DINNER

2 Courses £39.50

3 Courses £49.50

Entrees

Pan Seared Rye Bay Scallops (GF) (C)

Celeriac, Spider Crab, Preserved Lemon

Hedgerow of Tonbridge Wood Pigeon (GF)

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 & Potato Soup (V)

Ashmore Cheddar, Poached Egg

Main Courses

Duo of Hedgerow of Tonbridge Venison (A)

Beetroot, Blackberry, Pomegranate Molasses

Rye Bay Bouillabaisse (A)

Lemongrass, Rouille, Gruyere

Truffled Gnocchi (GF) (V/Vg) (N)

Cauliflower, Spinach, Nerominded Cheese, Salted Almond

Ballotine of Free Range Tenterden Turkey (GF* )

Chestnut & Sage Stuffing, Traditional Accompaniments & Turkey Jus

Butternut Squash Pithivier (V)

Chestnut, Sprouts, Black Garlic

Rye Bay Wild Sea Bass (GF) (A)

Wild Mushroom, Vanilla, Salsify

 

Side Dishes £4.50

Sauteed Local Greens (GF)

Buttered Pink Fir Potatoes, Crispy Onions

Mermaid House Salad (Vg)

Traditional Christmas Pudding (N) (A) (VG*)

Desserts

Brandy Sauce & Five Spice Ice Cream

Pear Belle Helene (Vg) (DF)

Tahitian Vanilla Ice Cream

Gooseberry Queen of Puddings

Brioche, White Chocolate, Toasted Meringue

Black Forest Gateau (A)

Marinated Cherries, Pedro Ximinez

Raspberry Souffle (N)(GF) £3.50 Supplement

Pistachio Custard, Dried Raspberry

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