THE SUSTAINABLE SEAFOOD MENU
Amuse Bouche (upon arrival)
Jersey oyster, mother in law’s blackberry & shallot vinaigrette
Allergens: Molluscs, Sulphites
(MCS Good Fish Guide Rating: 1, Best Choice)
Albourne Estate Wine pairing: Blanc de Blancs 2015
Cold smoked Chalkstream Rainbow Trout
House cures/Granny Smith/pickles/cucumber & horseradish essence/dill
Rye bread & smoked salt butter
Allergens: Fish, Sulphites, Milk, Cereals containing gluten, Mustard, Egg
(MCS Good Fish Guide Rating: 2, Best Choice)
Albourne Estate Wine Pairing: Blanc de Noirs 2013
MSC-certified Pan Fried Hake
Served with slow cooked Brighton Squid, chorizo, ink & basil oil
Allergens: Fish, Molluscs, Sulphites, Milk
(MCS Good Fish Guide Rating; 1, Best Choice (Hake) & 3, Ok Needs Improvement (Squid)
Albourne Estate Wine Pairing: Sandstone Ridge 2018
Albourne Estate MultiVintage sparkling jelly
Elderflower & hedgerow berries
Albourne Estate Wine Pairing: MV
Unfortunately, due to the nature of this event should you have any of the food allergies listed above or be vegetarian or vegan, I am afraid we cannot accommodate you.
Please arrive from 6.00pm for a glass of sparkling wine and vineyard walk, we aim to start the food service from 7pm.
The Bar will close at 10.30pm.
Fins & Forks, Where fishing meets food. Based on the Sompting Estate in the South Downs National Park, Fins & Forks is an intimate cookery school, smokehouse and licensed kitchen built in a newly converted stables and offers clients fishing & cookery experience days, cookery lessons & chef’s table private dining as well as producing its own cold smoked trout in a variety of cures.