SUMMER has never seemed so fickle as this year and we've been putting off the summer secret restaurant in the hope of a some real sunshine. We've decided IT'S ON ITS WAY! and have found a beach-side venue on the under cliff walk to suit the occasion. The WHITE CLIFFS CAFE has re-opened, bringing back to life an abandoned art deco building in one of the best spots on the local coastline. It is perfect for the SECRET RESTAURANT, far enough away from the throng, right on the beach. WE LOVE IT! 

THE IDEA this time is for us all to have dinner from about 7.30pm. Simon's coming down from Bath to DJ some beach-side tunes while we eat. We'll crank it up a little a bit later to something nice and funky, but not too much hard work! We've got a licence till 2am so a bit of dancing isn't out of the question...

We've loved creating the menu for this one. As usual, we've tried to catch the FLAVOURS or MOODS of the SEASON, with a very, very faint hint of autumn.

As we're open for ONE NIGHT ONLY, it would be great if you could choose what you're having for starter and main in advance. If you can't decide, you could let us know if you're a vegetarian just to make sure everyone gets what they want! (If you are veggie but don't like what we're cooking, please tell us!)  

Venue: White Cliffs Cafe, Undercliff Walk, Saltdean
Date: Friday 17th August
Time: 7.30pm –2.00am
Price: £30.00 p/h

Tell other nice people!

SET MENU

Aperitif
Bellini (with peaches and frizzante), rosemary and pecorino shortbread  

Starter
Homemade Cappelletti with lemon and tarragon sauce with crushed pea and parsley stuffing and sweet balsamic baby onions

Confit duck layered with puy lentils and sautéed pink shallots and served with braised gooseberry

A hot Thai style broth with mussels and clams and tiger prawn served with a soothing lemongrass, lime, coriander and ginger sorbet

Main
Squash and red onion tarte tatin on anna potatoes and hollandaise with sautéed Palm hearts and sorrel Broccoli mash (V)

Jugged Hare served with thyme roasted vegetables and potatoes with redcurrants

Local free-range chicken supreme, stuffed with a basil and chicken thigh lemon mousseline, wrapped in pancetta and served with gremolata mash, char-grilled aubergine and asparagus and a rocket sauce

Lightly home cured salmon served with a celeriac slaw, marsh samphire, roast baby beetroot with garlic and a dill and grain mustard dressing

Dessert platter
(you get all of these...)
Fresh raspberries and forest fruits set in a thick coulis
Homemade rose crème anglais ice cream and a hot raspberry consommé
Baked chocolate tart with orange candy and tia maria cream