The Poet At Matfield

Please note that this is a sample menu and dishes may be different on your visit

Starters

Wild mushroom & truffle veloute, crispy Tunworth, poached hens egg, parmesan £8.95
(Bolney Bubbly, £7.20/flute)

Heirloom heritage tomato, burrata, aubergine, green olive tapenade £8.95
(Pinot Grigio, Castel Firmian, Mezzacorona 2016 £6.40/175ml)

Venison carpaccio, lobster, truffle mayo, turnip, pumpernickel £13.95
(Brouilly, Chateau de la Perriere £7.50/175ml)

Jumbo quail breast, poached plum, raspberry vinegar jus £10.95
(Riberal Roble 2014 £6.80/175ml)

Tuna tataki, Nashi pear, hazelnut crumb, miso mayonnaise £13.95
(Calafuria Rose, Puglia £8.00/175ml)

Mains

Fillet of hake, spinach, mussels, chorizo, saffron potato, coconut & lemongrass broth £22.95
(Menetou Salon, Cotes de Morogues, 2015 £36.90/750ml)

Fillet of cod, artichoke, spinach, girolle, cockle & parsley butter £23.95
(Sauvignon Blanc, Mt Holdsworth, 2017 £29.50/750ml)

Roasted baby cauliflower, grilled halloumi, celeriac, salsify, Gran Moravia £17.95
(Saint Marc unoaked Chardonnay, 2016 reserve £25.50/750ml)

Braised Shoulder of Venison, loin, salsify, red cabbage, pommes puree £25.95
(Chassagne-Montrachet Rouge, Les Chenes, Philippe Colin £49.95/750ml)

Roast duck breast, parsnip, quince, kale, heritage carrot £21.95
(Sabazio, Rosso di Montepulciano, La Braccesca, 2017 £32.50/750ml)

28 days aged beef fillet, mushroom, spinach, house chips or pommes dauphinoise £33.95
(Zinfandel, Sebastiani, 2014 £30.95/750ml)
Sauces: Green peppercorn, Mushroom, Blue cheese & truffle £1.50, Béarnaise £2.00

Sides – £4.00

House chips | Pommes Dauphinoise | Buttered Kale | Cardamom glazed carrots |
Braised red cabbage | House salad | Sweet potato fries (£4.45)

Desserts

Spiced quince souffle £9.95 (please allow 20 minutes)
Brandy custard, hazelnut ice cream
(La Fleur D’Or, Sauternes 2013 £7.80/50ml)

Cinnamon & orange panna cotta £8.95
Blood orange sorbet
(Bolney Bubbly, NV £7.20/flute)

Apple tart tatin £8.95
Cinnamon ice cream
(Akashi tai “plum infused sake” £4.50/50ml)

Dark chocolate pot £9.95
Honeycomb, Tonka bean ice cream
(Plantation Rum 20th Anniversary £9.00/35ml)

Cheese Board £12.95
(Served with crackers and chutney)
(Ferreira 20yo Tawny £6.90/50ml)

Digestif:

Cognac X.O. Montifaud Petit Champagne £8.50
Armagnac Castaredes 1986 £9.00| Ron Barcelo Imperial Blend 30th Anniversary £12.50

Whisky:

Edradour 10yo £6.20 | Nikka from the Barrel blend - £8.95 | Laphroaig 10yo £5.80

Liqueur:

Amaretto Puccini £4.95 | Baileys £3.95 | Cointreau £3.95 | Kahlúa £3.85

Sweet & Fortified:

Tio Pepe Fino £4.00 | Harveys Bristol Cream £4.50 | Harveys VO Amontillado £5.50
Ferreira Porto 20Yo Tawny £6.90 (50ml)

       3 Courses £22.95    2 Courses £19.95

Available Tuesday - Saturday Lunch & Tuesday - Thursday Dinner   

Starters

Mushroom & truffle veloute, cheese croquette
(Pinot Grigio, Castel Firmian, Mezzacorona 2017 £6.40/175ml)

Smoked salmon, pickled beetroot, horseradish cream
(Cotes de Provence Rose, Saint Roch-les-Vignes, France 2016 £8.00/175ml)

Mains

Old spot pork loin, red cabbage, pommes puree, blackberry jus
(Gavi di Gavi £6.90/175ml)

Fillet of sea bream, crushed potato, spinach, cockle butter
(Sauvignon Touraine, Haut Perron £6.90/175ml)

Desserts

Chocolate & hazelnut cremeaux, honeycomb, blackberry sorbet
(Bramley & Gage Raspberry Liqueur £4.00/50ml)

Sticky toffee pudding, toffee sauce, vanilla ice cream
(Pedro Ximenez Colosia Sherry £5.00/50ml)

Sides – £4.00

Buttered Kale | House Chips | Sweet potato fries (£4.45)| Cardamom glazed carrots

Sunday lunch

3 Courses £28.95
2 Courses £24.95

Starters

Smoked haddock fishcake, curried tartare, fried egg
(Chenin Blanc, Neil Joubert Byter 2017 £5.25/175ml)

Heirloom heritage tomato, mozzarella, aubergine, green olive tapenade
(Pinot Grigio, Castel Firmian, Mezzacorona 2016 £6.40/175ml)

Jumbo quail breast, confit leg, poached plum, raspberry vinegar jus
(Riberal Roble 2016 £6.80/175ml)

Smoked salmon, horseradish cream, pickled beetroot
(Cotes de Provence Rose, Saint Roch-les-Vignes, France 2016 £8.00/175ml)

Wild mushroom and truffle velouté, cheese croquette, quail egg, parmesan
(Bolney Bubbly NV, Bolney estate £7.20/flute)

Heritage beetroot, aubergine ketchup, avocado, goats curd
(Bodegas Valdemar, White Rioja £5.70/175ml)

Mains

Roast rump of beef, all the trimmings
(Zinfandel, Sebastiani, 2014 £30.95/ £39.00/750ml)

Braised shoulder of venison, all the trimmings
(Chassagne Montrachet Les Chenes, Philippe Colim 2014 £49.95/750ml)

Chicken supréme, all the trimmings|
(Pietra Bianca chardonnay 2015 £42.95/750ml)

Roast loin of pork, all the trimmings
(Babylon’s Peak Shiraz/Carignan, Paardeberg Swartland £34.00/750ml)

Braised shoulder of lamb, all the trimmings
(Old Vine Garnacha Bodegas Ignacio Marin 2012 £32.95/750ml)

Roasted baby cauliflower, grilled Halloumi, celeriac, salsify, Gran Moravia
(Saint Marc, Unoaked Chardonnay 2015 reserve £25.50/750ml)

Fillet of sea bream, crushed potato, hispi, cockle & parsley butter
(Sauvignon blanc, Mt. Holdsworth 2017 £29.50/750ml)

Fillet of cod, spinach, chorizo, saffron potato, coconut & lemongrass broth (£3.00 supplement)
(Menetou Salon, Cotes de Morogues 2015 £36.90/750ml)

Desserts

Cinnamon and Orange panna cotta, honeycomb, blood orange sorbet
(Buitenverwachting 1769 Noble late harvest 2015 £7.80/50ml)

Apple tart tatin, cinnamon ice cream
(Akashi-Tai Japanese plum infused sake £4.50)

Dark chocolate pave, honeycomb, blackberry sorbet
(Plantation rum 20th Anniversary £9.00/35ml)

Sticky toffee pudding, toffee sauce, vanilla ice cream
(Pedro Ximenez Colosia Sherry £5.00/50ml)

Cheese board, crackers, chutney (£5.00 supplement)
(Ferreira 20Yo Tawny Port £6.90/50ml)

8 course tasting menu

Available Wednesday & Thursday evening from 6pm-9pm

£79.95 for two

 Amuse Bouche

*****

Mackerel Tataki, kohlrabi, granny smith, brown crab

*****

Agnolotti, celeriac, yeast, soya bean, aged parmesan

*****

Red mullet, fine herbs, quinoa, cockles, tomato broth

*****

Venison neck, haunch, Jerusalem artichoke, beetroot, blackberry

*****

Frozen marshmallow, lovage & combava

*****

Bomboloni, nutmeg, custard, rhubarb

*****

Petit fours

Party menu 2019

Amuse Bouche

Starters

Smoked heritage beetroot, burrata, chestnut, carrot & Banyul

Wild rabbit shoulder raviolo, confit garlic, celeriac & kale velouté

BBQ mackerel, mooli, beef tomato, avocado, Vietnamese dressing

Mains

Old spot pork belly, gyoza, miso, soya bean, hispi, master stock jus

Aberdeen Angus short rib, calva nero, bone marrow mash, glazed carrot jus

Peterhead cod fillet, tandoor spice, cauliflower cous-cous, sauce vierge

Celeriac Agnolotti, confit celeriac, King oyster, chard, aged Gran Moravia

Desserts

Mandarin posset, pistachio sable, blackberry & liquorice sorbet

Sticky toffee pudding, drunken prune, gingerbread ice cream

Selection of Kent & Sussex Cheeses, chutney, membrillo, bread (£3.00 Supplement)

2  courses @ £29.95

3  courses @ £37.95