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Steak on Hot Stones
'cook your own'
​
Sussex farmed meat, foods, beverages

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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