St Clement's (Menù)

3 Mercatoria, Hastings
+44 1424 200355

Forret
Connemara cured pork with landcress, pecorino cheese, lemon and olive oil
6.5
Steamed Moules with picada (breadcrumb, toasted nuts, garlic and parsley) and Amontillado sherry
6.94
Local goat curd, roast golden beetroot, sunflower shoots, toasted pumpkin seeds and pomegranate dressing
6.94
Thai Fishcakes with cabbage, shallot and lemon salad and sweet chilli dipping sauce
7.5
Chicken liver and Madeira parfait with foccacia, Pedro Ximenez soaked prunes and caramelised walnut
6.94
Cheese Board Tuxford Stilton, Sussex Camembert and Barbers Cheddar with pear and date chutney, baby marinated figs and crackers
9
Hovedret
Fillet Steak, parsley, shallot, peppercorn and mustard butter, chips and green beans
26
Roast Guinea Fowl Supreme with chorizo, dauphinoise potatoes, braised red cabbage
17
Grilled pancetta wrapped Hake fillet with Hastings’ smoked haddock, parmesan and truffle oil risotto
17.5
Steamed Halibut, spring onion mash, spinach, St Clement’s hot smoked salmon and beurre blanc
22
Grilled Skate Wing with brown shrimp, caper and lemon garlic butter, french fries and salad
18.5
Panfried Scallops and shell-on King Prawns with coconut and ginger laksa, pak choi and noodles
19.5
Stuffed Cabbage Leaf with chestnut mushroom, parsnip, thyme and Stilton with green beans and mushroom and white wine gravy
16.5
Puddings
Warm Cinnamon Beignets, Poached Rhubarb and Almond Ice Cream Paired with a glass of Frangelico
10.94
Steamed Marmalade Pudding with Creme Anglaise Paired with a glass of Filhot 2nd Grand Cru Classe, Sauternes, France
14.19
St Clement’s Mess – crushed meringue, whipped cream, sticky sour cherries and blood orange Paired with a glass of Royal Tokaji, Hungary
14.55
Fresh Raspberry Ice Cream and Shortbread Paired with a glass of Baumard, Chenin Blanc, Loire Valley, France
12.94
Dark Chocolate Torte with Hazelnut Crumb Paired with a glass of Akashi Tai, Shiraume Umeshu, Japan
12.85

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