© The Secret Restaurant Ltd. 2009 | Company Number 7976620 


We’ve got a house overlooking the downs, a lovely winter hideaway near the seven sisters

country park and, better still, we’ve got accommodation  for the earlybirds to make this winter’s

Secret Restaurant a real indulgence...


The idea, as usual, will be for you to come and soak up the area, have a proper stomp around the

parklands before meeting us in our secret bar in the garden of this lovely Sussex secret in

Seaford...just find the gold buddhas from the set of the King and I (we’ll help you find it, don’t

worry) and we’ll get the hot treats and festive flavours to you...


This year’s theme has been home made gelato and we’ve dreamed up some lovely flavours...trust

me, it’ll make sense when you get them....there’s NOTHING wrong with ice cream in winter if it

comes with something hot and alcoholic!


Then we’ll leave the fire and wood burning stove and head indoors for dinner....


So join us on the 17th of December...


Price for the secret bar and dinner £45ph arrive from 5pm


Rooms £50 pp  arrive from 1pm

(Please note that while the rooms are all lovely and cosy, they are not en suite...)


Contact Nicola@thesecretrestaurant.co.uk

07986 541894 to book. Hurry if you want rooms.


Details and address given when you book....



The Wine -

as usual there will be a wine list but any special requests

you have, please shout!

The Secret Hot & Cold! Bar Menu...

Crunchy hot dates with smoked brie, (v)
Hot Brindisa chorizo,
Sticky dates with parma ham & cream cheese,
Celeriac & truffle dauphinoise with hazelnuts, (v) 
Turkish delight gelato, 
Figgie pudding gelato & a mini Yule log,
served with
hot cloudy apple & Morgan Spiced Rrum
& Brandy Alexanders


 Dinner Menu

Venison mini fillet with juniper poached pear and Jerusalem artichoke puree

Puy lentil and mushroom duxelle stack with juniper poached pear and Jerusalem artichoke puree (v)


Very slow roast pork belly with a fondant celeriac, beetroot & sweet potato & lemon purple sprouting broccoli

Cashell Blue twice baked soufflé with a red onion brittle. Celeriac, beetroot & sweet potato fondants & lemon purple sprouting broccoli (v)



Hot mascarpone and caramel crumble mince pie (like
you’ve never had before) with a gelato reprise

& shot of our old friend Pedro Ximenes


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