À la carte
DECEMBER SAMPLE MENU
Starters
£16.50
Dorset Crab (GF)
Bouillabaisse & Kohlrabi
£16.50
£15.00
Cep Risotto (VG / GF)
Girolles & Black Truffle
£15.00
£12.00
24 hour Brined Butternut Squash (VG)
Charlotte Dumpling, Salsa Verde
£12.00
£16.00
Rabbit
Loin, Rack, Leg & Jus
£16.00
Main courses
£33.00
Mereworth Vension
Roscoff Onion, Haunch & Redcurrant
£33.00
£28.00
Salt Baked Celeriac Pithivier (VG)
Baby leek, Nursery Jus, Amalfi Lemon
£28.00
£35.00
Smoked Rack of Lamb
Shallot, Reduced cider & Jus
£35.00
£31.00
Rye Bay Cod
Hazelnut, Chanterelle, Capers, Shallots, Herb Broth & Agretti
£31.00
Sides
(V
/
GF) £4.50
Confit Provenance Potatoes
(V
/
GF) £4.50
£4.75
Chargrilled Baby Leek & Salsa Verde
£4.75
(VG
/
GF) £4.00
Buttered Turnips & Chive
(VG
/
GF) £4.00
Dessert
£8.50
Stout Tort
Chocolate Tort, Malt Ice Cream & Malt Shard
£8.50
£9.25
Secret Garden (GF)
Earl Grey Mousse, Lemon, Thyme & Honey Sorbet
£9.25
£9.75
The Fig Tree (GF)
Honey Roasted Fig, White Chocolate Mousse & Fig Leaf Oil
£9.75
Cheese Selection
KENTISH BLUE
A young blue cheese with a firm but moist texture. It has gentle smooth flavours. The delicious raw milk gives it a unique taste. Kingcott dairy in Staplehurst
SUSSEX BRIE
WINTERDALE SHAW
A local cheese from Wrotham Dairy Farm. Cheddar Winterdale Shaw is made by Robin & Carla Betts at their farm in the North Kent Downs using milk from their own dairy cows. Winterdale Shaw is a clothbound cheddar, matured for a minimum of 9 months in chalk caves giving it a distinct flavour.
SUSSEX BRIE
£12.00
This cheese has a fluffy white rind with a smooth interior. Made from pasteurised cow's milk the flavour is mellow with a hint of nuttiness. Subtle tones of fresh mushrooms with a creamy and smooth finish
Served with Chutney & Biscuits
£12.00
Some cheeses are unpasteurised and contain raw milk which is not suitable for vulnerable groups.