The Salt Rooms
Menu with Prices in the UK

Chilled sustainably farmed British rock oyster served on crushed ice with classic mignonette shallot vinegar and lemon.

Six freshly shucked British oysters with house shallot vinegar, Tabasco, and fresh lemon wedges.

Warm crusty Sussex artisan sourdough loaf served with whipped fermented white miso and sea-salted butter.

Smoked South Coast mackerel pâté spiced with Calabrian 'Nduja and served on crisp charred sourdough.

Finely sliced sashimi-grade yellowfin tuna dressed with citrus ponzu, avocado mousse, pickled ginger, and sesame.

Hand-dived British king scallops roasted in the shell over hot coals with fragrant Café de Paris herb butter.

Creamy Pugliese stracciatella paired with ember-roasted heritage beets, bitter radicchio, toasted hazelnuts, and pomegranate molasses.

Slow-braised British ox cheek served beneath aerated warm parmesan potato foam and aged beef jus.

Crisp beer-free tempura king oyster mushrooms dusted with smoked sea salt and served with black garlic emulsion.

Lightly spiced crispy squid tossed with sea salt, spring onion, fresh coriander, and smoky chilli mayo.

Signature coastal stew of Sussex white fish, mussels, clams, and prawns in rich tomato, saffron, and roasted fennel broth with sourdough.

Thick tail fillet of South Coast monkfish roasted over charcoal with curried mussel butter, samphire, and crushed new potatoes.

Crisp-skinned sustainable Cornish hake served with braised fennel, brown shrimp beurre blanc, and wilted sea greens.

Scottish Gigha halibut fillet seared over coals, accompanied by wild mushrooms, charred leek, and champagne shellfish sauce.

Whole locally landed lemon sole cooked on the bone over glowing embers with brown butter, capers, and parsley.

35-day Himalayan salt-aged Lake District ribeye chargrilled in the Josper oven, served with watercress, garlic, and peppercorn sauce.

Charcoal-seared lean dry-aged rump minute steak finished with bright Argentine chimichurri and sea salt flakes.

Creamy roasted chestnut and oyster mushroom orzo pasta finished with black winter truffle oil, crispy sage, and aged hard cheese.

Wood-roasted Sussex cauliflower steak glazed with miso and served with toasted almonds, capers, and seaweed salsa verde.

Tiered seafood feast (£60 for 2) of grilled & steamed shellfish, crevettes, mussels, French fries, little gem salad, and saffron aioli.

Available Sundays from 12pm (£57 for 2): 400g Chateaubriand, grilled garlic king prawns, truffle cauliflower cheese, fries, and béarnaise.

Mon–Fri 12pm–3pm seasonal two-course menu featuring a choice of starter and coal-grilled main or fish stew.

Mon–Fri 12pm–3pm full three-course coastal dining experience including seasonal starter, main course, and artisan dessert.

Crisp skin-on French fries tossed in Sussex dulse seaweed salt.

Fluffy inside, glass-crisp outside chunky hand-cut British potatoes finished with Maldon sea salt.

Crisp baby gem lettuce leaves dressed in light Caesar emulsion with aged parmesan shavings and crispy shallots.

Chargrilled Tenderstem broccoli spears tossed with preserved Amalfi lemon, chilli flakes, and olive oil.

Steamed Tuscan black kale folded through sweet roasted garlic butter.

Steamed Jersey Royal-style baby potatoes glazed with whipped coastal seaweed butter.

Sweet coal-baked beetroot wedges dressed in zesty herb and caper salsa verde.

Roasted cauliflower florets baked in mature cheddar and black truffle Mornay sauce.

Signature interactive vanilla jersey milk soft serve served with fudge pieces, honeycomb, sprinkles, wafers, and salted caramel & berry sauces.

Valrhona dark chocolate ganache bar layered with molten sea-salted caramel, feuilletine crunch, and hazelnut ice cream.

Warm baked British orchard fruit topped with toasted oat crumble and rich dark muscovado pouring custard.

Hand-rolled dark chocolate truffles filled with sea-salted caramel ganache—ideal alongside espresso.

Three curated British and Sussex farmhouse cheeses served with sourdough crackers, black grapes, celery, and quince chutney.

Non-alcoholic coastal spirit shaken with elderflower tonic, sea buckthorn, cucumber ribbon, and fresh rosemary.

Bitter Italian non-alcoholic aperitivo topped with Mediterranean blood orange soda and charred rosemary.

Pure single-variety Sussex orchard pressed cloudy apple juice served chilled.

Chilled botanical mixer served in a tall glass with fresh lime.

Chilled 750ml glass bottle of pure English chalk-filtered mineral water.

Chilled classic glass bottle served with ice and lemon.

Locally roasted Sussex specialty espresso pulled to order.

Double espresso layered with velvety micro-foamed milk or barista oat milk.

Whole-leaf artisan tea brewed in a stoneware pot.