DINNER
2 Courses £39.50
3 Courses £49.50
Entrees
Pan Seared Rye Bay Scallops (GF) (C)
Celeriac, Smoked Salmon, Chervil Oil
Hedgerow of Tonbridge Wood Pigeon (GF) (N)
Pancetta, Parsnip, Kale, Hazelnuts
Rye Fish Market Natural Smoked Haddock (GF)
‘Kedgeree’. Chorizo, Peas
Assiette of Jerusalem Artichoke (GF/DF) (V/Vg)
Rosemary, Sage, Pine Nuts
Leek and Potato Soup (V)
Ashmore Cheddar, Poached Egg
Main Courses
Duo of Duck (A) (N)
Braised Chicory, Orange, Almonds, Port
Rye Bay Skate Wing (A) (C/M)
Crab Mousse, Saffron Potato, Smoked Mussel Beurre Blanc
Truffled Gnocchi (V/Vg) (N)
Cauliflower, Spinach, Nerominded Cheese, Salted Almond
Confit Pork Belly
January King Fondant Potato, Black Pudding, Malt
Butternut Squash Pithivier (V)
Chestnut, Sprouts, Black Garlic
Rye Bay Wild Sea Bass (GF) (A)
Wild Mushroom, Vanilla, Salsify
Side Dishes £4.50
Tenderstem Broccoli with Toasted Almonds (N) (GF)
Buttered New Potatoes, Crisp Shallots, Chives
Mermaid House Salad (Vg)
Desserts
Coconut Custard, Dried Raspberry
Dark Chocolate Fondant (N)
Hazelnut, Caramel Ice Cream
Proper Sherry Trifle (A)
(Adults Only)
Pear Belle Helene (Vg) (GF)
Tahitian Vanilla Ice Cream
Selection of Local Cheese (GF*) £4.00 Supplement
Crackers, Quince, Grapes, Chutney & Pickled Walnuts
Choice of Home-made Ice Creams and Sorbet
Filter Coffee, Espresso, Cappuccino, Café Latte
Tea or Infusions with Petit Fours
£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,
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
Vg* – Can be Vegan, please advise your server