At Sumas, great food starts with great ingredients. The kitchen proudly sources local and  sustainably produced produce, and their much-loved breads are baked fresh on site every day.

A perfect excuse for a cosy lunch, an indulgent dinner, or a winter treat worth savouring.

Warm up this winter with a double-your-money dining treat at the 2AARosette Sumas Restaurant.

Enjoy £40 to spend on food and drink for just £20, redeemable on both the à la carte and set menus, lunch or dinner including  Sunday Lunch - the choice is entirely yours.

Voucher validity:

1st February – 13th March 2026

Excludes dinner on Thursday 12th February, Valentine’s Day, and dinner on 12th March.

1 voucher per couple, multiples can be used for larger tables.

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Sample Set Menu:

Starters

Local Jerusalem Artichoke Velouté
Artichoke crisps, sage

House Beetroot-Cured Salmon
Capers, horseradish aioli, frisée, artisan crisp

Sumac Fried Chicken
Hot honey, spring onion, crème fraîche

Duck & Game Terrine
Whole grain mustard, pickles, focaccia

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Mains:

Hake
Celeriac fondant, leek, Granny Smith apple, shellfish sauce

Local Griddled Octopus
Romesco sauce, spinach, sarladaise potato, citrus dressing

Venison Cottage Pie
Pomme purée, cabbage, jus

Winter Vegetable Wellington
Celeriac purée, kale, red cabbage, jus

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Desserts:

Spiced Orange Crema Catalana
Berries

Rhubarb Parfait
Hazelnut tuile

Affogato
Homemade vanilla ice cream, espresso

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A La Carte Menu (subject to change)

Starters

Royal Bay Oysters (6)
Mignonette / lemon / Tabasco
or cucumber / ponzu / lime
or poached / white wine sauce / herbs

Dived Scallops – Three Ways
Café de Paris / ’nduja / noisette

Dressed Crab on Toast
Cucumber / grapefruit / apple

Honey & Truffle Whipped Goat’s Cheese (V)
Beetroot / pickled apple / carrot

Local Shellfish Bisque (V)
Crème fraîche / crouton

Grilled King Prawns
’Nduja butter / parsley / lemon

Wild Mushroom & Caramelised Onion Ravioli (V)
Black garlic emulsion / Comté

Sumas Fried Chicken
Hot honey / spring onion / crème fraîche

Duck & Game Terrine
Wholegrain mustard / pickles / focaccia toast

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Mains

Fillet of Wild Halibut
Celeriac fondant / leeks / kale / apple / white wine sauce

Loin of Venison
Braised ragu / sarladaise potato / parsnip purée / sprouts / red cabbage /juniper jus

Duck Breast
Potato terrine / turnip purée / glazed heritage carrots / blackberry gel /pickled blackberries

Local Octopus
Romesco sauce / spinach / sarladaise potato / citrus dressing

Jersey Lobster Thermidor
Chips or new potatoes / tenderstem broccoli

Line-Caught Local Sea Bass
Potato rosti / cauliflower / cavolo nero / light curry velouté

Fillet of Scottish Beef Short rib / dauphinoise potato / savoy cabbage / cauliflower purée / beef jus

Dry-Aged Rib-Eye Steak –
Chips / vine tomatoes / portobello mushroom
Choice of sauce: truffle cream / jus / peppercorn / chimichurri

Root Vegetable Wellington (V)
Celeriac purée / kale / red cabbage / vegetable jus

Grilled Fruits de Mer Platter (for 1 or 2)
½ or whole grilled lobster / dived scallops / 3 or 6 poached oysters / king prawns / local octopus / new potatoes

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Sides

New potatoes / butter / herbs
Hand-cut chips
Truffle parmesan chips
Truffle dauphinoise
Brussels sprouts / bacon / cheddar

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Desserts

Banoffee Baked Alaska
Butterscotch sauce

70% Dark Chocolate Tart
Feuilletine / vanilla crème fraîche

Spiced Orange Crema Catalana
Berries

Sumas Mini Puddings
Chocolate shell / crema Catalana / lemon tart / macaron / ice cream

Selection of Cheeses
Grapes / crackers / chutney

Selection of Homemade Ice Creams & Sorbets
Please ask for today’s flavours

Affogato
Vanilla ice cream / espresso
Add a liqueur of your choice