Harry's Menu

Dinner - March sample menu

• Pink 75

  14.00
  Oxney pink sparkling, gin, lemon, sugar
• Pousse Rapeier

  14.00
  Oxney sparkling, orange armagnac

• Losada Gordal olives

  4.00
• Marcona almonds

  4.00
• Bread, salted butter

  5.00
• Cervelle de canut with endive

  5.00
  Lyonnaise fresh cheese, herbs, olive oil, shallots dip

• Mushroom and madeira soup, tarragon cream

  9.00
• Maldon oysters - three

  10.50
• Stracciatella, Delica pumpkin, grilled radicchio, pesto, chestnuts

  12.50
• Smoked duck, salsify, watercress, almonds, sauce verte

  14.00
• Beef tartare, Islay whisky, sourdough toast

  18.00
• Escargots de Bourgogne - six

  18.50

• Shallot and beetroot tarte tatin, goats cheese, pickled walnuts

  23.00
• Rye bay fish cake, poached egg, sauce messine

  24.50
• Chicken Kiev 2 recenzje , mashed potato

  26.00
• Grilled rabbit and bacon, Morteau sausage, Savoy cabbage, juniper

  29.00
• Fillets of red mullet, saffron, dill, coco beans and aioli

  34.00
• Dry aged Aberdeen Angus sirloin, Roquefort butter, pommes frites

  38.00
  Slow grown, grass fed Aberdeen Angus from Norfolk, sourced by HG Walter, dry aged for at least 28 days

• Grilled Tomapork chop, glazed quince, spinach, sauce poivrade

  68.00
  Free range Hampshire cross Duroc pork, sourced by HG Walter, slow grown outdoors on the South Downs, overlooking the Brighton coastline

• Seasonal leaf salad, moscatel vinaigrette (ve)

  6.50
• Pommes frites (ve)

  6.50
• Mashed potato

  6.50
• Fine green beans, anchovy and rosemary butter

  7.00
• Roast roots, garlic, thyme (v)

  7.00

Dessert - March sample menu

• White chocolate malt ice cream

  4.00
  Per scoop
• Lemon sorbet

  4.00
  Per scoop
• Vanilla ice cream, pistachio brittle, hot chocolate sauce

  9.50
• Rhubarb and stem ginger fool, sable Breton

  9.75
• Praline mousse, blood oranges, caramel, Cointreau

  10.50
• St Emilion au chocolat, crème fraîche

  11.00

• Tarte fine aux pommes, vanilla ice cream 1 recenzja , calvados flambée at the table

  21.00
  Cooking time approx 20 minutes

• French cheeses from La Fromagerie, London

  6.00
  With seeded crackers and membrillo, each

• Matthew Harris chocolate truffles

  3.00
  Two

Mother's Day Lunch

• Pink 75

  14.00
  Oxney pink sparkling, gin, lemon, sugar
• Pousse Rapeier

  14.00
  Oxney sparkling, orange armagnac

• Tuscan pea soup, sun dried tomato pesto
• Purple sprouting broccoli,cashew nut hummus, dukkah, lime dressing
• Filet d’hareng, pommes a l’huile
• Smoked duck breast, salsify, watercress, almonds, sauce verte
• Rye bay goujons, hot and sour coriander dipping sauce

• Roast sirloin of Sussex beef, Yorkshire pudding, crispy roast potatoes, glazed carrots, savoy cabbage, horseradish cream, rich roast beef gravy
• Beetroot and shallot tarte tatin, goats cheese, pickled walnuts
• Deep fried haddock and chips, tartare sauce
• Corn fed chicken breast, Morteau sausage, savoy cabbage, juniper
• Fillet of hake, Puy lentils, salsa verde

• Blood orange sorbet
• White chocolate malt ice cream
• Petit pot au chocolat, salted caramel
• Vanilla rice pudding, prunes in armagnac
• Apple crumble, clotted cream

• French cheeses from La Fromagerie, London

  6.00
  With seeded crackers and membrillo, each

• Matthew Harris chocolate truffles

  3.00
  Two

Lunch - March sample menu

• Maldon oysters, sauce mignonette

  3.50
  Each
• Losada Gordal olives

  4.00
• Marcona almonds

  4.00
• Bread, salted butter

  5.00
• Boquerones, extra virgin olive oil, lemon

  8.00
• Jesus de Lyon saucisson, cornichons

  9.00
• Soup of the day, bread

  12.00
• Raclette cheese and Dijon mustard toastie, salad 13 recenzje , cornichons

  12.50
• Rye bay crispy goujons, sauce Andalouse

  13.00
  Day boat catch from the seas in front of us
• Omelette aux fines herbes, pommes frites

  14.50
• Shepherds pie

  16.00
• Assiette de charcuterie

  18.50
  Iberico salami, bayonne ham, chorizo iberico, smoked duck breast, fuet
• Pomme frites, mayonnaise

  6.50
• Seasonal leaf salad, moscatel vinaigrette

  6.50
• Homemade ice cream or sorbet

  4.00
  Per scoop
• La Fromagerie cheese, crackers, membrillo

  6.00
  Each

• Six oysters, sauce mignonette

  15.00

Weekend Lunch - March menu sample

• Pousse Rapeier

  14.00
  Oxney sparkling, orange armagnac
• Bloody Mary

  12.00
  Tomato, vodka, spices, lemon

• Losada Gordal olives

  4.00
• Marcona almonds

  4.00
• Bread, salted butter

  5.00
• Cervelle de canut with endive

  5.00
  Lyonnaise fresh cheese, herbs, olive oil, shallots dip

• Leek and potato soup, truffle chantilly

  9.00
• Oeuf mayonnaise, Cantabrian anchovies

  12.00
• Stracciatella, Delica pumpkin, grilled radicchio, pesto, chestnuts

  12.50
• Escargots de Bourgogne - six

  18.50

• Shallot and beetroot tarte tatin, goats cheese, pickled walnuts

  23.00
• Beer battered haddock and chips, tartare sauce

  25.00
• Grilled rabbit and bacon, Morteau sausage, Savoy cabbage, juniper

  29.00
• Fillets of red mullet, saffron, dill, cocobeans and aioli

  34.00

• Pommes frites (ve)

  6.50
• Seasonal leaf salad, moscatel vinaigrette (ve)

  6.50
• Cauliflower cheese

  7.00
• Fine green beans, anchovy and rosemary butter

  7.00

• Saturday Prix Fixe - 2 courses

  19.00
• Saturday Prix Fixe - 3 courses

  25.00

• Harry's Sunday Roast

  28.00
  Roast sirloin of Sussex beef, Yorkshire pudding, crispy roast potatoes, glazed carrots, savoy cabbage, horseradish cream, rich roast beef gravy

Saturday Prix Fixe Lunch - March sample menu

• Leeks vinaigrette, egg, olives, parsley
• Calcannon soup, roasted chestnuts

• Toulouse sausage, lentils, herbs, wholegrain mustard
• Tagliatelle, mushrooms 5 recenzje , tarragon, parmesan

• Sticky toffee pudding 2 recenzje , butterscotch sauce, clotted cream
• Blood orange sorbet

• French cheeses from La Fromagerie, London

  6.00
  With seeded crackers and membrillo, each

• Matthew Harris chocolate truffles

  3.00
  Two

Harry's Early Supper - March sample menu

• Goats curd, salt baked beetroots, watercress, dukkah

• Cote de porc grillée, sauce charcuterie, haricots verts
• Gratin de gnocchis au comte, salade mesculin