Spring
Meat
- Slow Braised Spring Lamb, Marinated with Blueberries and Thyme. Served with Oak Smoked Mashed Potato
- Spring Chicken Marinated for 24 Hours in our Special Spice Blend, BBQ’d and served on Char Grilled Baby Gem with Lemon and Herb Dressing
- Rare Roast Lamb served Chilled with Salsa Verde
- Oak Smoked Chicken Caser Salad with Crispy Garlic Croutons and Parmesan Shavings
Fish
- Bouillabaisse with Tiger Prawns, Lobster Tail, Clams and Fish of the Day, Served with Crusty Bread
- Whitstable Crab Cakes with Dill and Lime Mayonnaise
- Poached Sea Bass with Mirin and Picked ginger Glaze on a Bed of Fragrant Jasmine Rice
- Cider Battered Fish of the Day with Homemade Tartar
Vegetarian/Sides
- Portobello Mushrooms Stuffed with Pearl Barley, Preserved Lemon, Soft Herbs and Feta
- Smashed New Potatoes with Soft Herbs and Farmhouse Butter
- Smoked Tofu, Shoots and Sprouts Salad; with Toasted Sesame and Light Soy Dressing
- Roasted parsnip and Red Chicory Salad with Candied Almonds and Kentish Blue Cheese
Sweets
- Pineapple and Sage Fool Pots with Vanilla Shortbread
- Blood Orange Cheese Cake with Dark Chocolate Base and Apricot Coulis
- White Chocolate and Passion Fruit Crème Brule
Summer
Meat
- Quail Wrapped in Pancetta and Stuffed with Roasted Gooseberry on a Bed of Quinoa
- Cuban “Mojito” Chicken infused with Lime and Chilli, Served on Rice and Pinto Beans Finished with Mint Oil
- Beef Short Rib Slow Cooked for 12 Hours and served in Brioche Buns with Slaw and Pickles
- Warm Fennel and Homemade Pork Sausage Salad with Baby Potatoes, and Citrus Dressing
Fish
- Spicy Jerk Snapper Filets Served with Sweet Potato and Plantain Crisps
- Thai Prawn and Fish of the Day Cakes with Fragrant Thai Herbs and Light Chilli and Lime Dressing
- Flaked Haddock on Sautéed Gnocci with Yellow Pepper Pesto
- Poached Salmon with Pink Grapefruit and Tarragon
Vegetarian
- Roasted Broccoli with Ground Almonds and Truffle Oil
- Green Been and Hazelnut Salad with Shoots and Sprouts
- Deconstructed Baba Ganoush with Toasted Chickpeas, Slow Roasted Aubergine, and Tahini Dressing
- Faro Salad with Roasted Grapes and Summer Greens
Sweet
- Mojito Lime Pie with Organic Rum Cream
- Sweet Kentish Strawberries with Basil Cream and White Balsamic Reduction
- Watermelon Balls Dressed with Kentish Honey, Passion Fruit, and Orange Blossom Water
Autumn
Meat
- Whole Ham with Sweet Organic Honey Scrumpy Glaze and Spiced Apple Slaw
- 12 Hour Pulled Pork Belly Served with Fennel and Radish Slaw
- Beef and Kentish Porter Pie with Country Vegetables and Flaky Puff Pastry
- Goan Curried Rabbit with Warming Spices and Cucumber Raita
Fish
- Sides of Salmon Baked on Seaweed, Infused with Pink Grapefruit, Tarragon and Flaked Almonds
- Baked Haddock with Absinthe and Carrot Sauce served on Raw Courgette Spaghetti
- Warm Salad of Monk Fish and Chorizo with Mange Tout, Crispy Leek and Black Olives
- Linguini with Whitstable Crab, Steamed Broccoli, Chilli and Creamy Citrus Sauce
Vegetarian
- Kentish Apple, Walnut, Leek and Blue Cheese Tart
- Roasted Butternut Squash with Rocket, Sun Blushed Tomatoes and a Pomegranate Molasses Dressing
- Shaved Beetroot Salad with Nectarine, Candied Pecans and Goat’s Cheese
Sweet
- Orchard Crumble with Organic Spirit’s Spiced Rum Cream
- Chocolate and Amaretto Mousse Cup with Biscotti Biscuit
- Mulled Wine Poached Pear with Kentish Cob Nuts
Winter
Meat
- Wild Venison Stew with Chocolate Stout and Sour Cherries, served with Chunky Bread
- Puy Lentil Salad with Pancetta, Flat Leaf Parsley and Sweet Romesco Peppers
- Homemade Spiced Pork Sausages in a Rich Tomato Sauce Served with Smoked Potatoes
- Seared Duck with Pontac Sauce Braised Leeks and Rainbow Chard
Fish
- Haddock Steamed with Saffron, Smoked Garlic and White Wine, Served on a Bed of Crushed White Beans
- Ultimate Fish of the Day Pie with Creamy Dill Flecked Potato Topping
- Sea Bass Cooked in Capeldown Sparkling Wine, Herbs, and Lemon, Finished with Lobster Oil
- Halibut Wrapped in Pandan Leaf with Curried Thai Pumpkin and Jasmine Rice
Vegetarian
- Chestnut and Wild Mushroom Terrine Infused with Brandy
- Roasted butternut Squash with Coriander Seeds and Masala Spice
- Winter Root Risotto with Pea Shoots and Beetroot Oil
Sweet
- Naughty Mice Pie Tart with Organic Spirit’s Christmas Spiced Cognac Cream
- Cinnamon Plum Pudding with Port and Juniper Reduction
- Vanilla and Satsuma Cheesecake with White Chocolate Snow