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