Simon Goodman – Head chef/Owner

I try to use as much of the abundant produce available from the local area – cooking with meat from nearby organic farms, fresh fish from the south coast, as well as the pub’s own vegetable patch. The emphasis here at The Duke is on simple & delicious dishes. With 20 years’ experience as a head chef, and winner of the Pub Chef of the Year competition, I am convinced that this is the sort of food & atmosphere that will continue to pull people into our precious local pubs.

Example lunchtime menu

  • Half-dozen Irish oysters, red wine & shallot vinaigrette – £12.50
  • King-prawn, smoked salmon, prawn & crayfish salad, classic seafood dressing – £9.95/£15.95
  • Pan-seared scallops, crispy bacon, mixed leaves, Parmigiano-Reggiano, balsamic reduction – £11.95/£19.95
  • Oven-baked walnut & seed crusted goat’s cheese, honey & thyme roasted root vegetable, croutons, mixed leaf, mustard dressing – £8.95/£14.95
  • Saffron Cornish moules marinières, wilted spinach, finished with cream, crusty bread – £8.95/£14.95
  • House honey-roasted ham, fried Hall gate farm free-range eggs, chunky chips – £8.95/£14.95
  • Locally foraged pied de mutton, garlic butter, fried duck eggs on toast, truffle oil – £12.50
  • Pea, prawn, & crayfish risotto, Parmigiano-Reggiano, pea shoots – £18.95
  • Cornish day-boat caught, ale-battered haddock fillet, house-made tartare sauce, pea purée, chunky chips – £15.95
  • Midhurst spicy dragon sausages, mashed potato, buttered cabbage, rich onion gravy – £15.95
  • 8oz Duke of Cumberland beef burger, house-made bun, chunky chips, chili tomato sauce – £15.95
  • Braised oxtail, horseradish mash potato, curly kale, red wine jus – £18.95
  • Venison, haggis & ale pie, topped with cheddar mash, buttered seasonal vegetables – £16.95
  • William Boyles B.L.T open sandwich, topped with a fried egg – £8.95
  • Grilled fillets of south coast mackerel, open sandwich mixed leaf salad, horseradish crème fraiche – £11.95
  • Mediterranean vegetables & mozzarella sour dough baguette – £8.95

Example dinner menu

  • Half-dozen Shetland oysters, red wine & shallot vinaigrette – £12.50
  • House-cured salmon, wasabi mayonnaise, Blackdown Gin infused cucumber, pickled samphire, crab & mascarpone crostini – £9.50
  • Pan-fried wild duck breast, cauliflower purée, buttered wild mushrooms, bacon shards – £8.50
  • Pan-seared scallops, cauliflower purée, chorizo, rocket oil – £11.95
  • Salt & pepper squid, garlic mayonnaise, wasabi nut dust, toasted sesame seeds – £8.95
  • Pigs head ballotine, smoked potato croquette, quails egg, brown sauce – £9.95
  • Confit free-range pork belly, apple & Calvados glaze, creamed Savoy cabbage,
    sautéed potatoes, thyme & port jus – £19.50
  • Pan-fried halibut, fricassee of; bacon, cabbage, chard, garden peas, samphire, purple potatoes,
    beetroot dust, Langhams hip hop beer sauce – £19.95
  • Oven roasted duo of English lamb rump, herb & mustard crusted cutlet, pommes sarladaise, Dukes garden courgette, baby carrots, roasted parsnips, red wine & mint jus – £23.95
  • Hand-made pumpkin tortellini, sautéed wild mushrooms, parmesan velouté – £17.95
  • Whole Lemon sole, baby spinach, broad beans, lemon, caper & parsley butter, chunky chips – £21.95
  • Selsey crab thermidor, mixed leaf salad, parmesan & truffled chunk chips – £21.95
  • 10oz Prime grain fed Sirloin steak, roasted tomato, mixed leaf, peppercorn sauce, chunky chips – £28.95

The above menus are purely samples, the menus are printed for each service and are dependent on seasonal/local produce available at the time.

Wine List

Red

Full wine list

  • Tempranillo, Cal Y Canto, Spain ’15 – £17.00
  • Berry Brothers, Merchant’s red, Spain – £19.50
  • Merlot, Javiera, FM&V, Maipo Valley, Chile ‘15 – £20.50
  • Shiraz Cabernet, The Good Catch, Australia ’13 – £22.10
  • Cabernet Sauvignon, Pacifico Sur, Chile, ’14 – £22.50
  • Rioja, Torre Aldea, Spain ’14 – £24.50
  • Côtes du Rhône, Berry Brothers, France ’14 – £26.35
  • Montepulciano D’Abruzzo, Sant’Orsola, Italy ‘14 – £21.10

White

  • Colombard blend, Michel Servin, France ‘14 – £16.50
  • Chardonnay, Five Foot Track, Australia ’15 – £17.60
  • Chenin Blanc, The Post Tree, South Africa, ’15 – £20.50
  • Viognier, Vieilles Vignes, Pays d’Oc, France ’15 – £24.50
  • Sauvignon Blanc, Berry Brothers Chile ‘15 – £25.50
  • Pinot Grigio, Gehring, Germany ’15 – £25.50
  • White Rioja, Palacio del Camino Real, Spain ’14 – £26.60
  • Sauvignon Touraine, Domaine du pré Baron, France ’14 – £27.55

Rose

  • Berry Brothers reserve Rose ‘14 – £17.05
  • Corbéres, Chateau fontaréche, France’15 – £22.00
  • Sancerre, David Sautereau, France ’13 – £38.00

Please ask to see our half bottle and cellar list

We change our menus on a regular basis so there is always something new to try.

We also offer a unique Duke of Cumberland roast option; this can only be pre-booked and joint requirements have to be with us two days before your booking– minimum number of guests is 4 and over. The joint options are a four rib of beef, leg of lamb or loin of pork and a whole free-range chicken, all are accompanied by our traditional Sunday trimmings; priced @ £19.95 p/p

Our roast joints are available any day of the week but do need to be pre-ordered at least one to two days in advance.

roast-rob

Everything you eat will be prepared to order so please be patient during busy periods.

Please do let us know if you have any allergy or dietary requirements, please also note some dishes may contain traces of nuts – more vegetarian options will be available on the day.

Unfortunately we do not have highchairs available but diners are welcome to bring their own.

Our new dining area is an excellent venue for larger parties (40-50 guests) and functions with cosy wood burners and great views.

Marquees can be sourced for larger parties. We are happy to use the new area of the duke for smaller parties however this does incur a small room hire charge. The right hand side of the ‘old’ original area of the Duke is perfect for small gatherings of around 20 people with our open fires, ancient beams and rustic tables. All our functions are tailored to suit you, we don’t have a standard function menu that you choose from we customise them to each individual.

joseph-perrier

Joseph Perrier selection