We wish you a fantastic dining experience.

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Garry Robbins
6 years ago
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1 Whilst we endeavour to keep our web-site as up to date as possible, our menus may be subject to last minute changes. For the very latest information please contact our reception team. For lunch our Seasonal Menu is available every day of the week from 12.00pm, last orders at 2.00pm. And for dinner, it is available every day of the week from 6.30pm with last orders at 9.30pm. The food at Gravetye Manor is very much focused on flavour. Throughout the year the produce from our 1.5 acre walled kitchen garden, created by William Robinson at the turn of the last century, is the driving force behind the inspiration and seasonality of this menu. We are also fortunate to have our own orchards, glass houses, smokehouse, chickens to provide eggs and the beautiful surrounding 1000 acre Gravetye Estate to forage from. The excellent relationship we have built with suppliers and joint passion for their commitment to animal welfare and top quality produce are crucial to the high standards that we strive for. Richard Markwick, Anstye, Sussex - Honey Trenchmore Farm, West Sussex - Sussex Wagyu Beef Jurassic Coast Meats, Dorset - Rose Veal Woodlands Farm Butchery, East Sussex - Old Spot Pork Grange Farm, West Sussex - Local Game and Fowl Swandean Meats, East Sussex - Southdown Lamb Brighton and Newhaven Fish Ltd, West Sussex Local Fish and Shellfish Portland Shellfish, Dorset Crab Exmoor Caviar, Cornwall English Caviar Flying Fish Seafoods, Cornwall South Coast Fish and Shellfish Premier Cheese, Oxfordshire - Artisan British Cheeses Greenacres Farm, West Sussex - Goat and Ewe Cheese High Weald Dairy, West Sussex - Dairy and Cheese We wish you a fantastic dining experience. George Blogg, Head Chef Declan Nye, Assistant Restaurant Manager Alexis Jamin, Head Sommelier Tom Coward, Head Gardener

2 November at Gravetye 3 Courses 70 To Start Gravetye Autumn Garden Salad confit hen s yolk, young vegetables, delicate leaves and flowers Smoked Salt Baked Celeriac black truffle, High Weald cow s curd, hazelnut and celeriac leaf gremolata Flaked Dorset Cock Crab brown crab emulsion, Bramely apple and caviar Cured Hampshire Chalk Stream Trout beetroot, trout roe, tagetes and a garden vegetable dashi Tartare of Trenchmore Wagyu Sirloin Southdowns crayfish, fennel, beef fat croutons and horseradish Roasted Breast and Leg of Norfolk Quail caramelised onion, liver parfait, grapes and verjus

3 To Follow Isle of Gigha Halibut Newhaven squid, salsify, ink pasta and coastal herbs Seared South Coast Sea Bass variations of Jerusalem artichoke, horn of plenty and watercress Balcombe Estate Red Legged Partridge spiced red cabbage, Savoy, glazed parsnips and game sauce Breast and Faggot of Local Wood Pigeon penny bun, sprout leaves, baby turnips and preserved blackberries Roasted Rump of Jurassic Coast Veal cauliflower, charred leek, tongue, black truffle and sweetbread purée Pine Smoked Haunch of Fallow Venison Crown Prince pumpkin, cavolo nero, venison stuffing and Chartreuse sauce Before ordering please make us aware of any requests, food allergies or intolerances that you may have; we will be more than happy to offer suitable alternatives.

4 To Finish Coriander and Coconut Parfait bergamot, coconut macaroon and coriander cress Pear and Sorrel Sorbet rose geranium set cream, shortbread and oxalis Roasted Acorn Soufflé acorn ice cream Caramelised White Chocolate Mousse apple, cinnamon and treacle gel Guanaja Bitter Sweet Chocolate Bar mandarin, fennel seed and cocoa nib crisp Selection of British Artisan Cheeses served from our trolley with a choice of accompaniments Coffee and Petit Fours 5

5 Vegetarian Menu November at Gravetye 3 Courses 65 To Start Gravetye Autumn Garden Salad confit hen s yolk, young vegetables, delicate leaves and flowers Smoked Salt Baked Celeriac black truffle, High Weald cow s curd, hazelnut and celeriac leaf gremolata Red Beetroot Tartare tagetes, fennel, citrus gel, sour dough crouton, capers and horseradish

6 To Follow Potato and Thyme Pressing penny bun, sprouts, spiced red cabbage, confit grapes and verjus Variations of Jerusalem Artichoke watercress, roasted parsnip, pak choi and horn of plenty mushroom Baked Crown Prince Pumpkin caramelised onion, charred leek, cavolo nero and toasted seeds Before ordering please make us aware of any requests, food allergies or intolerances that you may have; we will be more than happy to offer suitable alternatives.

7 To Finish Coriander and Coconut Parfait bergamot, coconut macaroon and coriander cress Pear and Sorrel Sorbet rose geranium set cream, shortbread and oxalis Roasted Acorn Soufflé acorn ice cream Caramelised White Chocolate Mousse apple, cinnamon and treacle gel Guanaja Bitter Sweet Chocolate Bar mandarin, fennel seed and cocoa nib crisp Selection of British Artisan Cheeses served from our trolley with a choice of accompaniments Coffee and Petit Fours 5

We wish you a fantastic dining experience.

We wish you a fantastic dining experience. Whilst we endeavour to keep our web-site as up to date as possible, our menus may be subject to last minute changes. For the very latest information please contact our reception team. For lunch our Seasonal