restaurant interlude menu

 

Our restaurant serves set menus in order to make the best of our seasonal ingredients. Our philosophy is translated into every single dish, taking you on a journey through our estate of flavours, textures and ingredients.

 
 
 

Estate Experience | Sample Menu

£180

onion · forest ashes

bracken fiddleheads · pine · burnt butter

trenchmore beef · foraged salad

crispy foot · nettle

brown choux · dandelion · hazelnut

rabbit eats carrot

bread · local butter

snail fricassée · parsley · garlic

smoked scallop · birch · summer truffle

chef’s pastured raised egg

halibut · elderflower · joie de vivre

middle white pork · lobster · wild garlic

estate deer · skilpadjies ·juniper

5 year old cheddar · garden nuttery

sloe berry · leonardslee gin · nasturtium

sheep’s yoghurt · strawberry · hogweed

our honey · salted caramel · whisky

water mint · sussex chocolate

‘not so milk tart’

treacle · sea buckthorn · mango

windfall acorn

 

A DISCRETIONARY SERVICE CHARGE OF 12.5% WILL BE ADDED TO YOUR BILL, WHICH GOES

DIRECTLY TO THE WHOLE TEAM FOR THEIR SERVICE.

Our menu changes based on fresh seasonal produce and the best ingredients we can get.

We can accommodate food intolerances and allergies providing that these are mentioned at time of booking. However, please note, we cannot cater to any dietary restrictions that we feel may compromise the ethos of our dishes within the style and makeup of our tasting menu. For this reason we cannot alter our experience to be dairy free or vegan.