Restaurant & Cocktail Bar
10 – 13 St Pancras, Chichester, PO19 7SJ
Serving lunch and dinner, inclusive of set menus and pre-theatre, together with Bottomless Brunch on a Saturday. Fresh seasonal menus with delightful dishes for all to enjoy.
Food 12pm – 2.30pm & 5.30pm – 9pm
Bar 12pm – 10pm
Food 12pm – 2.30pm & 5.30pm – 10pm
Bar 12pm – 12.45am
Food 11am – 2.45pm & 5.30pm – 10pm
Bar 12pm – 12.45am
Closed until 3rd October 2021
The Brasserie à la carte menu showcases an abundance of dishes inspired by the passion and spirit of Woodies Head Chef David Finch and Sous Chef Jack Bennett. With commitment to region and season, only the freshest ingredients make it into the kitchen.
Woodies is the perfect setting for lunch and early evening dining. Offering delightful surroundings and a range of seasonal dishes, updated and refreshed regularly by our talented Chefs. Situated near to the Chichester Festival Theatre, Woodies is the perfect place for pre-theatre dining.
Woodies Brasserie & Bar is the first venue of its kind in Chichester to offer Bottomless Brunch. Every Saturday enjoy your brunch, be it a Full English, Eggs Benedict, or Scrambled Eggs & Smoked Salmon, with as many glasses of bubbles and/or cocktails as take your fancy. Book early to avoid disappointment.
Woodies Cocktail Bar offers upscaled drinking at its finest. Handcrafted cocktails are served up in a place where you are welcomed as a neighbour in an atmosphere that’s cool, inviting and vibrant. The sleek, sophisticated cocktail bar is the place to be seen and offers an abundance of flavours of beverages.
Brasserie À La Carte Menu
with Mackerel Paté, Pea, Broad Beans, Raddish, Dill, Croutons
Ham Hock Ballotine
with Potato Salad, Crackling, Honey Mustard Dressing
with Red Pepper, Courgette, Mint, Balsamic
with Asian Slaw, Soy, Kohlrabi, Sesame
with Sweetcorn Velouté, Chorizo, Parmesan
with Smoked Cheese, Pickled Red Onion, Truffle Mayo, Brioche Bun, Rosemary Fries
with Crispy Mussels, Confit Potato, Fennel, Tenderstem Broccoli, Bouillabaisse
Corn Fed Chicken
with Baby Violet Artichokes, Garlic Pureé, Lemon Verbena, Potato Gratin, Spinach
with Tomato Chutney, Truffled Mushroom Tart, Triple Cooked Chips, Peppercorn Sauce
Sweet Potato & Cashew Nut Curry
with Coconut Rice, Fine Beans, Coriander, Puffed Rice
with Beetroot, Heritage Carrot, Hispi Cabbage, Orange, Red Wine Jus
with Leek, Tomato, Lemon & Herb Gnocchi, Black Olive
with Gremolata, Tomato Chutney, Tenderstem Broccoli, Hazlenut Crumb, Rosemary Fries
Apple, Mint, Orange Curd, Strawberry, Lemongrass Sorbet
with Cherry Gel, Chocolate Crumb, Honeycomb, Mascarponi Ice Cream, Amaretto Cherries
Selection of Cheese, Artisanal Biscuits, Chutney
Strawberries & Cream
Tonka Bean, White Chocolate, Meringue, Strawberry Textures
Trio of Sorbets
Cherry, Raspberry, Mango
Miso Caramel, Rhubard, Ginger, Burnt Almond Ice Cream
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