EAT

Our new menus are delicious, wholesome and healthy with locally sourced ingredients at their heart.   More vegetarian and vegan options and more focus on incredible local fish direct from the fishermen we know.  We are also huge supporters of English wine, we have more than anywhere else in the world, 30 at the last count.

We welcome everyone above the age of 10.

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UK Winner, Food Made Good Celebrate Local Award, Sustainable Restaurant Association Oct 2017
Squaremeal’s top 100 UK restaurants 2016 
Sussex Restaurant of the Year 2016

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FOOD

Fish and seafood don’t have far to travel, obviously. We know the fishermen who catch the fish we cook. They are minutes away and their catch is always exceptionally fresh.

Romney Marsh is on our doorstep, so we use its distinctive, fine-flavoured salt marsh lamb.

Our local fruit and vegetables often come direct from the farmer and every week we wait in anticipation to see what the forager will bring us.

 

 

Wine

There are more English wines to choose from here than anywhere else in the world. And so there should be – we are in the heart of English wine country. Many of our spirits are English too, we never fall back on the obvious choice. Where’s the fun in that?

BECOME A FRIEND

Become a friend of ours and we’ll let you know about new ways to enjoy more of The Gallivant for less.

MENUS

We love food, and we love to see people enjoying ours.

We cook with the seasons.  Breakfast and lunch are super relaxed.  Dinner a little more refined.

Our new lunch menu is for beachcombers, served from 10.30am through to 2.00pm and from midday to 3.30pm on Sundays.

 

OPENING TIMES

 

BREAKFAST
8.00am – 9.30am

LUNCH
11.00am – 2.00pm

SATURDAY AND SUNDAY LUNCH
11.00am to 3.00pm

DINNER
6.00pm – 9.30pm

SUSTAINABILITY

 

We are proud to have been awarded Gold Star status by the Sustainable Restaurant Association for our holistic approach to sourcing, our impact on local society and the environment.

 

We are one of only 70 or so restaurants in the UK to have this accreditation.