House cured salmon gravadlax, whipped ricotta, preserved lemon, rye

Pork skewer with a soy, ginger and honey glaze, chives

Grilled Orkney scallop, café de Paris butter

Fried chicken, ghojujang mayonnaise, pickled radish, black onion seed

Chopped beef fillet crostini, mustard, capers

Leek and Manchego croquette, basil aioli, burnt leek powder

Carrot and fennel spiced fritter, crème fraiche, spring onion

Mixed wild mushroom parfait, crostini, shaved walnut

Fresh K94 falafel, pickled baby cucumber

Whipped feta, summer herb and purple olive crostini

Spiced lamb filo parcels, black onion seed, smoked tomato

Crab crostini, lime, chilli,

Grilled sardine crostini, bay, shallot and raisin agro dolce

Summer fritter, fermented tomato, chive

Spiced mini potato rostis, house marinated smoked trout, caviar

Pulled oyster mushroom kebabs, green sauce

Popcorn halloumi, chilli and thyme honey

Jamon croquette, quince aioli

Crostini, whipped cods roe, grilled peppers, marjoram

canapés

cauliflower fritter, tahini, soy and ginger dipping sauce

spiced spinach and herb borek, beetroot borani

grilled tuna skewer, coriander chutney

To start

celeriac risotto, wild garlic pesto, fried chestnuts

Main

beef rump, braised beans, pickled radicchio, almond and herb salsa, horseradish mayo

vegetarian

smoked aubergine, potato and almond stuffed Romano peppers

side

grilled purple sprouting broccoli, garlic, chilli and anchovy dressing

salad

mustard leaves, lemon vinaigrette

desert

Crème brûlèe

Eats

oyster mushroom kebab, tarragon aioli

gruyere and kimchi fritters, XO sauce

spiced cornbread, fermented chilli

aubergine arepa

from the fire

Meat

summer herb spatchcock chicken

vegetarian

grilled halloumi, thyme honey

Sides

marinated preppers, grilled peaches and heritage tomatoes

grilled asparagus, 2022 harvest olive oil, red onion and almond salsa

poached baby courgette, pecorino, pangritata, fermented tomato

jersey royals, garlic, paprika & parsley

Salads

chef’s garden summer salad

Desert

hazelnut semifreddo, strawberries

Cheese board

selection of British cheeses, quince chutney and biscuits

Canapés

Anchovy and sage fritti

Seasonal crudités, bagna cauda, smoked rapeseed oil, preserved lemon salt

House cured salmon gravadlax, whipped ricotta, rye, pickled dill seed

Leek and Manchego croquette, basil; aioli, burnt leek powder

Whipped feta, summer herb and purple olive crostini

To Start

House bread selection

Mixed, marinated tomatoes, grilled peach, pickled green strawberry, marjoram dressing

Stracciatella, grilled endive, chervil, prune, pangrattato, Aleppo chilli oil

Main

Grilled whole turbot, champagne and chive butter sauce

Chargrilled beef rib, garlic & herb butter

Fired pink fir potatoes, confit garlic and smoked mild chilli butter

Cornish big leaf salad, whole herbs, mustard and pickled shallot dressing

To Finish

Chocolate ganache, olive oil, smoked sea salt, hazelnut

After

Tea/ Coffee/ Kitchen 94 champagne truffles

 canapes

tomato consommé, basil oil 

grilled artichokes and pea crostini

popcorn halloumi, hot honey, nigella seeds

leek and Manchego croquette, tarragon aioli 

dressed tomatoes, white balsamic, lemon verbena 

grilled tropea onion salad  

vegetarian

slow roasted celeriac, sauce vierge

pudding

burnt butter tart, strawberries

tea and coffee table

cheeseboard, chutney and crackers

kitchen 94 dirty baps

cold cuts and house pickles

kimchi and cheese toasties

Argentine choripan rolls

chimi and salsa criollo

fresh falafel and hummus wraps

selection of Ed's Neapolitan pizza's

Bite

gruyère and kimchi fritter

A taste

coupe of dashi

To start

seabream ceviche, grapefruit, pickled fennel, dill oil

cantaloupe melon, grilled cucumber, concasse tomato, spring onions, coriander and mint

Main

baked cod, burnt corn

XO black Venus rice

sauteed kale, celeriac, sesame

sticky auberigine, puntarella, peanut, chilli and charred lime

tropea roasted miso and lemongrass onions

Desert

gooseberry jam doughnuts, Madagascan vanilla custard

Peti four

miso caramel

canapés

popcorn halloumi, truffle, English honey, nigella seeds

poached courgette and mushrooms pate, crostini

pan fired scallops, miso butter

To start

butternut squash agnolotti, chestnuts, sage butter

Main

baked hake, Cantharellus mushrooms, capers

celeriac terrine, fresh za’atar

grilled salsify, parsley sauce

creamed spinach

Desert

gooseberry jam doughnuts, Madagascan vanilla custard

canapes

Eats

potato and leek borek, beetroot borani

carrot and parsnip fritters, mint yoghurt

mushroom laab, baby gem lettuce

Main

slow roasted celeriac, black pepper and mushroom sauce

smokey cascabel butter beans

pan fried kale, cavil and tresviso

Desert

spiced carrot cake

Eats

potato latkes, k94 brown sauce

cheese croquets, quince aioli

To start

scallops, garlic and herb butter, pangritata

end of summer tomatoes, peaches, burrata

focaccia

From the fire

côte de boeuff, chimichurri

virgin rapeseed oil horseradish mayo

koffman potatoes, fresh zaatar

beetroot carpaccio

miso butter corn

K94 seasonal salad

Desert

tiramisu, British strawberries and red curretns

spicy margarita

ancho chilli syrup, cointreau, El Rayo Taqueria

mezcal margarita

smokey margarita made with Del maguey organic mezcal

K94 whisky sour

Our classic sour made with Johnnie Walker black label

caipirinha

lemon Verbena Mojito

picante del casa

fiery picante made with patron silver tequila

espresso martini

bloody Mary

bergamot Negroni

rum negroni

Mezze

on the table selection of breads

semolina grissini, seeded taftoon and Turkish focaccia

broad bean hummus, lovage oil

boronia kadoo

(spiced persian courgette dip)

moutable dip

(charred, smokey aubergine dip)

gazpacho cleanser

pea, mint and cucumber

almond and beetroot

tomato and red pepper

Vegetarian mains

dehydrated carrots, grilled halloumi chermoula

potato tarine, green harissa, labneh

manti, garlic and ginger yoghurt

Main

spring lamb cutlets, herb crust, ezme, labneh, mint

spiced chicken feulletts sauerkraut tahini dressing

Desert

dried fruit, cinnamon and nutmeg filo, honey and thyme ice cream

70 per head

Bites

Parsnip, carrot and spring onion fritter, ginger yoghurt

beetroot, red onion, caraway & ricotta filo

venison kebab, zhoug

On the table

confit aubergine arepa, labneh

K94 falafel, spiced tomato sauce, tahini dressing

Pumpkin and onion Fattoush

chicken shawarma, pomegranate, mint and grated cucumber

mixed wild mushroom flatbread, shaved white truffle, pul biber chilli

Kitchen 94 winter leaf salad, mustard and pomegranate molasses dressing

Desert

marsala poached pears, biscotti, crème fraiche

Eats

cauliflower bhajis, fermented chilli

torched kasundi mackerel, cumin crostini

palak paneer parcel

Main

Ed’s signature chicken curry

lamb curry

chana dhal

saag aloo

steam basmati rice

peshwari naan bread

bell purri, coriander dressing

spiced mango chutney

yoghurt and spinach rita

Desert

lemon polenta cake, amaretti ice cream

65 per head

Eats

UK oysters, fermented tomato

grilled scallops, wild garlic butter

Starter

tomato gazpacho

From the fire

Park fallow deer, chimichurri

K94 flatbreads

bulgur wheat tabbouleh

grilled corn, miso butter

salad

courgette, broad bean and watercress salad

Desert

grilled nectarines & peaches, basil and pistachio semifreddo

12/10/22

Bite

smoked oyster mushroom, tarragon mayo

Bramletye fruit farm, east Sussex

To start

Beef fillet carpaccio, dehydrated beetroot, wild rocket, capers, fresh horseradish

Hereford cross bread, Oakley park, Ludlow

vegetarian

dehydrated beetroot carpaccio, walnut and parmesan pesto, wild rocket, capers, fresh horseradish

Royal oak farm, Lancashire

Intercourse

cantaloupe melon, grilled cucumber, concasse tomato, spring onions, coriander and mint

supplier shrub provisions, Sussex

From the fire

slow cooked lamb leg, burnt corn, coriander, fried shallot, jalapeno salsa

supplier Hill and Szrok Broadway market , culver farm, east Sussex

vegetarian

slow cooked celeriac, burnt corn, coriander, friend, jalapeno salsa

house flatbreads

chicken stock fire roasted miso onions

fermented celeriac and kohlrabi, fresh radish and spring onion

grilled salsify, Jerusalem artichokes, herb sambal

supplier shipton mill flour, shrub provisions Sussex

Desert

grilled plum and fig trifle, almond brittle

supplier riverfood organic

68 per head

16/11/22

Bite

grilled scallop, garlic & herb butter

vegetarian

mushroom parfait

black olive and rosemary focaccia

To start

fired mussels and clams, spiced chorizo, garlic and vermouth sauce

black olive and rosemary focaccia

vegetarian

confit aubergine, spiced cornbread, labneh

From the fire

Tranche of brill off the grill, creamed spinach, chanterelles, capers and butter sauce

vegetarian

roast pumpkin orzo rice, fennel and almond crumb, salsa verde

Sides

parsnip and potato gratin

woodfire beetroots, walnuts and parmesan

bitter leaves, French dressing

Desert

poached marsala pears, chocolate mousse

70 per head

14/12/22

A taste

chicken consommé

vegetarian

seasonal vegetable consommé

supplier, the ethical butcher, shrub provision

starter

K94 mezze, Ed’s bread, pickles

Supplier, Shipton mill, shrub provisions

From the fire

Intercourse

grilled partridge, fermented beetroot

Supplier, the ethical butcher, shrub provisions

vegetarian

grilled Jerusalem artichokes, burn onion yoghurt, fermented beetroot

supplier, shrub provisions

Main

saddle of venison off the grill, potato terrine, molasses roast onions

vegetarian

veggie mixed grill, tahini dressing

supplier, the ethical butcher, Pakington estate, shrub provisions

Sides

roast pumpkin tabouleh

BBQ leeks, labneh

braised red cabbage

supplier, shrub provisions

Desert

spiced pineapple upside down cake, Madagascan vanilla custard

supplier, shrub provisions

68 per head

“ASADO at the Yard”

Eats

house cured gravlax, dark walnut rye, horseradish mayonnaise, preserve lemon, dill

To start

globed artichoke, garlic mayonnaise

From the fire

Meat

whole lamb asado

burnt aubergine yoghurt

mint sauce

flatbreads

vegetarian

red pepper, onion, halloumi, kebab

mint sauce

Sides

grilled runner beans, whipped feta, fried oregano

chilli butter fire pink fir potatoes

Salads

chef’s garden summer salad

Desert

Basque cheesecake, strawberries, red currents

65 per head

COCKTAIL

Negroni sbagliato

ANTIPASTI

Focaccia, 2021Harvest Capezzana Olive oil

Parmesan polenta chips, aubergine dip

Salt and pepper oyster mushrooms, fermented tomato sauce

IL PRIMO

White truffle tagliatelle, shaved walnuts

IL SECONDI

Skirt steak, virgin rapeseed mayonnaise

Braised chard and spring greens

Garlic and sage potatoes

VEGETARIAN

Cauliflower steak, virgin rapeseed mayonnaise, pumpkin purée or garlic and sage potatoes

Sauté Cavallo Nero

DOLCI

Almond and pear frangipane

clotted cream Ice cream

75 per head

“Dishes inspired by eastern Europe”

Ice cold vodka 4 peace

cold beetroot borscht, six seed bun, garlic and herb butter

cabbage roll, burnt aubergine yoghurt, Brandywine tomato

peak summer perogies, green velouté

cold beef rump, fermented beetroot, potato salad

vegetarian

herb crust halloumi, marinated aubergine, fermented beetroot, potato salad

Kyiv Cake

Please let the kitchen know if you have any allergies that we may not be aware of.

60 per head

25th October 2023

radishes and tardivo, preserved lemon and caraway salt, smoked rapeseed oil

gruyere and pickled onion croquets, basil aioli, jalapeño

monkfish crudo, beetroot carpaccio, grapefruit, dill and fennel seed dressing

7 day fermented flatbread, wild mushrooms, pickled mussels, fried shrimp

braised Hereford short rib, celeriac, cocassed tomato, radicchio, gremolata

chicory, mustard and chervil, pomegranate dressing

walnut and apple caramel tart, custard, blackberries and fig

tickets 65

2nd June 2024

eats

tomato consommé

mushroom arancini, gochujang aioli

crab rarebit, chive

suggested

Antica Tenuta Pietramore, Pecorino d'Abruzzo 2020

starters  

fudgy carraway carrots, walnut pesto, burrata

tomatoes, cuore del vesuvio, lemon verbena  

house focaccia

suggested

Zuger Sauvignon Blanc 2022

main

roast beef sirloin, asparagus, Yorkshire pudding, horseradish mayonnaise

vegetarian

celeriac, sauce vierge, lemon

sides

rosemary and garlic potatoes

butterhead salad, chives, shallot vinaigrette

suggested

Zuger Blaufrankisch 2019

Antica Tenuta Pietramore, Montepulciano d'Abruzzo 2019

desert

lemon posset, biscotti

or

chocolate mouse

to finish

miso caramel

wines

Antica Tenuta Pietramore, Pecorino d'Abruzzo 2020 - 55 bottle

Zuger Sauvignon Blanc 2022 -  42 bottle  

Zuger Blaufrankisch 2019 -  42 bottle  

Antica Tenuta Pietramore, Montepulciano d'Abruzzo 2019 – 52 bottle

Rosé - Guillaume Gonfrier, Bien-a-rosé 2023 – 36 bottle  

(pairing suggestions on menu)

cocktails

bloody Mary 12

negroni 12

Margarita 12

beers

signature brew Roadie IPA 7.10

Sam Miguel 7.20