Dinner
2 Courses £39.50
3 Courses £49.50
Entrees
Local Beetroot Terrine (GF) (V/Vg) (N)
Walnuts, Apple, Horseradish
‘Cobble Lane Cured’ Coppa (GF) (F)
Black Olives, Preserved Tomato, Tonnato
Butternut Squash Velouté (GF) (V/Vg)
Pickled Squash, Goats’ Curd, Truffle
Treacle Cured Salmon (GF) (F)
Blood Orange, Crème Fraiche, Dill
Baked Sussex Camembert (for 2) (V) (N)
Tomato & Olive Grissini, Roast Walnuts & Cornichons
Main Courses
Pan Roast Hake (GF) (M)
Fennel Chowder, Mussels, Parsley
Duo of Tonbridge Venison (A)
Turnip, Red Cabbage, Sloe Gin Sauce
Rye Bay Skate Wing (GF) (N)
Pomme Puree, Brown Butter, Capers, Grapefruit, Almonds
Twineham Grange Arancini (V) (N)
Cauliflower Puree, Leeks, Hazelnut
Local Guinea Fowl (GF) (A)
Gratin Potato, Cabbage & Bacon, Port Jus
Jerusalem Artichoke Three Ways (GF)(V/Vg)
Kale, Sage Pesto
Side Dishes £4.50
Sauteed Local Greens (GF)
Buttered Pink Fir Potatoes, Crispy Onions
Mermaid House Salad (Vg)
Desserts
Coffee Crème Brulée (GF)
Satsuma Marmalade
Apple and Cinnamon Soufflé £3.50 sup.
Blackberry Ice Cream, Toasted Oats
Tahitian Vanilla Ice Cream
Dark Chocolate Pavée (GF)(Vg)
Parsnip and Salted Caramel
Canterbury Cobble (N) (GF*)
Grapes, Orchard Chutney, Spiced Nuts, Handmade Crackers
Choice of Home-made Ice Creams and Sorbet
Filter Coffee, Espresso, Cappuccino, Café Latte
Tea or Infusions with PetitFours £4.00
V.A.T. included at Current Rates. A discretionary 10% added for good service.
Please advise your server if you have any allergies
M: Mollusc, C: Crustacean, E: Egg, A: Contains Alcohol, N: Contains Nuts, V: Vegetarian, Vg: Vegan, S: Sulphites, DF: Dairy Free, DF*: Can be Dairy Free, GF: Gluten Free, GF*: Can be Gluten Free, please advise your server.
(Gluten Free Bread available upon request)