In The Castle Restaurant, we strive to bring you a menu that constantly changes with the seasons.
Fortunately placed between the Sussex coast and countryside; we will always have seasonal seafood and some of the best offerings from the Sussex Downs.
Our Chefs are well-travelled and influenced by other cuisines. They enjoy blending classic ingredients with Asian and Indonesian flavours to create dishes that will give diners a new experience.
Set in an old coaching inn, The Castle Restaurant has been tastefully restored to create an elegant dining room which still retains its charm and history of bygone years.
Meet our Head chef
Ben Miller’s love for cooking first started under the watchful eye of his Father who was the Executive Chef of The Ritz. Ben has worked in some top Kitchens across the country; including Amberley Castle, Danesfield House, Restaurant One-O-One in Knightsbridge (London’s Premier Fish Restaurant) and The Bath Spa Hotel where he personally achieved two AA Rosettes.
Ben’s cooking was celebrated by Michel Roux Jr on BBC’s Masterchef The Professionals where he successfully reached the quarter finals of the competition. An experience he felt was a highlight of his cheffing career.
Former Head Chef at The George in Burpham, Ben has now joined us at The Norfolk and continues to deliver excellent food, using seasonal and local produce where possible at affordable prices. Ben also loves to travel and is forever inspired by chefs and gastronomy from around the world; constantly bringing new ideas and fusion cooking into his kitchen.
A La Carte Menu
Castle Salad- Mixed Leaf Salad, Spinach, Avocado, Baby Pickled Beets, Dried Cranberry, Pumpkin Seeds, Blueberries and Acacia Honey and Natural Yoghurt Dressing
Warm Duck Confit Salad, Pickled Beetroot, Pear and Brighton Blue Salad, Port Wine Reduction
Smoked Haddock and Chive Risotto, Home Cured Gravadlax, Softly Poached Hens Egg
Salmon and Crab Cake, Grilled King Prawn on Rocket Salad, Tomato Chilli Jam and Crème Fraiche
Roasted Skate Wing, Sautéed Ratte Potatoes, Asparagus, Brown Shrimp and Caper Butter Sauce
Fragrant Thai Chicken Curry, finished with Sweet Potato, Green Beans, Coconut Milk and Coriander, Rice, Roasted Garlic and Shallot
Pea and Quinoa Fritter, Roasted Tomato and Red Pepper Coulis, New Potatoes and Asparagus Spears
Local Fillet of Fish in Arundel Ale Batter, Home Cut Triple Cooked Chips, Mushy Peas Tartare Sauce
Summer Pavlova, Coconut Ice Cream, seasonal Berries, Vanilla Whipped Cream, Meringue and Passion Fruit Dressing
Norfolk Coup- Salted Caramel and Vanilla Ice Cream, Chocolate Brownie Bites, Vanilla Whipped Cream, Chocolate Sauce and Toasted Hazelnuts
Warm Date and Sticky Toffee Pudding, Honey and Stem Ginger Ice Cream
Vanilla and Elderflower Bavarois, Poached Rhubarb seasonal Berries and Local Sparkling Wine Jelly