Local Honey and Thyme Glazed Butcher's Block Sausages and Bacon
Seasoned with za'atar and served with a smoked paprika mayonnaise
Served with grilled pitta bread
Burrata and Confit Heritage Tomatoes
with Kent rapeseed oil and lemon dressing and sourdough croutes (available gf)
Pan Fried Scallops
served with braised pork cheek, burnt cauliflower purée and pickled cauliflower
with a crispy duck egg and a caper and chive oil (available gf)
Sage and pancetta scotch egg served with a bbq bacon jam
Ham Hock Terrine
with celeriac, remoulade, piccalilli and truffle croute
Rump of Kent Spring Lamb
served with butter wonky parsnip vegetables, lamb belly pomme Anna, spinach, sun-dried tomatoes and a lamb sauce (available gf)
Pan fried Kent Coast Sea Bass
with a spring pea, asparagus and broad bean fricassee, pea and tarragon emulsion and crispy tarragon (gf)
Cashew Nut and Sweet Potato Curry
served with handmade wild garlic and coriander nann and peanut rice (available gf)
Pan Fried Fillet of Pork
with roasted sage mashed potatoes, creamed truffle Savoy cabbage, roasted apple and a whole grain mustard jus (available gf)
Savoy Cabbage and Bacon
Green Beans with garlic, sliced chilli and olive oil
Triple Cooked Chips
Skin on Fries
Sweet Potato Fries
Curious IPA Battered Onion Rings
All our food is freshly prepared and cooked to order so at busy times there may be a longer wait.
Please don't hesitate to speak to our staff if you have any food allergies or intolerances.
Most of our dishes can be made gluten free.
'Service is discretionary but for tables of 8 guests or more 10% gratuity will be added to your bill and shared with all staff'
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