Food and Drink - From Sussex to the Mediterranean

The restaurant and bar form the heart of the operation. The Head Chef, Paul Gordon, previously worked at Qualia, a leading resort on Australia's Great Barrier Reef. Paul's menu is fresh, seasonal and sourced from the local farms around Rye, Sussex and Kent. Much of the fish and seafood is freshly caught by the trawlers of Rye Bay. The bar offers a large range of wine by the glass, including those from vineyards in East Sussex and Kent.

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