Spring Gourmet Dinner, Thursday 24th April 2008 at 7pm

Building on the success of our recent Gourmet Dinner to celebrate the Rye Bay Scallop Festival, Rod Grossmann, our Head Chef, has designed a seven course menu around the theme of Spring using local and seasonal produce. Nico Poumeyrau, our Restaurant Manager, will match all theses courses with a different wine for each.

This evening will give us the opportunity to seduce our guests with some amazing food and wines all produced on our door step. It also gives us the opportunity for the team to meet our guests and share our passion for wines and food as well as enjoy a very friendly evening!

The evening starts at 7pm with a glass of bubbly on arrival and then dinner is served. Chef will come and talk about his food, and Nico will explain the wines matched for each course. We will charge £60 per head for the evening with no hidden costs - this price includes the food and drinks offered all throughout the evening.

Please find the menu below....