Private Dining

Established at the end of 2000 my wife and I have tastefully replicated that Mediterranean comfort factor that we crave on our holiday travels – the warm colours of orange and terracotta with its rustic ambience of beams and wooden floorboards.

Our menu reflects the taste of the Mediterranean – fresh cooking, fresh herbs and simple tastes. Why create sophisticated dishes when the taste is in the raw ingredient itself.

We look forward to welcoming you to our relaxing and rustic home.

“ …………. the warmth lies within.”

Our menu is freshly prepared and offers a good variation of Mediterranean style dishes. Not necessarily a large menu since the kitchen cupboard, “alias my kitchen”, is rather small, and can only manage a certain number of dishes at any one time, we are sure you will appreciate the simple tastes and bright colours.

Our menus are flexible offering lighter dishes during the warmer months and more hearty dishes when the colder evenings draw in. Specific dietary requirements can be accommodated wherever possible.

Sample Menu from Autumn 2008


  • Just olives and rustic breads with dill fraiche
  • Duck & truffle pate with spicy gooseberry & coriander chutney
  • Pomegranate kebabs with a chilli mint cream
  • Black sausage, sweet apple squeak with crispy bacon & spicy sauce
  • Roasted vegetable fry up with eggy bread
  • Grilled Taleggio cheese & sun sweet tomato filo basket
  • Piping hot Soup with a smidgeon of crème fraiche

Main Course

  • Apple & blackberry stuffed Poussin drizzled with a chocolate and plum sauce
  • Spicy local sausages with cheesy mash and onion gravy
  • Twizzled Pork fillet pan fried with Parma Ham in an apple & rhubarb jus
  • Chargrilled Rib Eye Steak in a mild horseradish cream sauce
  • Hot Sussex Smoky with crispy spinach
  • Wok fried King Prawns in roasted pumpkin seed oil ginger & coriander with wild rice
  • Barbary Duck Breast with a sweet potato & apricot hash
  • Pan fried Chicken Breast in an Oxford Blue sauce
  • Aubergine Farcie with feta cheese and pine nuts
  • Fillet of Beef in a mustard crusted pastry with caramelised peppers
  • Roasted Vegetable Feuillitage with goats cheese

All main courses are served with roasted seasonal vegetables. Please bear in mind that all our dishes are cooked to order and do take time to complete. If you do have an allergy to a  product then let us know so that we are able to offer you an alternative.


  • See our dessert board for our tempting selection
  • Cafetiere of coffee
  • Selection of teas
  • Selection of liqueurs and malts