Autumn 2025

Nibbles

Freshly baked Sourdough, single estate extra virgin olive oil, 8 year aged balsamic vinegar​

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​Nocellara Olives​​

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Starters

Velouté of roasted Cauliflower, aged cheddar, white truffle oil 

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Scottish Salmon, pickled shallot, horseradish cream, pistachio, poppy seed

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Whipped Brussels pate, Morello cherry gel, all butter brioche croutons

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Roasted Beetroot & chicory salad, toasted seeds, Raspberry Vinaigrette 

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Mains
Slow roast sirloin of beef, truffle potato, heritage carrot, brulée onion, smoked pancetta and jus. 

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Poached fillet of Cod, Jerusalem Artichoke, Confit Leeks, Herb Gnocchi, Grape and White Wine Sauce

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Roasted squash, Za’Atar barley, pomegranate, raisins, hazelnut

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Roasted Breast of Gressingham Duck, roasted butternut squash, beetroot puree, chicory, red wine jus

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Desserts
Warm Date Sponge, Glazed Banana, Bourbon Caramel, Devonshire clotted cream

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Espresso Panna Cotta, Chocolate Soil, Toffee Popcorn, Kahula syrup

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Roseary Goats cheese espuma, beetroot powder, Truffle Honey, beetroot crackers 

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Baked Caramel chocolate tart, Dark chocolate mirror glaze, crushed hazelnuts

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Additional extras 
Kentish Cheese board – Kentish Blue, Winterdale cheddar, Canterbury Chaucer soft, Roseary goats cheese, seasonal chutney, quince jelly & artisan biscuits

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Handcrafted petit fours