Menu example ~ Summer 2026
This is an example of our summer repertoire. Set menu is 4 courses or 10 for full group only tasting menu. Changes weekly and sent to you a week before your booked date, offering a few items per course which you choose in advance - hence zero waste.
Vegetarian (V), Vegan (Vg), & gluten free (gf) coeliac (C) menus possible with notice as is lactose free & pescatarian (Pc). Vegetarian often converts to vegan, with notice. We deal with most allergies if agreed a few days in advance.
Price
4 course (including bakery) set menu - £66 pp, supplementary items as marked.
10 course tasting menu (full group only) includes canapés & petit fours - £110 pp
All garnishes included - no extra charges. Service 12.5%
Wine flights available for group bookings start at £50 pp for the group
To begin
chicken liver parfait & marmalade
tomato & red pepper gazpacho (V)
layered crispy potato & battered haloumi cubes with dill sauce & watercress (V)
chalk stream trout home cured in treacle & thyme (Pc)
parsley & lovage soup with smoked trout, ham hock & blue cheese tortellini
baked potato risotto (V/Vg)
Bakery course
milk bread or onion & whey, or black treacle twice fermented sourdough, focacia
compté, homemade Jersey milk sautéed cheese, charcuterie, grains & leaves
Optional tasting menu intermediate course £14
"taste of the deep blue sea" (Pc)
hand made tagliatelle with Italian garnishes (V/Vg)
warm roscoff luxury tart with dressed salad (V)
feta, haloumi and leaves three ways (V)
baked aubergine or courgette & pasta folded pie (V)
Premium fish
optional fish tasting course or as a main course, priced accordingly from £14 to £30 pp
stuffed, deboned red mullet, beef fat dressing
spiced monkfish
turbot / dover sole / halibut with beurre blanc or fish stock & shellfish cognac sauce
clams & mussels with freshly made pasta & garden herbs
hand dived scallops - either carpaccio or lightly sautéed
razor clams with saffron polenta
langoustines / lobster - market price driven
Mains - summer repertoire
stuffed deboned rabbit with brioche toast
duck - not quite quacking
piggy three ways
signature roast Brittany poussin with truffle butter & rich sauce
onion tart tatin with black shallot marmelade (V)
BGE spit roast Sicilian style Porchetta cooked over fire
Kent lamb lollipops £12 each (these are a cute surprise)
Local spring lamb - rack or loin of the day (chef choice) circa £14 pp
rich short rib & beef cheek, wine & stout pastry pie £14 pp
french trimmed crispy skin pork rack chop
home made tagliatelle with fresh green herb vert sauce (V & can be gf / Vg)
Moroccan tagine & 5 grain freekeh (V/Vg)
butter roast cauliflower with caper, toasted almond & SHD chilli dressing (Vg)
fillet of dry aged locally farmed beef cooked at low temperature - supplement £24 pp
Finest Kent Cheese
menu platter of hand made Canterbury artisan cheeses £14 pp
SHD quince jelly or fig conserve, carta di musica or water biscuits / seed crackers
Proper Puddings
Puddings served where appropriate with inclusive garnishes, such as compotes, zested creme fraiche, home made ice creams & sorbets
Poached grilled peach, strawberries, mascarpone, grappa & olive dressing (V)
Lemon Posset (V, Vg)
Trinity trifle - no jelly - luxurious
Pistachio & date custard tart or Basque "burnt" unctuous cheesecake, plum sorbet
Sicilian Crostate al Limone
Rich twice baked chocolate torte "St John"
Canapés & Petit Fours
included with full tasting menu (or optionally £14 per person pre ordered)
Drinks
aperitifs, digestifs, local craft beers, fine wines, champagnes & sparkling, Shi Bui fine tea & freshly roasted artisan Bean Smitten single estate coffee, as per our list
