Dinner
2 Courses £39.50 | 3 Courses £49.50
Entrees
Pan Seared Rye Bay Scallops (GF) (C)
Apple, Burnt Grapefruit, Tarragon
Hedgerow of Tonbridge Wood Pigeon (GF) (A)
Celeriac, Roast Pear, Port
Rye Fish Market Natural Smoked Haddock (GF)
Kedgeree’. Chorizo, Peas
Assiette of Jerusalem Artichoke (GF/DF) (V/Vg)
Rosemary, Sage, Pine Nuts
Salt Baked Local Beetroot (N) (V)
Preserved Lemon, Goats’ Cheese, Hazelnut
Main Courses
Duo of Hedgerow of Tonbridge Venison (A)
Pomme Puree, Root Vegetables, Blackberries
Pan Seared Gilt Head Sea Bream (GF/DF) (A)
Peach Gazpacho, Cucumber, Basil
Harissa Roast Cauliflower (GF) (V/Vg) (N)
Red Pepper, Black Lime, Salted Almond
Ballotine of Guinea Fowl (GF) (N)
Poached Damson, Pancetta, Cob Nut
Butternut Squash Pithivier (V)
Chestnut, Kale, Black Garlic
Chalk Stream Trout (GF) Fennel, Green Olive, Sauce Americane
Fennel, Green Olive, Sauce Americane
Side Dishes
Tenderstem Broccoli with Toasted Almonds (N) (GF)
Buttered New Potatoes, Crisp Shallots, Chives
Mermaid House Salad (Vg)
Desserts
Blueberry Parfait Toffee Apple, Cinnamon Doughnut, Yoghurt Sorbet
Toffee Apple, Cinnamon Doughnut, Yoghurt Sorbet
Dark Chocolate Torte (Vg) (N) (GF/DF)
Cherries, Malted Oat Sorbet
Rhubarb Trifle (N)
White Chocolate, Coconut, Honeycomb
Raspberry Souffle (N) (GF) £3.50 Supplement
Pistachio Custard, Dried Raspberry
Selection of English Cheese (GF*) £4.00 Supplement
Crackers, Quince, Grapes, Chutney & Pickled Walnuts
Choice of Home-made Ice Creams & Sorbet
Filter Coffee, Espresso, Cappuccino, Café Latte Tea or Infusions with Petit FoursGBP 4.00
A discretionary 10% Service Charge is added for good service.
