A contemporary dining room featuring a suave mix of cream and purple decor with white crockery and gleaming cutlery serves as the backdrop to the chef's modern British cuisine. Everyday British ingredients are spruced up and transformed into spectacular, imaginative dishes. So a white and red striped choggia beetroot is served as a carpaccio with chorizo jam, Sussex Slipcott goat's cheese and sweetcorn for a complex starter. A ballotine of rabbit could come next served with plump golden raisins, braised leeks, apple and mustard mash. For dessert, a bergamot scented lemon tart could appear served with Earl Grey meringues, vanilla cream and bergamot syrup. There is also a seven course tasting menu on offer. The wine list is largely French with a fair representation from other nations.
