Spring 2025
Nibbles
Freshly baked Sourdough, single estate extra virgin olive oil, 8 year aged balsamic vinegar​
​Nocellara Olives​​
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Starter
Kentish Spring pea soup, minted feta, Black truffle oil
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Ballotine of Chicken & soft herbs, Saffron emulsion, poppy seeds
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Pan seared Rye Bay Scallops, Tandoori spice, texture of chickpea, lime yoghurt
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Kentish Asparagus, white bean puree, truffle & hazelnut pesto
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Main
New season rump of Kentish Lamb, rosemary fondant potato, tender stem broccoli, mint jus
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Roasted Fillet of Salmon, Saffron poached potato, buttered asparagus tips, chive cream
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Beef fillet, Wild garlic potato puree, baby leeks, cep sauce
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Charred Hispi Cabbage, crushed Jersey Royals, slow roasted plum tomato sauce, salsa verde, crispy onions
Dessert
Rhubarb & Orange Eton “mess”, ginger syrup, toasted almonds
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“Smoked Truffles” 70% Dark chocolate Brownie, Whipped white chocolate ganache, Morello cherry fluid gel crushed hazelnuts
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Lemon sponge, lemon curd, raspberry cream, freeze dried raspberries
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Winterdale Shaw, Sauternes reduction, water biscuits
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