Modern British restaurant on Cinque Ports Street in Rye, led by Chef/Patron Matthew Drinkwater, serving seasonal a la carte dishes sourced from Sussex farmland and coastline.
50 Cinque Ports Street, Rye, TN31 7AN
no50.uk/
Seared Scallops
Satay sauce and Asian salad.
£11.50
Chicken and Walnut Terrine
Balsamic quails egg and wild garlic emulsion.
£10.50
English Asparagus
Sussex Blue espuma, pickled wild mushrooms, truffle oil.
£11
Marinated Scallops
Avocado, ruby grapefruit, wasabi sorbet.
Crab and Tiger Prawn Pithivier
Prawn bisque sauce.
Pork Cheek
Black pudding and date ketchup.
Panko Goats Cheese
Beetroot chutney and wild roquette.
£10
Scallops
Root vegetables, kale, prawn bisque sauce.
£22
Lamb Saddle
Rolled lamb belly, aubergine, tomato, mint gremolata.
£23.50
Skate Wing
Shiitake mushroom and caper sauce.
£20
Lemon Sole
Scallop mousse and mussel butter sauce.
£21
Fillet Steak
Spinach, roast shallot, black garlic, mushroom and tarragon sauce.
£27.50
Duck Breast
Confit bonbon, roast pineapple, bok choi, star anise sauce.
£21.50
Butternut Squash
Pearl barley, root vegetables, mushroom, chimichurri.
£19
Triple Cooked Rosemary Potatoes
£5
Mash Potato
New Potatoes
Wild garlic oil.
Savoy Cabbage
Crispy onions.
Broccoli
Soy and honey dressing.
Little Gem Caesar Salad
Shaved Fennel, Roquette and Orange Salad
Tonka Bean Pana Cotta
Hazelnut crumb and dark chocolate sorbet.
£9
Peanut Butter Parfait
Glazed banana and honeycomb ice cream.
Vanilla Custard Mousse
Poached rhubarb, rhubarb sorbet, ginger snap.
Milk Chocolate Crémeux
Blood orange sorbet and chocolate caramel wafer.
Apple Tartan
Vanilla ice cream and thyme caramel.
Sussex Cheese
Apple chutney and black pepper oat crackers.
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