New Year’s Eve is all about friends, loved ones, great food, great drinks and candlelit cosiness.
New Year’s Eve at The Chequers isn’t loud or frantic. It’s warm, relaxed and unhurried — a place to settle in, feel content and enjoy the people you’re with.
Join us for our New Year’s Eve tasting menu. We’ll keep bringing the food, and you can keep eating. No choosing, no rushing — just sit back and enjoy everything on the menu, served slowly throughout the evening.
Good food. Good drinks. Good company. A cosy way to welcome in the New Year.
£60 per head
Dinner by pre-order only call 01424 772088 or email info@chequersinnbattle.com
Cocktail on arrival
French 75
Jerusalem artichoke soup
A silky Jerusalem artichoke soup, topped with crushed walnuts, parsley & truffle oil
Brighton blue
Brighton blue pickled celery, walnuts, honey, thyme, lemon on a light water biscuit
Tortellini
Homemade tortellini filled with rich Black truffle & ricotta, finished with a burnt sage butter
Duck
Szechwan duck bon-bons, served with pickled blackberries and port sauce
Prawn
A classic French Prawn bisque topped with parmesan pepper croutons
Monk fish
Fresh monkfish tail, in a classic seafood stew with just a hint of chilli
Beignet
Dill & juniper salted cod beignet with a charred sweetcorn salsa
Tangerine sorbet, prosecco drizzle
Venison
Venison loin, we don’t usually cook venison but it is perfect for new years as just the right time of the season. Then served with a brandy steeped wild mushroom tart, a really rich red wine and rosemary sauce
Chocolate
Dark chocolate & blood orange caramel tart, lemon mascarpone cream
Jelly
Mulled wine jelly, blue cheese cracker
New years vegetarian taster menu
£60 per head
Dinner by pre-order only call 01424 772088 or email info@chequersinnbattle.com
Cocktail on arrival
French 75
Jerusalem artichoke soup
A silky Jerusalem artichoke soup, topped with crushed walnuts, parsley & truffle oil
Brighton blue
Brighton blue pickled celery, walnuts, honey, thyme, lemon on a light water biscuit
Tortellini
Homemade tortellini filled with rich Black truffle & ricotta, finished with a burnt sage butter
Sweet potato
Sweet potato bon-bons, served with pickled blackberries and port sauce
Tofu
Crispy tofu in a soy & ginger sauce with broccoli florets
Lions mane
Lions mane on vegetable brodetto with just a hint of chilli
Beignet
Parmesan & garlic beignet with a charred sweetcorn salsa
Tangerine sorbet, prosecco drizzle
Cauliflower
Cauliflower steak on a brandy steeped wild mushroom tart, a really rich red wine and rosemary sauce
Chocolate
Dark chocolate & blood orange caramel tart, lemon mascarpone cream
