Menus

Our menus reflect Tristan’s love for fresh ingredients, with simple but original flavours, making each dish stand out with it’s own individual taste and experience.

There are various menus from 3 to 8 courses with a change from the usual A La Carte menu options.

Please let us know of any dietary requirements or allergies you may have before you visit us or order.


Spring

4 courses £50

1st
Mackerel gravlax/ cucumber/ oyster & wasabi

Duck egg/ pea/ smoked eel/ lardo

Scallop/ cauliflower/ tonka bean/ Montgomery

2nd

Veal/ gooseberry/ purslane

Line-caught sea bass/ squid linguine/ verde

Crab/ beetroot/ horseradish/ charcoal

3rd

Lamb/ kid/ goat 

Turbot/ snail/ English asparagus/ Roscoff

Squab pigeon/ globe artichoke/ truffle

4th

Blood peach soufflé/ ginger/ elderflower

Smoked Banana/ parsley/ lemon/ walnut

Sea Buckthorn/ white carrot/ whole wheat shortbread

Selection of artisan cheese

or
As an additional course £12

Lunch

Lunch

3 Courses £30  4 Courses £35
With Sommeliers’ wine pairing 3 courses £55  4 courses £65

Tuesday-Saturday Lunch

1st

Crab/ kalamansi/ fennel

pea/ pickled shimeji

2nd

Mackerel/ oyster/ cucumber

Quail/ roast garlic/ snail butter

3rd

Bavette/ king prawn/ purple carrot/ sea buckthorn

Bream/ English asparagus/ hazelnut/ bergamot

4th

Blood peach soufflé/ ginger/ elderflower

Raspberry/ matcha/ lemon

Selection of artisan cheese as an additional course £12

Bar

Breakfast or Lunch Lower floor

 

Breakfast – 9 until 11:30

Natural Greek yoghurt/ homemade granola/ honey £7

Home smoked salmon/ scrambled eggs £10

Sussex pancetta/ poached eggs/ truffle £10

Wild mushrooms/ poached eggs £10

Croque Monsieur/ Madame £8/ £9

Avocado/ poached eggs £10

Eggs Benedict £10

Eggs Royale £10

Brunch – 12 until 14:30

Home smoked salmon/ beetroot/ goat’s curd £11

Croque Monsieur/ Madame £8/ £9

Sussex mangalitza ham/ parmesan £10

Selection of artisan cheese/ chutney/ biscuits £12

Blood peach soufflé/ ginger/ elderflower

Drinks

Smoothies £4.5

Blueberry Bliss

Carrot Cooler

Raspberry Dream

Bubbles £10

Mimosa
Orange/ cava

Kir Royale
Cassis/ cava

Bellini
White peach/ cava

6 Course Taste

6 courses £70 / 6 courses including wine £120

Tasting menus only available to the entire table

 

Mackerel gravlax/ cucumber/ oyster & wasabi
Cava, Brut Selección, Villa Conchi, Catalunya, Spain N.V

Rabbit/ St. George’s/ wild garlic pesto
Graves Blanc, Château Graville-Lacoste, France 2017

Crab/ beetroot/ horseradish/ charcoal
Gamay Vin de France, Uva Non Grata, Guillame Letang, Lyon, France 2018

Line-caught sea bass/ caviar/ salsify/ verde
Fiano, Home Vineyard, Hancock & Hancock, McLaren Vale, Australia 2017

Lamb/ kid/ goat
Cabernet Franc, Circumstance, Waterkloof, Stellenbosch, South Africa 2015
or
Suckling pig/ pickled rhubarb/ radicchio
Grenache, The Songlines, Magpie Estate, Barossa, Australia 2017

Passionfruit soufflé/ chamomile & oat/ yoghurt
Gewürztraminer/ Frontignac Frizzante, Magpie Estate, Barossa, Australia 2017

Selection of artisan cheese as an additional course £12

Additions £4

Creamed leek

Jersey Royal potatoes/ parsley butter

Gem lettuce/ Sussex pancetta

8 Course Taste

8 courses £90 / 8 courses including wine £150

Taste menus only available to the entire table

 

Mackerel gravlax/ cucumber/ oyster & wasabi
Cava, Brut Selección, Villa Conchi, Catalunya, Spain N.V

Rabbit/ St. George’s/ wild garlic pesto
Graves Blanc, Château Graville-Lacoste, France 2017

Crab/ beetroot/ horseradish/ charcoal
Gamay Vin de France, Uva Non Grata, Guillame Letang, Lyon, France 2018

Line-caught sea bass/ caviar/ salsify/ verde
Fiano, Home Vineyard, Hancock & Hancock, McLaren Vale, Australia 2017

Duck egg yolk/ white asparagus/ salmon
Savennières, Clos de la Marche, Domaine du Petit Métris, Loire, France 2016

Lamb/ kid/ goat
Cabernet Franc, Circumstance, Waterkloof, Stellenbosch, South Africa 2015
or
Suckling pig/ pickled rhubarb/ radicchio
Grenache, The Songlines, Magpie Estate, Barossa, Australia 2017

Smoked banana/ parsley/ lemon/ walnut
Botrytis Semillon, Vat Series No’ 5, De Bortoli, New South Wales, Australia 2014

Passionfruit soufflé/ chamomile & oat/ yoghurt
Gewürztraminer/ Frontignac Frizzante, Magpie Estate, Barossa, Australia 2017

Selection of artisan cheese as an additional course £12