Roast Breast and Leg of Anjou Pigeon with Chutney Sauce, Grapes and Red Leafs
16.00
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Alexander House Hotel
Hotel and Spa
Crawley
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MenuDinner 6Tasting 2Ag's Sunday Lunch 7Reflections Grill 9Breakfast 8Spa 5Afternoon Tea 7Lounge 6Wine List 13
Dinner
To Start
16.00
Foie Gras Two Ways with Roasted Pineapple and Black Pepper Caramel and Homemade Brioche
16.00
Roast Hand Dived Scallops with Oyster Emulsion, Clams and Sea Vegetables
18.00
Chilled Terrine of Dover Sole with Oyster Fritter and Champagne Puree
14.00
Butter Poached Portland Native Lobster with Coral Mayonnaise and Crab Fritter
18.00
Rabbit Consomme, Roast Loin and Rabbit Bacon with Caraway and Truffle Toast
16.00
Main Course
Rump and Cutlet of Southdown's New Season Lamb, Wild Garlic, Morels and Veal Sweetbreads
28.00
Free Range Fen Place Pork and Crackling with Foie Gras, Apples and Carrots
28.00
Smoked Fillet of Sussex Red Beef with Beer Gnocchi, Wood Sorrel Mayonnaise, Spring Greens and Potato Skins
30.00
Slow Roast Chateaubriand of Sussex Red Beef for Two to Share with English Asparagus, Croquette Potatoes and Black Truffle Sauce
70.00
Roast Fillets of John Dory Orange Caramelised Endive with Citrus and Pine Nut Dressing
28.00
Roast Wild Turbot, Farfalle Pasta, Hazelnuts, Leeks and Black Truffle Butter Sauce with English Asparagus
30.00
Pan Fried Dover Sole with Potted Brown Shrimps, Cauliflower, Sprouting Broccoli and Souffle Potatoes
30.00
Accompaniments
Pommes Dauphin, Grutere
4.50
Buttered Jersey Royal Potatoes
4.50
Braised Peas a La Francaise
4.50
English Asparagus, Warm Butter
4.50
Sauteed Leaf Spinach, Girolle and Morrels
4.50
Desserts
Iced Lemon Curd and Hibiscus Chocolate Pancake and Marshmallow
8.50
Goats Milk Yoghurt and Rhubarb Panna Cotta, Poached Rhubarb and Basil Syrup
8.50
Pistachio Soufflé, Pistachio Ice Cream
10.00
Peanut and Banana Parfait, Coffee Sorbet and Dark Rum
8.50
Valrhona Dark Chocolate Mousse, Confit Orange, Fennel Ice Cream and Chocolate Crunch
8.50
Plum Infused Sake, Akashi-Tai Shiraume Umeshu 14%
7.00
Sauternes, Chateau Cameron, France 2006 14%
7.00
Late Harvest Sauvignon, La Playa, Colchagua Valley, Chile 2008 12%
5.50
Black Muscat Elysium, Andrew Quady, California, USA 2007 15%
7.00
Orange Muscat and Flora, Late Harvest Brown Brother, Australia 2009 14%
6.00
Desserts
A Selection of Cheeses Chosen by Executive Chef Mark Budd Beer Glazed Onion Brioche, Truffle Honey Selection of Handmade Crackers
13.50
Dows Vintage Port 1985
20.00
Ramos Pinto Lbv, 2004
7.50
Ramos Pinto 30Yr Tawny
25.00
Ramos Pinto 10Yr Tawny
10.50
Tasting
Tasting menu £75.00
Tasting menu with wines £105.00
Chef Selection of Canapes
Foie Gras Two Ways Sunflower Honey, Fennel and Pineapple Salad Roasted Brioche
Free Range Pork and Crackling Apples and Carrots
Valrhona Dark Chocolate Mousse, Confit Orange, Fennel Ice Cream and Chocolate Crunch
Celeriac, Golden Sultanas and Blue Cheese Walnuts
Roast Turbot, Black Truffle Butter and Farfelle Pasta English Asparagus
Coffee and Hazelnut Cornetto
Coffee and Petit Fours
Ag's Sunday Lunch
Two courses 24.00
Three courses 30.00
To Start
Hand Carved Smoked Salmon, Wheaton Bread and Traditional Condiments
Lobster Bisque with Brandy and Tarragon Cream
Organic Beetroot Salad, Toasted Pine Nut and Pomegranate Dressing
Wild Mushroom Croustade, Poached Free Range Egg and Chive Hollandaise
Main Course
Slow Cooked Sirloin of Sussex Red Beef, Dripping Roast Potatoes, Yorkshire Pudding, Rich Red Wine Jus and Homemade Horseradish
Roast Free Range Chicken, Sage and Onion Stuffing, Bread Sauce and Watercress
Roast Fillet of Salmon, Pousse Salad, Caper and Herb Sauce
Sussex Slipcote, Leaf Spinach and Caramelised Red Onion Straddle, Aged Balsamic and Endives
All Main Courses Accompanied By
Cauliflower and Leek Gratin, Truffle Scented Cheese Sauce, Chantenay Carrots and Buttered Seasonal Green Vegetables
Additional Sides Dishes
Cauliflower and Truffle Gratin
Leaf Spinach and Girolles
Pont Neuf Pommes Puree
Jersey Royals
Garden Herb and Winter Leaf Salad
Desserts
Plated Selection of British and French Cheese and Crackers
Seasonal Crème Brulee
Banana Parfait, Caramelised Bananas and Dark Rum
Warm Sticky Toffee Pudding, Rum and Raisin Ice Cream
Chocolate Fondant with Milk Chocolate Sorbet
Reflections Grill
Starters
Wild Mushroom Croustade, Poached Free Range Egg, Chive Hollandaise
10.00
White Crab Meat Mayonnaise, Vanilla Apple Mousse, Brown Crab Meat Toast
14.00
Trio of Cured Salmon, Burnt Orange Dressing, Wilted Cucumber
12.00
Buffalo Mozzarella and English Vine Tomato Gateaux
12.00
Seared Tuna Nicoise
14.00
English Pea Veloute
9.00
Warm British Outdoor Pork Scotch Egg, Roasted Garlic Aioli, Watercress Salad
12.00
Flamed Lobster Bisque, Brandy and Tarragon Sauce
10.00
Main Courses
Bread Crusted Hake, Watercress Purée, Cockles and Crayfish
18.00
Crispy Duck Confit, Radish Salad and Gooseberry Sauce
18.00
Chestnut Mushroom Risotto Cake, Roast Mediterranean Vegetables, Tomato Sauce, Roquette and Pesto (V)
16.00
Pot Roasted Chicken, English Peas and Wild Garlic, Pommes Pureé
18.00
New Season Lamb Rump, Creamed Potatoes and Spring Greens Prune Sauce
18.00
From the Grill
Alexander House Homemade Cheeseburger, Fries, Onion Marmalade
16.00
Grilled Pave of Salmon, Buttered Jersey Royal, Green Salad and Herb Mayonnaise
22.00
Whole Grilled Dover Sole, Bearnaise Sauce, Jersey Royal and English Asparagus
30.00
Steaks
8Oz Pepper Fillet Steak
32.00
10Oz Sirloin Steak
26.00
10Oz Rump Steak £24.00
Cote Du Boeuf
32.00
For two to share
Sauces
Peppered Sauce Diane
Café Du Paris Butter
Stilton Glaze
Whisky, Shallot Glaze
Béarnaise Sauce
Classics
Organic Turkey Club Sandwich, Fries or Salad
14.00
Caesar Salad with Either Free Range Chicken or Grilled Prawns
15.00
Avocado and Vine Tomato Club Sandwich, with Salad or Fries
12.00
Sirloin Steak Sandwich, Homemade Onion Bread, Mustard Mayonnaise and Fries
16.00
Beer Battered Fish and Chips, Traditional Mushy Peas, Tartar Sauce
17.00
Mixed Garden and Herb Salad Roasted Goats Cheese and English Vine Tomatoes
10.00
Side Orders
Creamed Potatoes
4.50
Jersey Royal Potatoes
4.50
French Fries
4.50
Fine Green Beans
4.50
Twice Cooked Chips
4.50
Buttered Tender Stem Broccoli
4.50
Sautéed Leaf Spinach
4.50
Garden Leaf and Herb Salad
4.50
Buttered English Asparagus
4.50
Desserts
Vanilla Panacotta, English Strawberries, Basil Syrup
8.50
Warm Sticky Toffee Pudding with Rum and Raisin Ice Cream
8.50
Selection of Ice Creams and Sorbets
8.50
Chocolate Fondant with Milk Chocolate Ice Cream
8.50
Please allow 15 minutes
Plum Crème Brullee, Vienesse Biscuits
8.50
Plated Selection of British and French Cheese
8.50
Breakfast
Continental
15.50
Available to order
Homemade Bircher Muesli
Selection of Sliced Fresh Fruit
Cereal Selection
Natural or Greek Yogurt
Fruit Compote
Freshly Pressed Juices
Squeezed Orange
Fresh Pink Grapefruit
Cranberry
Red Apple
Teas & Coffee
Cafetiere of Fresh Ground Coffee
English Breakfast Tea
With/out an infusion of fresh mint or stem ginger
Bakery Basket
Selection of Homemade Freshly Baked Croissants
Danish Pastries and Assorted Toast
Mini Sugared Brioche
Continental Classics
Exotic Fresh Fruit Salad
Continental Cheeses
Continental Cold Cuts
Traditional
Sweet Cure Bacon, Outdoor Reared Pork Sausage or Free Range Fried Egg in a Homemade and Freshly Baked English Muffin
Two Vegetarian Sausages, Sauté Potatoes with Leaf Spinach, Mushrooms, Tomato and Fried, Poached or Scrambled Eggs
Sweet Cured Back Bacon, Grilled Tomatoes, Sausage, Field Mushrooms, Fried, Poached or Scrambled Eggs with/Out Black Pudding
Speciality
22.50
Grilled Kippers
Eggs Benedict with Smoked Salmon or Ham
Poached Haddock
Pecan Pancakes, Smoked Crispy Bacon and Maple Syrup
Smoked Salmon and Scrambled Eggs
Spa
Two courses £20.00
All served with a selection of homemade sour doughs and english butters
To Start
Salad of Local Groombridge Asparagus Wholegrain Mustard Crème Fraiche and Lemon Dressing
For Two to Share – Mezza of Cured Meats, Artichokes, Caper Berries, Flat Bread and Dips
English Pea Veloute
Peppered Mackerel, Apple Salad and Wholegrain Mustard Dressing
Main Course
Tortilla Wrap, Crayfish and Thousand Island Dressing, Wild Rocket and Semi Dried Tomato
Traditional Caesar Salad, Garlic Croutons and Parmesan Shavings with Chilled Mediterranean Prawn Brochette or Grilled Free Range Chicken
Chestnut Mushroom Risotto Cake, Roasted Mediterranean Vegetables, Tomato Sauce and Roquette Pesto
Salmon and Fine Herb Fishcake, Pousse Salad and Caper Sauce
Organic Rosemary and Lemon Scented Turkey Burger, Homemade Mayonnaise and Salad
Sides Dishes
Tender Stem Broccoli
Garden Leaf and Herb Salad
Glazed Organic Beetroots
French Fries
Buttered New Potatoes
Afternoon Tea
Champagne Afternoon Tea
32.50
A selection of metro deco’s fine loose leaf teas from around the world
Afternoon tea £22.50 (without champagne)
A Glass of Joseph Perrier Demi-Sec Champagne
Homemade Jam
Selection of Sandwiches
Warm Sultana and Plain Scones
Jersey Clotted Cream
Selection of Pastries
Cream Tea
Add glass of joseph perrier champagne for just £10.00
Loose Leaf Tea with Warm Sultana and Plain Scones, Homemade Jam and Jersey Clotted Cream
Tea & Selection of Cakes
Loose Leaf Tea Served with Selection of Cakes and Pastries
Metrodeco Tea: Green Teas
The Devil Is a Woman
Finest yunnan green tea blended with lemon and ginger for a tangy twist. A lively pick-meup to satisfy the devil in you
Graham Greene and Chocolate
Chinese green tea with a chocolaty difference. Blended with echinacea and cocoa shells for a sweet and malty taste sensation
Metrodeco Tea: Black Teas
Metrodeco Classic
A classic combination of the finest black teas from india and sri lanka that’s perfect for drinking at any time of the day with or without milk
Shades of Grey
A refreshing take on the classic earl grey. This light and zesty black tea with a hint of rose is the perfect little lift in the afternoon
Masala Chai Express
A spicy and sweet tea that’s surprisingly smooth and creamy. Drunk in india using recipes passed down through the family
Chrysler Breakfast
A strong and gutsy black tea blend that’s the perfect early morning pick-me-up - or simply for those who like the spoon to stand up
Lapsang Souchong
A smoky delight for the senses. Aromatic chinese black tea smoked using methods handed down from generation to generation
Metrodeco Tea: Infusions
Some Like It Hot (and Cold!)
A blend of chilli and mint, this unusual combination will tease the taste buds with a blast of hot and cold
Liberty Spirit
A detox blend with milk thistle and burdock root, only some of the herbs that make this tea the tastiest way to feel good inside and out
Rockerfella Cleansing
An invigorating and refreshing blend of the finest peppermint and spearmint - cooling and cleansing
Terracotta Sunburst
If you want a pudding without the calories try this rhubarb and vanilla rooibos that just bursts with fruit and custard flavours
Deliciously Decadent
A colorful and vibrant fruity sensation. This blend of flowers, berries and peel tastes just as good as it smells
Parisian Floral Calm
A beautiful and aromatic combination of calming and relaxing flowers to soothe away the daily stresses. A floral delight for all the senses
Topsy Tea
Our charity tea, with a donation going to the topsy foundation for every tea bought. A delicious combination of south african rooibos with bergamont and vanilla. An earl grey without the caffeine
Lounge
Light Bites
English Pea Veloute
10.00
Warm British Pork Scotch Egg, Roasted Garlic Aioli and Watercress Salad
12.00
Mezza of Cured Continental Meats, Pickled Artichokes, Caper Berries and Flat Bread (for Two to Share)
16.00
Trio of Cured Salmon, Burnt Orange Dressing with Wilted Cucumber
12.00
Buffalo Mozzarella and English Vine Tomatoes Gateaux
12.00
Grilled & Filled
Alexander House Hamburger, Caramelised Onion Marmalade, Swiss Cheese and French Fries or Salad
16.00
Alexander House Traditional Club or Vegetarian Club Sandwich with French Fries or Salad
14.00
Tortilla Wrap, Crayfish and Thousand Island Dressing, Wild Rocket and Semi Dried Tomato
12.00
Sirloin Steak Sandwich with Onion Sour Dough, Grain Mustard Mayonnaise and French Fries
16.00
Side Orders
Buttered English Asparagus
4.50
Twice Cooked Chips
4.50
Garden Leaf and Herb Salad
4.50
Buttered Jersey Royals
4.50
Purple Sprouting Broccoli
4.50
Braised English Peas
4.50
Bigger Bites & Classics
Traditional Caesar Salad, Garlic Croutons and Shaved Parmesan with Grilled Prawn or Chicken Brochette
14.00
Dry Aged 10Oz Sirloin Steak with Portabella Mushroom, Vine Tomato, Fries and Béarnaise Sauce
30.00
Beer Battered Fish and Chips with Traditional Mushy Peas and Tartar Sauce
17.00
Chestnut Mushroom Risotto Cake, Roasted Mediterranean Vegetables and Tomato Sauce
18.00
Naughty but Nice
Rhubarb Crème Brulee with ‘Crumble’ Rhubarb Sorbet
8.50
Warm Chocolate Fondant with Chocolate Ice Cream
8.50
Plated Selection of British and French Cheese, Chilled Carbonated Grapes and Crackers
10.00
Banana Parfait, Caramelised Bananas and Dark Rum
8.50
Selection of Homemade Ice Cream and Sorbet
8.50
Wine List
Champagne
01a Lenoble Brut Intense, NV
12.00 - 62.00
30 Henri Giraud, Hommage, NV
16.00 - 86.00
01 Lenoble Rose, 2006
14.50 - 74.00
Sparkling Wine
27 Prosecco Brut, Vetriano
8.00 - 37.00
26 Pinot Grigio Sparkling Rose
8.00 - 37.00
White Wine
100 Chablis, Domaine Des Malandes
9.50 - 54.00
153 Chardonnay, Sur Lie (Un-Oaked) De Wetshof, South Africa
7.50 - 42.00
124 Pinot Grigio, Ca’Solare, Veneto
6.00 - 31.00
159 Sauvignon Blanc, Wairau River, New Zealand
8.50 - 47.00
115 Sauvignon Semillon, Chateau Des Eyssards, Bergerac
6.50 - 34.00
144 Sauvignon Blanc, Los Caminos, Chile
5.00 - 26.00
Rose Wine
139 770 Miles, White Zinfandel, California, U.S.A.
6.50 - 35.00
123 Pinot Grigio Rosato, Ca’Solare
5.00 - 26.00
Red Wine
260 Malbec, Lagarde, Lujan De Cuyo, Mendoza 2009
9.50 - 54.00
249 Rioja Edicion Limitada, Ramon Bilbao
9.00 - 49.50
259 Monte Velho, Esporao, Portugal
7.00 - 38.00
264 Merlot, Los Caminos, Chile
5.00 - 26.00
283 Pinot Noir, Turning Heads, Marlborough, New Zealand
9.00 - 49.50
244 Lacrima Di Morro D’Alba, Conti Di Buscareto
8.50 - 47.00
272 Shiraz “Pimpala Road” Geoff Merrill
7.00 - 38.00
White Wine
Bottle
118 Sancerre, La Fuzelle, Adrien Marechal, 2011
54.00
A classic sancerre, full of crisp, ripe acidity and gooseberry flavours. Well balanced with a good clean finish.
127 Gavi, Villavecchia, La Caplana, 2011
47.00
This gavi comes from a small vineyard on limestone slopes. Cortese grapes are particulary suitable to this type of soil and the wine offers aromas of ripe yellow fruits underpinned by elegant minerality
151 Chardonnay Chenin Viognier ‘the Ladybird’, Laibach Vineyards, 2009
45.00
This wine has good dimensions of nuts, white peach and hints of paw-paw. Expressive on the palate with a lingering after taste. An almost creamy acidity makes this an incredibly appealing dry white wine.
149 Chardonnay, Miolo, Brazil, 2009
36.00
An archetypical south american chardonnay with youthful green hues. Aromas of complex toasty vanillin oak and citrus fruit, which are well integrated and smooth
161 Viognier Reserve, Wairau River, Marlborough, 2011
65.00
This rich viognier has a subtle yet complex nose with aromas of apricots and lime marmalade. These characters translate generously onto the palate and are complemented by a rich soft texture. Made in a dry style with fleshy fruit and balancing acidity.
142 Torrontés, Terrazas, De Los Andes, 2010
52.00
With aromas of pear, mango and passion fruit companied with fruity and sensual tasting notes. It creates and remarkably fresh wine inspired by. Excellent acidity!
104 Macon Fuisse, Domaine Auvigue, France 2009
48.50
This small domaine produces mâcon fuissé of the highest quality with vibrant chardonnay fruit. The wine is rich with mineral flavours while a brief maturation in wooden cask adds spice and complexity to delicious ripe flavours.
110 Picpoul De Pinet, Terre De Neptune, Languedoc, France 2010
37.00
Extremely fresh, high-toned fruit aromas are followed by clean lemon and mineral notes in the mouth, with just a hint of nuttiness and an exotic, pleasant creamy edge. A wine not to be missed.
109 Chardonnay/Colombard, Duc De Chapelle, France, 2010
27.00
A young, easy drinking chardonnay from france. Soft orchard flavours with a subtle touch of oak to complement.
Red Wine
Bottle
261 Terroir Merlot, Miolo, Fronteira / Campanha, Brazil 2008
66.00
A pure st emilion styled wine, rich and elegant, with deep fruit, yet subtle. With silky tannins and a long finish.
200 Bourgogne, Pinot Noir, Domaine Des Moirots, France, 2009
45.00
This wine is a brilliant ruby colour with a bouquet that is open and round with light notes of red raspberry. A fine basic pinot noir that is luscious and easy to drink.
216 Chateau Le Gargera, Bordeaux, 2008
36.00
Classic bordeaux in style, great aromas followed by rich dark fruit flavours and just a touch of spice.
268 Pinotage Shriaz, Tulbagh Ridge, Stellenbosch, South Africa, 2009
28.50
A modern style wine with a deep fruity nose and rich berry flavours with hints of prunes and no harsh tannins.
162 Chateau Cissac, Cru Bourgeois, Bordeaux, 2006
69.00
The blend is typical for the region usually 75% cabernet sauvignon, 20% merlot and 5% petit verdot. This wine is fine, aromatic, with a ripe cherry character enlivened by liquorice and vanilla.
209 Crozes Hermitage ‘La Matiniere’ Ferraton Pere Et Fils, France 2008
52.00
This wine has an intense cherry-red colour and shows small red fruit on the nose, very aromatic attack with aromas of ripe red fruit (cherries, raspberries) on the palate. Round wine with smooth tannins.
253 Chateau Musar Jeune, Lebanon 2010
39.00
This is a blend of cinsault, syrah and cabernet sauvignon. Intense and refined at the same time with flavours of cherries, blackcurrants, blueberries and violets this wine finishes on warm, spicy, savoury notes.
242 Montepulciano, D’Abruzzo San Antonio, Italy, 2010
29.00
The ‘quintessential’ all-round italian red, intense purple colour in colour, spicy with cherry flavours, rich and well-rounded and some smoky character.
213 Le Pionnier, Grenache Merlot, Languedoc, France 2010
28.00
This wine is a blend of southern french grape varieties (grenache noir and merlot) . It exudes a touch of spice and plenty o fruit but is not too heavy on the palate.
Champagne
Bottle
01C Lenoble Grand Cru, Blanc De Blancs 2006
89.00
08 Joseph Perrier, Cuvée Royale NV
65.00
10 Joseph Perrier, Cuvée Josephine 2004
160.00
12 Pol Roger, Brut Reserve, White Label NV
92.00
16 Louis Roederer, Brut Premier, NV
86.00
18 Louis Roederer, Cristal 2005
295.00
19 Dom Perignon 2003
225.00
01B Lenoble Brut Nature, Zero Dosage, NV
66.00
01E Lenoble Premier Cru, Blanc De Noirs 2006
92.50
09 Joseph Perrier, Vintage 2002
102.50
03 Billecart Salmon Brut Rose NV
135.00
15 Lourent-Perrier, Cuvée Rose, NV
115.00
17 Louis Roederer, Brut Rose 2006
145.00
13 Krug, Grand Cuvée NV
280.00
For Desserts: 75Ml
Ramos Pinto, Collector Ruby Port, 19.5%
5.50
Ramos Pinto, Lbv 2007, 19.7%
8.00
Late Harvest Sauvignon, La Playa, 12%
5.50
Elysium Black Muscat, Quady, U.S.A 2008, 12.5%
6.50
Plum Infused Sake, Akashi-Ta
9.50
Ramos Pinto, White Reserva Port, 19.5%
7.00
Served chilled
Ramos Pinto, 10Yr Tawny, 19.5%
10.50
Sauternes, Ch. Cameron, 2005, 12%
6.50
Late Harvest Orange Muscat and Flora, Brown Brothers, Australia 2009, 12.5%
5.50
For Desserts: 50Ml
Coole Swan – Irish Cream, 19%
7.50
Merlet, Crème De Casis, 20%
8.50
Merlet, Crème De Mure, 18%
8.50
Merlet, Crème De Poire Williams, 18%
8.50
Leopold Bros, New York Apple, Flavoured Whisky 40%
13.50
Merlet, Triple Sec
8.50
Merlet, Crème De Frasie, 20%
8.50
Merlet, Crème De Framboise, 18%
8.50
Merlet, Crème De Peche, 18%
8.50
Leopold Bros, Cranberry Liquore, 20%
9.50
For Desserts: Port
Bottle
Lbv, 2007, 19.6%
65.00
Vintage Port 1997, 19.6%
175.00
Dows Vintage Port 1985, 19.5%
185.00
Collector Ruby Port, 19.5%
49.00
10Yr Tawny, 19.5%
95.00
30Yr Tawny, 19.5%
210.00
For Desserts: Dessert Wine
Bottle
Black Muscat, Elysium, California 2008
44.50
Muscat De Rivesaltes, Chateau Montesquieu, France 2009
36.50
Late Harvest, Sauvignon, La Playa, Chile 2009
30.00
Tokaji 5 Puttonyos Blue Label, Hungary 2006
85.00
Sauternes, Chateau Cameron, France 2006
40.00
Orange Muscat and Flora, Late Harvest Brown Brothers, Australia 2009
36.00
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Set within 120 acres of glorious Sussex countryside, Alexander House is a luxury manor house with beautiful vistas, a choice of restaurants, an award-winning Utopia Spa and rooms designed for absolute
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+44 1342 714914
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