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Let’s face it – The Coal Shed was born to do great roasts. We’ve spent over a decade mastering fire and perfecting the ultimate Sunday Roast, and with our new Executive Chef Lee Murdoch at the helm, we’re doing it better than ever before.
Our Sunday Roast menu includes five centrepiece options, all slowly cooked over charcoal and fire and basted with seasoned fats and oils. We’ve got 35 Day Salt Aged Rump Cap of Beef which we age in our on-site Himalayan salt chamber, Fore Shoulder of Salt Marsh Lamb, rotisserie cooked Sussex Herb Fed Chicken, Duroc Pork Porchetta and a vegetarian option of Sussex Celeriac.
All of our roasts are served with rich, luxurious trimmings including Garlic & Thyme Beef Fat Roast Potatoes, Burnt Orange Baked Heritage Carrots, Cauliflower Cheese Gratin, Buttered Garden Greens, Steakhouse Stuffing, Yorkshire Pudding and Pan Jus.
And for the ambitious among you we have created The Coal Shed Sharing Roast. The ultimate roast, piled high with every roast meat option and served with all the trimmings and lashing of gravy. Its a *must* order.
Our Sunday Roasts at The Coal Shed officially launch on 20th October and are guaranteed until 3pm. Please book to ensure you don’t miss out.