Our menu is a set chef’s table selection and changes at least weekly and may change on the day irrespective of what is on the menu, for reasons of produce quality & availability as everything is fresh. Supplement prices for premium produce are just indicative as they depend on market prices at the time which vary hugely for the very best meat and fish.
This page an example of the things we often cook: the menu when you come may differ. For your booking we'll typically offer 2 or 3 items for each of the course sections. The set menu is 4 courses, which includes starter, bakery with meats or grains, main and pudding, to which you can add pre-booked options if you like, and goes up to 9 courses for the full group only tasting menu. Vegetarian (V), Vegan (Vg), and gluten free (gf) coeliac (C) menus are possible with notice. Some vegetarian dishes can be converted to vegan, with notice. Any vegan dish is also vegetarian. Vegan is for a minimum of 2 persons and because of the additional work involved making special courses separately or having to source special ingredients may have a supplement. We can deal with most medical allergies, but they must be notified to us and agreed ideally at least 4 days in advance please.
Wine flights matched to your food are available for group bookings of 6 or more from £60pp.
Menu ~ Winter 2025
4 courses - £60 pp, supplementary courses as marked
All garnishes are included - no extra charges for them
9 course tasting menu (full group only) includes canapés & petit fours - £105 pp
wine flights available for group bookings start at £60 pp for the group
Canapés / appetisers
various light bites - with full tasting menu only
Starters
layered crispy potato & battered haloumi cubes with dill sauce & watercress (V)
home cold smoked salmon pressed cucumber, caper cream vert
chalk stream trout cured in beetroot, with croustade
pig's head terrine with loquat or plum chutney
rich winter soup with Parmesan croutons (V/Vg)
pistachio pate with orange & marjoram salad (Vg)
Bakery course
black treacle & nut sourdough bread two ferments, smoked meat, relish, artisan butter
gluten free bread if pre-ordered
five grain salad instead of smoked meats (Vg)
Optional tasting menu course - from £14
hand made tagliatelle with Italian style garnishes & herbs (V/Vg)
warm roscoff luxury tart with dressed salad (V)
feta, haloumi and leaves three ways (V)
Autumn squash tangy & spicy soup with garnishes (V)
baked aubergine or courgette & pasta folded pie (V)
Fish - optional course from £16-£28pp
fresh premium fish of the day : eg turbot / dover sole / halibut with beurre blanc white wine sauce or turbot stock & lobster shell cognac sauce
clams & mussels with freshly made pasta & garden herbs
hand dived scallops - either carpaccio or lightly sautéed
razor clams with saffron polenta
Mains
All mains are served with appropriate garnishes of the day which are inclusive in the menu price - no extra charges. Sometimes served "family style" to share. May be Koffmann "blue sack" roast, sautéed or brown butter caramelised pommes puree, seasonal wild mushrooms, polenta and sometimes pommes dauphinoise or boulangere. Crispy kale, chard, zucchini - various green vegetables. All sauces freshly made from home made stock. Sauces can be gluten & dairy free if prior notice is given.
signature dish - roast Brittany poussin or seasonal partridge with truffle butter & rich sauce
loin of Knole Park wild fallow deer with preserved blackberries, brown butter pommes puree & crispy kale - supplement circa £15
BGE spit roast Porchetta with herb, lemon & apricot stuffing
leg of hogget (late season lamb) cooked over hot coals & rosemary branches
wild boar ragu or slow roasted succulent pork belly
home made tagliatelle with fresh green herb vert sauce (V & can be gf / Vg)
wild mushroom risotto (V)
tagine of winter vegetables, freekeh & flatbread (Vg)
roast cauliflower with caper, toasted almond & SHD chilli dressing (Vg)
fillet of 45 day Moat Farm Local dry aged beef cooked at low temperature to perfection - supplement circa £24pp
premium fish of the day such as turbot main but main course size - supplement £22-£32 pp (depends very much on market price and what is landed)
fresh lobster - supplement £36
fresh langoustines - supplement £24 (minimum 2 persons)
Cheese
plate of fine artisan cheeses from £12 or sharing plate for 2 from £20
award-winning Canterbury & Kent cheeses, SHD quince jelly or fig conserve, carta di musica, water biscuits or home made seed crackers
Proper Puddings
Puddings are served where appropriate with inclusive garnishes, such as compotes, zested creme fraiche, home made ice creams & sorbets
basque "burnt" cheesecake - this is set and very unctuous
tart of the day such as Parisienne lemon, plum or fig, pear or apple Tarte Tatin
rich twice baked chocolate torte "St John"
winter caramelised cream rice or bread and butter pudding like our grandmothers made
panna cotta
Petit Fours
with full tasting menu
Drinks
aperitifs, digestifs, local craft beers, fine ciders, table wines, champagnes, sparkling & aged fine wines, Shi Bui fine tea & freshly roasted artisan coffee, as per our list
