Sommelier's Selection
White Wine |
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Pinot Grigio, Orizzonti delle Venezie, Italy, 2008
Light crisp and fresh with a hint of apple on the palate |
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Btl £20.50
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Chilcas, Organic Sauvignon Blanc, Chile, 2009
New world sauvignon at its best, topical fruit flavours with crisp acidity. |
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Btl £25.00
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Chapel Down, Bacchus, Kent, England 2006
A top class dry Bacchus. An intense nose, rose, green herbs - rosemary, mint. The palate is concentrated and complex, crisp lime acidity, spicy apple, sherbet and rose petal |
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Btl £33.00
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Petaluma Chardonnay, Piccadilly Valley, NSW Australia, 2006 (1)
Ripe Nectarine and White Peach Flavours are complemented by barrel fermentation
Ensuring a creamy texture with trademark minerality. |
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Btl £39.00
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| Red Wine |
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Saam, Pinotage, S Africa, 2008
Soft juicy fruit with warm lingering after tones of spice. |
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Btl £19.50
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Delicato, Shiraz, USA 2005
Peppery spice and lashings of berry fruit, combined with a smooth
finish makes this a must for the red wine lover. |
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Btl £25.00
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Château d' Archambeau, Graves, France 2003
Deep ruby colour with an elegant bouquet of very ripe morello cherries. Full-bodied, round and smooth, it has cassis
and green pepper notes with richer, black fruits underneath. |
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Btl £32.00
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Calafate Pinot Noir Reserva, Patagonia Argentina 2008 (5)
Cherry red colour, it is a very attractive and elegant wine with aromas of red berry fruit, cloves, nutmeg and paprika and a soft, slightly meaty finish. Velvety And silky. |
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Btl £28.00
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| Starters |
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VELOUTE OF 'KENTISH' BROCCOLI
Broccoli Florets, Toasted Almonds |
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BRAISED HAM HOCK SALAD
Pickled Carrots, Beetroot and Roasted Quail Vinaigrette |
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TRUFFLED DEEP FRIED FREE RANGE DUCK EGG
Parsnip and black truffle mousse, Kentish Salad Blue Potato Veloute, Parsnip Crisp
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CURED AND ROASTED 'LOCH DUART' SALMON
Panache of Spring Vegetables, Beetroot, Soy, Honey and Chervil Dressing |
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| Main Courses |
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ROAST RUMP OF SUSSEX BEEF
Roast Potatoes, Seasonal Vegetables and Red Wine Roasting Jus |
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STEAMED FILLET OF SEA BASS
Salmon and Crab Mousse, Tian of Poached Crayfish, Broccoli Florets,
Vanilla Infused Fish Cream |
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ROAST LOIN OF 'FREE RANGE' PORK
Parsnip and Sage Terrine, Savoy Cabbage, Dijon Mustard Puree,
Slow Braised Pork Cheeks, Kentish Apple Cider Jus |
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PAN ROASTED FILLET OF SEA TROUT
Buttered Garden Peas, Feves, Grelot Onions and Kentish Asparagus,
Baby Gem Lettuce, Asparagus Broth |
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SIDE DISHES
Buttered Jersey Royals,
Broccoli with Toasted Almonds
Chantenay Carrots with Garden Herbs
Sautéed Spring Greens
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£2.95 |
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| Mixed Selection |
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£4.95 |
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| Desserts |
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KENTISH STRAWBERRY SOUP
Red Wine Poached Strawberries, Strawberry Jelly, Fresh Basil |
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CLASSIC CRÈME CARAMEL
Elderflower Syrup, Glazed Cherries |
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DARK CHOCOLATE DELICE
Salted Caramel, Mint Chocolate Ice Cream |
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SELECTION OF SOUTHERN EAST CHEESES
Spiced Fruit Chutney and Biscuits
(Supplement £2.25) |
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| Coffee with Petits Fours
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£3.50
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| Cappuccino, Cafe Latte
or Double Espresso with Petit Fours |
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£3.75
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To the best of our knowledge, no genetically modified
ingredients are used in our cooking.
A discretionary service charge of 12% will be added
to your bill.
All indicated prices are inclusive of 17.5% VAT. |
