The Camellia Restaurant at South Lodge Hotel

The smart, chandeliered restaurant with its pristine napery opens out onto the terrace of this magnificent lodge with its beautifully maintained gardens. Head chef Matt Gillan sources Sussex food where possible but also from the well-stocked kitchen garden. Modern English dishes with a Mediterranean bent range from starters of Selsey lobster carbonara with spaghetti and parmesan foam or hand dived scallop, truffle panacotta, maple syrup and walnut pesto to main courses of slow cooked duck breast, confit leg, roast apricots and duck essence or saddle of venison, ceppolenta, root vegetable cassoulet and white and dark choclate sauces. Tempting desserts such as Pistachio mousse, banana and choclate, pink grapefruit granitee follow.

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