 |
 |
| Wednesday to Sunday Lunch 12pm - 2:30pm |
| | Dinner Tuesday to Saturday 7.00pm - 9.30pm. |
| |
| 272 is a small restaurant set in the picturesque Village of Newick in the heart of East Sussex. Established a little over five years ago it now has an outstanding reputation and attracts a broad cross-section of customers. |
|
| Simon Maltby, the owner of 272, cut his culinary teeth under the talented guidance of Nico Ladenis in his range of Michelin-starred London restaurants. He went on to help with the opening of Newick Park, which is where he first met 272's head chef, Neil Bennett. |
|
| The menu is international, with modern European and particularly French influences. Quality is the keyword so all sauces are based on stock reductions, in the best French tradition, and every dish is cooked from fresh ingredients on the day. We have a good degree of flexibility when all dishes are cooked from fresh. It enables us to provide regular variety on the menu and accommodate customers' food intolerance's. We're particularly proud of our cheese board which boasts a selection of around 20 cheeses from throughout europe. The cheeses change regularly due to high customer demand. |
|
| The wine list reflects the menu with more than 80 offerings from around the world. There are three choices of house red and white wines, from France, Italy and South Africa. |
|
| Engaging and attentive staff compliment the stylish ambiance set by the modern lighting and wooden flooring with Carly Canning, showcasing a number of her food and drink themed oil paintings. |
|
| Every month a themed evening is held at 272 which has proven to be a great success over the past year. Such events include a demonstration evening, gastronomic evening and a wine tasting evening and soon to be added to the list an Around the World Tour evening whereby each month you will be able to experience a specialised cuisine from that particular chosen country. We are aiming to include as many countries as possible in our tour to allow people to taste and experience food they may never have tried before. |
|
| The website is updated on a weekly bases in order to inform people of the current menu which rotates weekly. |
|
|
 |
|
| The 7 P's. The kitchen think they know it all, so prove it. The waiting staff will cook and the chefs will wait on tables. Book a table for a unique experence (at your own risk) Live video link to the kitchen, so you can see how all the staff cope. |
|
|
