Three Course Menu Selector


Please choose one dish from the below selection.


Sussex chicken liver parfait

Fig and mustard seed compote, caramelised onion focaccia, smoked onion dust

Heritage beetroot salad (v)

Truffled goats cheese, textures of beetroot

Roasted marinated vine tomatoes (v)

Buffalo mozzarella, tomato consomme, avocado panacotta, and focaccia crostini

Pressed ham hock terrine
Caper and parsley salad, pea puree and sweet pickled shallots

Roast vine tomato soup (v)

Sage gnocchi, whipped goats curd, tomato crisps, baby herbs

Potted Sussex pork
Black pudding beignet, sticky apple, crackling salad, warm seeded toast

Gin and bitter lemon cured salmon

Gin jelly, lemon puree, pumpernickel croute, soured cream and samphire

Marbled smoked chicken terrine

Wild mushroom and pickled vegetables, mushroom ketchup

Peppered golden cross goats cheese (v)

Heritage tomato, compressed cucumber, toasted almonds

Confit duck pressing
White wine and mandarin jelly, baby leaves, salted pistachio brittle

Wafer thin sliced oxsprings ham

Caramelised pear, charred endive, manchego shavings, pea shoots, gremolata

Crab salad

Lemon crème fraiche, smoked paprika honeycomb and pickled apples

Chilli roasted feta (v)
Watermelon with mizuno, balsamic pearls, caramelised sunflower seeds



Please choose one dish from the below selection.


Crusted fillet of cod
Caper and sorrell crushed new potato, samphire and brown shrimp butter sauce

Assiette of lamb rump
Braised shoulder cromesqui, olive oil mash, french beans, wild mushrooms, balsamic jus

Fillet of sea bass
Celeriac puree, sautéed smoked bacon, caramelised shallots, red chicory and beans, red wine sauce

Treacle cured pork tenderloin -
Twice cooked belly, black pudding boudin, hens scotch egg, crackling, peas a la francaise, mousseline potatoes

Butter basted Sussex chicken
Truffled thigh, creamed mushroom puree, chanterelles, pommes anna, roast celeriac and caramelised carrots

Roasted corn fed chicken breast
Confit leg, sweet potato fondant, charred shaved sweetcorn, crisp green kale, spiced carrot puree

Pan seared sea bream fillet

With a provençal vegetable spaghetti, prawn beignets, saffron potatoes, bouillabaisse nage, pickled samphire

Roasted 21 - day aged rib eye

Spicy sausage and smoked bacon cassoulet, watercress and potato puree, charred onions, heritage carrots

Roast salmon fillet with cauliflower three ways

Curried, couscous and creamy puree, almonds, curry gel, tomato essence and crushed coriander potatoes

Red onion tarte tatin (v)

Whipped Brighton blue cheese souffle, burnt onion puree, charred baby leeks, walnuts, rocket dressing

Pea, chickpea and polenta ‘pizza’ (v)

Confit aubergine, ricotta mousseline, yoghurt mayonnaise, charcoal, baby vegetables, garden herbs

Caramelised onion and ragstone goats cheese tart (v)
Candied pine nut salad and baby beetroot, honey and mustard dressing

Shitake mushroom and Sussex cheddar fritters (v)

Catalan vegetable casserole, sous vide garlic puree, confit vine tomato micro basil

Pan fried potato and beetroot gnocchi (vegan)

Green peas, broad beans, wild mushrooms, basil coulis, roast carrots



Please choose one dish from the below selection.


Berry Eton mess dome

Fresh berries, crisp meringue, whipped cream, chocolate sphere, warm chocolate sauce

Lemon curd tart

Lemon and lime chiboust, caramelised profiterole, basil gel, lemon crisps

Burnt orange cream

Chocolate and orange crumble bitter chocolate coulis, sugared hazelnut

Caramel cappuccino

Toasted marshmallow, fudge and shortbread crumb

Vanilla panacotta with textures of strawberry

Strawberry compote, strawberry leather, strawberry crisps, sweetened balsamic

White chocolate, rum and raisin dome

White raisin puree, rum syrup

Honey cheesecake

Bee pollen, honeycomb, vanilla scented caramel

Brighton blue savoury cheesecake

Walnuts, grape chutney and compressed spiced pear

Sussex cheese board

Brighton blue, olde Sussex cheddar, Sussex crumble, apple and cider chutney, biscuits

Trio of fruit quenelles

Coconut, mango and passion fruit, pinacolada syrup

After dinner

Freshly brewed coffee and petit fours



All prices are exclusive of VAT

3 Courses should be chosen 1 x starter, 1 x main and 1 x dessert.

After dinner coffee will not be classed as a course.

Two course menus will have a £7.00 per person supplement added.

space to follow us

Conferences and events in Brighton Conferences and events in Brighton

space to talk

+44 (0)1273 678678


space to contact


space for enquiries

click here

© 2017 space at the University of Sussex.
All rights reserved.

Space for conferences, events and team building in Brighton


Conference and events

University of Sussex

Level 4 Bramber House


East Sussex


United Kingdom

Conferences and events in Brighton Conferences and events in Brighton
Conferences and events in Brighton Conferences and events in Brighton