__ DESSERT __

Traditional steamed Christmas pudding and brandy sauce with winter berries and homemade vanilla ice cream | 8 V

Baked dark chocolate tart with poached pear, orange vanilla ice cream, candied pecans and fresh pomegranate |9 V

Syrup-soaked lemon polenta cake with poached rhubarb, sweet basil sorbet, and dark chocolate soil| 9 NGCI, VE, V, DF

Apple and mixed berry crumble tart with homemade cinnamon ice cream and berry compote- | 9 V, NGCI*

Classic affogato – vanilla ice cream, espresso, and homemade shortbread | 7

Add a shot of limoncello or Frangelico | 4 NGCI*, V

A selection of English and French artisan cheeses with biscuits, celery, and homemade chutney

3 cheeses | 9.5 or 5 cheeses | 12.5 NGCI*, V

 

*Upon request

VE – vegan,

V – vegetarian,

DF – dairy free,

NGCI– Non Gluten Containing

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Served from 12 – 3pm on Sundays
Please note that this is a sample menu and the menu will vary each week.

2 courses | 29.5
3 courses | 35.5

Starters

Potager soup of the season

Chicken ballotine
with beetroot puree, prosciutto crisps, and a lemon and mint broad bean salad

Tuna carpaccio
fresh fennel salad, pickled cucumber, and rocket oil

Braised lamb breast
with saffron yogurt, Romanesco broccoli and watercress

Mushroom tortellini
with fresh blueberries, dill mayonnaise and a lemon butter sauce

Mains

Roast beef & Yorkshire pudding
served with roast potatoes and seasonal vegetables

Roast chicken and stuffing
served with roast potatoes and seasonal vegetables

Honey and five spiced pork cutlet
with parsley mash, apple and rosemary cannelloni beans and red wine jus

Fresh catch of the day
with sautéed new potatoes, smoked tomato chili salsa, samphire, and dill sauce

Deep filled fish pie and tarragon mash
with curly kale, Romanesco broccoli and pine nuts

Wild mushroom and cauliflower risotto
with a watercress and radish salad

Sides

Grain mustard mash potato | 3.5

Seasonal Potager Vegetables | 3.5

Buttered Spinach | 3.5

Skinny Fries | 4

Chunky Chips | 4

Desserts

Triple chocolate brownie
with poached rhubarb, rhubarb gel and pistachio ice cream

Key lime pie
with Italian meringue, candid lemon, and lemon sorbet

Peach posset
with a milk lavender foam, granola, filo, and chocolate shards

Classic Affogato
Vanilla ice cream, espresso, and homemade shortbread

A selection of artisan cheeses
with biscuits, celery, and homemade chutney

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Every Thursday evening!

Please note that this is a sample menu and the menu will vary each week.

Mains

Lamb Cooked Two Ways
Noisette potatoes, truffle carrot puree, black kale and rosemary jus

Pan Fried Fillet of Sea Bass
Crushed new potatoes, wilted spinach and caper sauce

Seared Pave of Courgette
Roasted vine tomatoes, kale, beetroot puree and shallot petals

Desserts

Strawberry Creme Brulee
Homemade shortbread

Vanilla Panna Cotta
Meringue shards and kirsch cherries

Affogato
A shot of espresso poured over ice cream

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Seasonal Cocktails

Rose Spritz | 12.5
Pinkster gin, lime juice, elderflower syrup and prosecco built in a gin bowl and topped up with rose lemonade

Tropical Mai Tai | 12
Havana especial, Disaronno, grenadine, orange juice and pineapple juice shaken over ice

Peach Passion | 11
Kettle one Vodka, Archers, peach puree, lime juice and grenadine shaken over ice and served short

Blackberry Sour | 13
Bulleit bourbon, lemon juice, fresh blackberries, simple syrup, egg white served over ice

Hibiscus Margarita | 12.5
Olmeca Tequila, Cointreau, hibiscus syrup and lime juice shaken over ice

Flat White Martini | 11
Kettle one vodka, Baileys, double espresso and sugar syrup shaken over ice and double strained

Cucumber cooler | 12
Hendricks gin, St Germain, lemon juice fresh cucumber and simple syrup shaken over ice and served in a gin bowl with soda

Watermelon Motjito |12
Bacardi Rum, mint, lime juice, watermelon, and simple syrup in a tall glass with crushed ice and topped with soda

Classic Cocktails

Espresso Martini | 12
Kettle One vodka, Kahlua, espresso and simple syrup

Negroni | 13
Tanqueray London dry, Martini rosso and Campari, garnished fresh grapefruit

Aperol Spritz | 11
Aperol, Prosecco, topped up with soda and garnished with an orange slice

Tom Collins | 11
Tanqueray Gin, lemon juice, sugar syrup topped with soda water

French Martini | 12.5
Chambord liqueur, kettle one vodka and pineapple juice

Mojito | 11.5
Bacardi Rum, fresh mint, lime juice and sugar syrup topped with soda

Cosmopolitan | 12.5
Kettle One vodka, Cointreau, lime juice, cranberry juice and garnished with an orange twist

Dark and Stormy | 13
Kraken Spiced rum, fresh lime juice, sugar syrup, Angostura bitters and Fentimens Ginger Beer; mixed and layered over ice with a lime wedge garnish

Old Fashioned | 13.5
Bulleit Bourbon whiskey, simple syrup, angostura bitters and garnished with a fresh orange

Margarita |12
Olmeca tequila, Cointreau and lime juice served with a salt rim

 

Mocktails

CosNOpolitan | 6.5
Seedlip, cranberry juice, fresh lime juice, and simple syrup; shaken and served in a chilled martini with an orange peel garnish

Rose Spritz 0% | 7
Seedlip, lime juice and elderflower topped with sparkling rose lemonade

Cucumber Gimlet | 7
Cucumber, lime juice, elderflower and simple syrup topped with soda

Shirley Templye 0% | 6
Vintage mocktail of maraschino cherry syrup, fresh lime juice. dash of grenadine and ginger ale. Classic cherry garnish.

Please note that this is a sample menu and the exact menu may vary in price and availability.

Wines by the Glass and Carafe

White

175ml glass | 375ml carafe | 750ml bottle

CHENIN BLANC   6.85 | 13.5 | 25
Wide River, Robertson Valley, South Africa

PINOT GRIGIO  7.10 | 14.75 | 26.50
Amori, delle Venezie IGT, Italy

VIOGNIER  7.30 | 15 | 27
Los Coches Valle Central, Chile

CHARDONNAY  7.90 | 16.25 | 29.50
Freedom Cross, Franschhoek Cellars, South Africa

VERDO SAUVIGNON BLANC  9.30 | 19.25 | 35
Almansa, Spain

SAUVIGNON BLANC  10.10 | 21 | 39
Pask, Gimblett Gravels, New Zealand

Red

175ml glass | 375ml carafe | 750ml bottle

MERLOT  7 | 14.5 | 26
Pato Torrente, Central Valley, Chile

CINSAUT CABERNET SAUVIGNON  7.50 | 15 | 28
Freedom Cross, Franschhoek Cellars, South Africa

SHIRAZ  8.20 | 16 .25 | 30
Sunnycliff Estate, Victoria, Australia

MALBEC  8.40 | 17.5 | 32
Gougenheim, Mendoza, Argentina

PINOT NOIR  9 | 19 | 35

Rosé

175ml glass | 375ml carafe | 750ml bottle

PERLE VALENSOLE                                            9.20 | 19 | 35
Alpes de haute Provence France

Sparkling

125ml glass | 750 bottle

NV PROSECCO SPUMANTE  6.80 | 35
DOC, Amori, Trento, Italy

NV JOSEPH PERRIER BRUT  11.60 | 68

 

 

Dessert Wine

Sauternes, Château Doisy Vedrines, Bordeaux, France 37.5cl
Good balance between sweetness and acidity with aromas of pineapple and mango.
100ml | 9
Bottle | 33

NV Muscat, Pfeiffer Rutherglen, Australia 50cl
A rich style with floral and raisin fruits. Good acidity and sweetness. Vegan
100ml | 10.4
Bottle | 43

All of our wines are available in 125ml

 

Wines by the Bottle

Champagne

NV JOSEPH PERRIER BRUT | 68
A nose of almond and pepper with elegant, sweet floral appeal on the palate.

NV POMMERY BRUT | 75
Vivacious and cheerful with citrus aromas and floral with berry notes and a fine bubble.

Sparkling Wine

NV PROSECCO SPUMANTE DOC | 35
Amori, Trento, Italy. Crisp, dry and elegant with apple and pear notes. Vegan.

ITA PROSECCO ROSE | 35
Vento, Italy | A gently strawberry scented Rose with bags of fruit flavours and aromas, soft and easy drinking with good balance on the finish.

TINWOOD BLANC DE BLANC | 62
England |Dry with green apple flavours and a fresh clean finish

Rose

PERLE VALENSOLE | 35
Alpes de haute provence, France | Crisp and elegant dry rosé displaying delicious strawberry and raspberry notes with a touch of exotic fruit aromas.  Bright and well-balanced, it offers a round and persistent fresh mouth.

WHISPERING ANGEL COTES DE PROVENCE | 49.50
Caves d’Esclans, France | Pale salmon in colour, this is delicate and fresh with plenty of crisp strawberry fruit and a long finish

White Wine

CHENIN BLANC | 25
Wide River, Robertson Valley, South Africa Beautifully finished Chenin with lovely ripe attractive fruit and fresh floral nose.

PINOT GRIGIO | 26.50
Amori, delle Venezie IGT, Italy | Elegant and fresh with a bouquet of tropical citrus fruit. Vegan

VIOGNIER | 27
Los Coches Valle Central, Chile | An intensely floral nose with hints of ripe peach. Full and rounded on the palate ending with a honey like finish.

CHARDONNAY | 29.5
Freedom Cross, Franschhoek Cellars, South Africa Medium bodied with flavours of melon and oranges. Vegan

GRILLO | 30
Rupe Secca DOC, Sicily, Italy | Dry with citrus & tropical flavours and refreshing acidity. Vegan

RIOJA BLANCO | 35
Bagordi, Spain | This fresh, vibrant wine has intense aromas of ripe fruit, flowers and exotic fruit.

ICARE CHARDONNAY | 37.5
Cotes du Thonge, France | Rich and intense style of Chardonnay. Lots of ripe fruit perfectly balanced by creamy oak. Vegan

PASK, SAUVIGNON BLANC | 39
Gimblett Gravels, Hawke’s Bay, New Zealand An outgoing, aromatic and refreshing wine, packed with gooseberry fruit.

ALBERINO | 40
Aquitania, Spain |  Light-bodied and loved for its high acidity, refreshing citrus flavours, dry taste, and subtle saltiness. Vegan

RUSTENBERG SAUVIGNON BLANC | 39.5
Stellenbosch, South Africa  l  Intrinsic characteristics of tropical fruits, melon and gooseberry, with underlying tones of pineapple and passion fruit.

GAVI DI GAVI | 43
DOCG, Italy | A crisp, zesty wine with plenty of peachy fruit flavours, a very appealing and elegant balance and good acidity.

MACON-VILLAGES | 42
Château du Charnay AOP, Burgundy, France Bouquet of citrus, exotic fruit and white flowers, demonstrating the potential of Chardonnay for finesse. Vegan

SANCERRE | 44
Domaine Daulny, Loire Valley, France | The classic sauvignon blanc with grassy and tropical fruit notes, crisp and fresh finish with good minerality. Vegan

RUSTENBERG CHARDONNAY | 47
South Africa  l  Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake.

CHABLIS DOMAINE DES MANANTS | 55
Jean Marc Brocard, France |  Crisp, firm Chablis with good fruit and plenty of minerality, juicy and elegant. Vegan

COFFELE SOAVE | 47
Classico, Ca’Visco, DOC, Italy | The wine opens up with a rich array of aromas – apple, pear, passion fruit, pink grapefruit, chamomile and mint.

RIOJA BLANCO | 56.5
Tobelos barrel fermented, Spain | It has a yellow, green colour with an intense nose of clean ripe citrus fruit and toasty oak and smoked notes. Vegetarian

POUILLY FUME | 70
Chateau de Tracy, Loire, France | Classic Burgundy style. Great depth and minerality with balanced long finish with a buttery mouthful. Vegetarian

CHASSAGNE MONTRACHET | 88
“Morgeot” Domaine Bachey-Legros, Burgundy A supple, rich mid palate with freshness and mineral saltiness. The finish is balanced with lemon zest over tones. Vegan

MERSAULT | 125
Les Grands Charrons, Domaine Bachey- Legros, Burgundy | This wine is golden yellow in colour with green tints.  The nose shows fresh apple and pear with nutty aromas. Vegetarian

 

Red Wines

MERLOT | 26
Pato Torrente, Central Valley, Chile | Medium bodied with cherry, ripe red berries and pepper. Vegan

CABERNET SAUVIGNON | 28
Freedom Cross, Franschhoek Cellars, South Africa A smooth fruity Cinsaut with blackberry notes from the Cabernet Sauvignon. Vegan

SHIRAZ | 30
Sunnycliff Estate, Victoria, Australia l  A soft red with spices and peppery fruits. Vegetarian

PINOT NOIR | 35
Guillaume Aurele l Deep morello cherry aromas with hints of violet. A rounded mouthfeel with lots of fruit flavours on the palate. Balanced tannins with a good finish. Vegan

MALBEC | 32
Gouguenheim, Mendoza, Argentina | Blackberries & plums with a light spice, gentle tannins and a deep purple colour. Vegetarian

BEAUJOLAIS FLEURIE | 35
Cave de Fleurie, France l  The wine is supple and well-balanced on entry to the palate, with smooth, melted tannins for an attractive character.

COTES DU RHONE VILLAGES | 39.5
Plan de Dieu, Frederick Reverdy, France l A medium bodied expression with a nose reminiscent of the surrounding garrigue, with scents of thyme and bay laurel.

SAINT EMILION | 40
Chateau Robin AOC Lussac, France| Rich and elegant, revealing moderate tannins imparting length, balance and a delicious return of fruit on the finish.

CABERNET SAUVIGNON RESERVE | 40
Gouguenheim, Mendoza, Argentina | A soft tannin and long-lasting black cherries, dried figs and anise flavours with spiced notes. Vegetarian

VALPOLICELLA RIPASSO CLASSICO | 44
Superiore, DOC Giuseppe Lonardi, Veneto, Italy | Dry velvety full-bodied red wine with hints of cherries and red fruits on the nose and palate. Vegetarian

RUSTENBERG, JOHN X MERRIMAN | 43
Simonsberg, Stellenbosch, South Africa | A classic blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot.  Plum, dark berry and cigar box flavours.

2012 RIOJA RESERVA | 46
Bagordi, Rioja, Spain | Bold, full bodied Rioja with a nose of punchy red fruit, vanilla, and spice, and a long, complex finish. Organic, Vegan

DOMAINE LABRY | 60
Bourgogne Hautes Cotes de Beaune Burgundy, France| This wine’s hue is characterised by an medium intensity.  The bouquet is replete with aromas so unmistakably Pinot noir.

CHATEAU DE THOLOMIES | 65
La Liviere, Languedoc, France Deep red wine with peppered vanilla, cherries & prune flavours with hints of oak & chocolate. Organic Wine.

CHATEAUNEUF-DU-PAPE | 74
Les Galets de la Berthaude, Rhone, France A classic Châteauneuf with ripe fruit and nice spicy, brambly notes.

LA RESERVE D’ANGUDET MARGAUX | 76
Bordeaux, France | The second wine of Château Angludet has good weight with plummy red fruit character and some structure.

LONARDI AMARONE DELLA VALPOLICELLA | 98
Classico DOC, Italy | Deep concentrated aromas of dark chocolate and spice. Full and well balanced with a rich, warm, silky texture.

CHATEAU L’ENCLOS POMEROL | 125
Bordeaux, France | On the palate it is sweet and fresh with elegant plum and liquorice flavours. It has a silky mid-palate with creamy tannins and a pleasant fresh end note.