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Fine dining and brasserie

Available lunchtimes Wednesday to Sunday and fine dining menu dinner Friday and Saturday 


Fine dining 


  • Cuttlefish, squid ink linguine, green olives, tomato, basil £12
  • Creedy carver duck terrine, mango, carrot, coriander salsa verde £13
  • Asparagus, tarragon pearl barley, golden cross goat's cheese, macadamia £14
  • Baharat spiced monkfish, smoked cauliflower, sorrel, pineapple, samphire £14


  • Loin and shoulder of lamb, aspaagus, morels, watercress, confit potato £25
  • Wild seabass, razor clams, heritage beetroot, rhubarb, coconut £26
  • Roasted truffled guinea fowl, peas, fregola, braised lettuce £23
  • Wild garlic gnocchi, courgette flower, sheep cheese curd, majoram, Swiss chard £18


  • Lemon parfait, bergamot, pistachio, lemon thyme £8
  • Dark chocolate mousse, wild strawberry, cocoa meringue £9
  • Elderflower and vanilla cheesecake, caramelised almond, blueberry sorbet £8
  • Sticky toffee pudding, toffee sauce, vanilla ice cream, nut crumb £7



  • Spiced crispy lamb sweetbreads, harissa, lemon, coriander naan £9
  • Asparagus and almond soup, rocket pesto, puffed wild rice (v) £7
  • Ceviche of wild bream, elderflower, pickled gooseberry, radish £9


  • Mackerel and squid fishcake, charred lime, new potatoes, watercress £14
  • Braised Iberico pork neck, spring greens, mash, green peppercorns £13
  • Whole Lemon sole, Jersey Royals, brown shrimp, rocket and kohlrabi salad £16
  • Roasted purple sprouting broccoli, freekah, Isle of Avalon, baby gem £12


  • Gooseberry, pecan and tonka bean fool £6
  • Mango, coconut and lime roulade, mango sorbet £6
  • Poached apriocts, honey, yoghurt ice cream, almond £6

Sunday roasts

  • Slow-cooked shoulder of lamb with garlic and rosemary, mint suace, roast potatoes, broccoli and cauliflower cheese, glazed carrots, spring greens £18
  • Roast pork belly, apple sauce, roast potatoes, broccoli and cauliflower cheese, glazed carrots, spring greens £18



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Fine dining, brasserie and Sunday roasts (01)

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"The world on your plate in the heart of Sussex" 


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