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.


Winter

4 courses £50

1st
Mackerel gravlax/ cucumber/ oyster & wasabi

Duck egg yolk/ white asparagus/ salmon

Scallop/ cauliflower/ tonka bean/ Montgomery

2nd

Rabbit/ morel/ wild garlic shoots

Line-caught sea bass/ caviar/ salsify/ verde

Crab/ blood orange/ red meat radish/ sichuan

3rd

Lamb/ kid/ goat

Turbot/ snail/ monk’s beard/ Roscoff

Suckling pig/ pickled rhubarb/ king cabbage

4th

Passionfruit soufflé/ chamomile & oat/ fromage blanc 

Banana/ parsley/ lemon/ walnut 

Chocolate delice/ parsley root/ pear 

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

Lamb fillet/ barley risotto/ wild garlic

Crab/ pear/ almond

2nd

Salmon/ kohlrabi/ carbonara

Quail/ egg yolk/ broccoli/ truffle

3rd

Bavette/ king prawn/ purple carrot/ spelt

Bream/ English asparagus/ hazelnut/ bergamot

4th

Passionfruit soufflé/ chamomile & oat/ yoghurt

Rhubarb/ milk/ tarragon

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

Plum soufflé/ caramel/ fromage frais £8

Drinks

Smoothies £4.5

Blueberry Bliss

Carrot Cooler

Raspberry Dream

Bubbles £10

Mimosa
Orange/ cava

Kir Royale
Cassis/ cava

Bellini
White peach/ cava

Select

Mother’s Day Menu

Sunday 31st March

 

Set menu £65 for 4 courses with a glass of bubbles

1/ Crab/ blood orange/ red meat radish / Sichuan

2/ Quail/ egg yolk/ broccoli / truffle

3/ Cod/ caviar/ salsify/ wild garlic
Or Lamb/ kid/ goat

4/ Passionfruit soufflé / chamomile and oat /yogurt

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/ morel/ wild garlic shoots
Graves Blanc, Château Graville-Lacoste, France 2017

Crab/ blood orange/ red meat radish/ sichuan
Viognier, Cline Cellars, North Coast, California, USA 2017   

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

Lamb/ kid/ goat
Mencía, Pazo de Monterrey, Bodega Pazos del Rey, Monterri, Galicia, Spain 2017

or

Suckling pig/ pickled rhubarb/ king cabbage 
Grenache, G-17, Robert Oatley, McLaren Vale, Australia 2017

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

Selection of artisan cheese as an additional course £12

Additions £4

Creamed leek

Ratte potatoes/ parsley butter

Purple sprouting broccoli/ 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/ morel/ wild garlic shoots
Graves Blanc, Château Graville-Lacoste, France 2017

Crab/ blood orange/ red meat radish/ sichuan
Viognier, Cline Cellars, North Coast, California, USA 2017

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

Duck egg yolk/ white asparagus/ salmon
Chinon, Les Gravières, Domaine Couly-Dutheil, Loire, France 2015

Lamb/ kid/ goat
Mencía, Pazo de Monterrey, Bodega Pazos del Rey, Monterri, Galicia, Spain 2017
or
Suckling pig/ pickled rhubarb/ king cabbage
Grenache, G-17, Robert Oatley, McLaren Vale, Australia 2017

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

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

Selection of artisan cheese as an additional course £12