Telephone 01273 729051

0 items in your basket


£35.00 per person

Available up to 10 persons

Menu starts on Tuesday 3rd December 2019

Menu is subject to change.



HAZEL BUCK AND BUCHA PUDDING PLUMPLING sage chive and parsley buckwheat and hazelnut faggot pudding braised in an umami boozy brew topped with Jerusalem artichoke mace cream, ruby kombucha cranberry kraut and sticky salt raisin onions. V, NG

CHILLY BRISTOLS fat green olives rolled in rosemary Twineham Grange focaccia crumbs deep fried served with Bristol cream and Fino granita. 

OYSTER AND HEN hot tempura hen of the woods mushroom, served with soft warm lush cauliflower brandade, savoury smoked oyster caps and kombu koji eryngii mushroom oyster scallops, finished with floret confetti, dill oil and ume plum sea purslane. V, NG



MINCE PIE hot delicious Twineham Grange cheese enriched pastry, filled with mushroom mince ragout with a chestnut bay custard centre. Topped with truffle and chestnut shavings. Served with snips, tattie and brussel stoemp, buttered sprout top and kohlrabi confit.
Finished with a Port punch gravy.

BAOS OF HOLLY steamed rice bao buns stuffed with Szechuan marinated halloumi and ginger bok choi, with kimchi Chinese cabbage, Lapsang Souchong pickled watermelon andcucumber, miso chilli sauce and spring onion garnish. VC Vegan choice - as above with Szechuan mapo tofu

TURN UP THE BEET crispy fried potato, onion and garlic rosti topped with Kirsch baked crimson beetroot, walnut tarator and goat’s curd. Served with seasoned brassica and winter leaves,horseradish snow and caraway rapeseed dill oil. VC, NG
Vegan choice - replaced with marinated smoked tofu.

ROSTI REVISITED crispy fried potato, onion and garlic rosti, topped with sautéed buttered spinach, finished with cream, garlic, parsley and nutmeg, topped with a soft poached egg and toasted mustard rarebit topping. VC, NG
vegan choice - all cream and butter elements replaced with coconut, nut or plant based butters and cheese replaced with marinated smoked tofu.



SNOWBALL zesty lemon and lime curd encased in a cacao and coconut crispy flake coat, served with, Madagascan mascarpone vanilla cream demerara pineapple finished with pink pepper mace meringues. NG

FIGGY PUDDING hot steamy traditional Christmas pudding served with spiced rum baked quince, almond ripple ice cream and hot smugglers clove custard. V

FRANZIPAN SIZZLE DATES two medjool dates crammed with almond marzipan and sizzled with lemon, cinnamon orange zest and fennel seed syrup served with pomegranate bead, orange and grapefruit fillet salad and a mint tisane granita. V,NG


A discretionary 10% service will be added to parties of 6 or more.