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Menu

TO NIBBLE

Braised apple cider chorizo  5.5
Hot smoked anchovies (F)  4.5
Pitted Cordal picante olives  4.5
Paprika split fava beans and roasted maize  2.5



STARTERS

The Clock House bruschetta - toasted sourdough topped with freshly made tomato pesto, garlic infused tomatoes, fresh basil and our homemade basil oil (G)   7

A fisherman's favourite - smoked mackerel home made pate, served with toasted sourdough (F,M,G)  

Iberico ham served with whipped thyme & paprika butter, caper berries and a chunk of sourdough (M,G)  9

MAINS

‘Hot Stone’ table cooking:

28 day aged 8 oz Rump    20
28 day aged 8 oz Sirloin   22
28 day aged 8 oz Ribeye  24

Roasted vegetable & Halloumi Skewers   14

All served with chunky chips, roasted garlic, and various condiments.

SIDES

Tomato & cucumber salad garnished with Clock House home pickled red onions, our homemade basil oil
and served with a wedge of warm focaccia bread (G).  7.5

Clock house Caesar salad with basil baked croutons (E,F,M,MU)   7.5    Main 14

TO FINISH

Affogato (M,N)   6

Sticky Toffee pudding (M,G)  7

'Santiago cake served with a homemade orange syrup and vanilla ice cream (M,E,N)   7.5

Manchego Cheese & Quince served with warm ciabatta (M,G)   8



G cereals containing gluten ; F fish; N nuts; M milk ; E eggs ; C crustaceans; MU mustard

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3 Cornfield Rd Eastbourne BN21 4QA

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