Dinner Menu


2 Courses £34.50
3 Courses £44.50
Confit Chicken and Leek Terrine (DF)
Prosciutto Ham, Pickles & Tarragon Emulsion
Scorched Local Mackerel (GF)
Warm Potato Salad, Beetroot & Horseradish
Truffled Summer Vegetable Risotto (V) (DF*)
Soft Herbs & Crème Fraiche
Cod Brandade Fishcakes
Rocket, Parmesan & Sauce Gribiche
Textures of Carrot (V/Vg) (N) (GF)
Walnut Granola, Cream Cheese, Maple & Lemon Dressing
Main Courses
Whole Roast Creedy Carver Duck to share (GF) £10 Supplement
Chateau Potatoes, Honey Roast Root Vegetables, Charred Cabbage & Port Jus
St Margaret’s Bay Malt Glazed Pork Belly (GF) (A) (M)
Fondant Potato, Smoked Cockles, Hispi Cabbage, Apple & Madeira
Pan Roasted Wild Rye Bay Sea Bass (A) (C) (GF)
Crab Gnocchi, Braised Iceberg, Caviar & Sauce Vermouth
Pithivier of Roast Celeriac & Twineham Grange Cheese (V) (N)
Spinach, Glazed Shallots, Parmentier Potatoes & Hazelnut Pesto
Ras El Hanout Roast Cauliflower (V/Vg) (DF)
Rainbow Chard, Feta, Caper & Raisin Dressing
Side Dishes £4.50
Tenderstem Broccoli with Toasted Almonds (N)
Mermaid House Salad 
Buttered New Potatoes
Kentish Strawberry Tartlet (N)
Roast Pistachio, White Chocolate Mousse & Black Pepper Ice Cream
Dark Chocolate Hazelnut Torte (Vg) (N) (GF)
Pedro Ximinez, Orange Sorbet
Glazed Lemon Tart
Raspberry Sorbet & Kentish Berries
Kentish Apple ‘Pie’ (N)
Frangipane & Blackberry Ice Cream
Selection of English Cheese (GF*)  £4.00 Supplement
Biscuits, Chutney & Grapes
  Choice of Home-made Ice Creams & Sorbet
Filter Coffee, Espresso, Cappuccino, Café Latte
Tea or Infusions with Petit Fours
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,
A – Contains Alcohol , N – Contains Nuts,
V – Vegetarian, Vg – Vegan,
DF – Dairy Free, GF – Gluten Free
GF* – Can be Gluten Free, please advise your server
DF* – Can be Dairy Free, please advise your server