St Clement’s Sunday Menu
Aperitifs
White Port and Tonic with fresh Mint and Orange 6.50
Hastings West Hill Rum with St Leonard’s pressed Eves Apple Juice 7.00
Glass of House Bubbles – Cremant de Bourgogne. Blanc de Blanc 7.50
Gin Amore – Cherry and Raspberry infused Gin, Lillet, Cranberry, Lemon and Mint 8.50
Espresso Martini 9.00
Sherry - Sanchez Romate Fino Dry // Romata Maribel Amontillado 4.50 // 5.50 // 75ml glass
Homemade bread (first basket is complimentary) 2.50
Pork crackling with Apple Sauce 3.50
Olives 3.50
Connemara (West Coast of Ireland) cured pork sliced with landcress, pecorino, lemon and olive oil 6.50
Steamed Moules with picada (breadcrumb, toasted nuts, garlic and parsley) and Amontillado sherry 6.95
Shredded Lamb, spring onion and cumin croquettes with parsley, mint and fresh horseradish cream 7.50
White bean and olive oil with feta, golden beetroot and sunflower shoots and vine tomato dressing 6.50
Thai Fishcakes with cabbage, shallot and lemon salad and sweet chilli dipping sauce 7.50
Pork, smoked bacon and green peppercorn terrine with rosemary foccacia and pear chutney 6.25
Pea and ham soup with mustard and thyme croutons 5.50
MAINS
Roast Rump of Sussex Beef, Roast Potatoes, Yorkshire Pudding, Roast Veg, Green Beans and Red Wine Gravy 16.50
Roast Duck Leg, Roast Potatoes, Yorkshire Pudding, Roast Root Veg, Green Beans and Red Wine Gravy 16.50
Roast Guinea Fowl Supreme, Roast Potatoes, Yorkshire Pudding, Roast Root Veg, Green Beans and Gravy 16.50
Grilled pancetta wrapped Hake fillet with Hastings’ smoked haddock, cockles, clams and mussels chowder 16.00
Grilled Skate Wing with brown shrimp, caper and lemon garlic butter, french fries and salad 16.50
Panfried Scallops and shell-on King Prawns with coconut and ginger laksa, pak choi and noodles 18.50
Stuffed Cabbage Leaf with chestnut mushroom, parsnip, thyme and Stilton, Roast Potatoes, Yorkshire Pudding, Roast Carrots and Parsnips, Green Beans and mushroom Gravy (v) (vegan available) 14.50
Sides of Chips £3.50 // Mixed Salad £3.50
