Sunday Lunch 

Roasted corn, fennel and potato chowder with harissa toasts and lemon oil (v)

Slow-cooked ham and smoked chicken confit terrine with homemade soda bread, marinated tomatoes, capers and basil cream

Twice baked Parmesan soufflé with extra virgin herb pesto

’House on the Hill’ home-cured Loch Duart salmon gravalax with vodka and lemon, grilled corn pancakes, crème fraiche and avocado 

Crispy fried whitebait with lemongrass aioli

Roast topside of Kentish Limosin beef with Yorkshire pudding, roasted vegetables, roast potatoes and pan gravy

Roast free-range chicken withYorkshire pudding, roasted vegetables, roast potatoes and pan gravy

Aubergine schnitzel with wild mushrooms, Sussex emmenthal cheese, courgette fritters and thyme roasted vegetables (v)

Eight hour cooked Sussex White pork belly with crispy crackling, Yorkshire pudding, roasted vegetables, roast potatoes and pan gravy

Pan-fried fillet of hake with duchess potatoes and a rocket salad with marinated tomatoes  

Vanilla crème brulée with poppy and sesame seed tuille biscuits

‘House on the Hill’ Eskimo bars – dark chocolate brownie and homemade vanilla ice cream dipped in chocolate with a hot caramel sauce

’Affogato al caffe’ - vanilla ice cream topped with a double espresso and Frangelico, served with chocolate dipped honeycomb

Lemon curd pavlova with whipped vanilla cream and raspberry sauce