Medley of mushrooms, croquette, cappucino, stuffed with Kentish cream creese served with, Tomato miso, sweetened yoghurt, chutneys, mango and red onion salad.
Dosai with gently spiced potatoes, mustard and onions, Coconut, green pea and pineapple chutney
Tender breast of poussin marinated in fresh turmeric and cumin. Served with chicken roulade, foraged salad, chicken and lemon raita and coriander chutney
Breast of wood pigeon smoked with cloves and marjoram. Served with rosemary and cinnamon poached peach, game pate, pigeon roulade and garlic and tomato chutney
Seafood platter from the days catch, locally foraged kelp, pickle rock samphire served with fish cake, squid ink idil
Soft shell crab, foraged rock samphire served with smoked crab raita, locallly grown sea purslane salad and home-made crab and beetroot cake
Quinoa and mushroom biriyani, wild nettle and sweet potato hash, mango chutney, chargrilled halloumi served with kale, roasted cauliflower, pickled carrots, sauce of green pea and herbs with crispy okra
Roasted aubergine mash flavoured with garlic with Kentish goats cheese and mushroom served with aubergine crisp, cumin spiced lentil and pickled cucumber and baby mushroom, sauce of roasted coconut and black pepper
Ballotine of corn fed Chicken supreme, roasted cauliflower, chicken parcel
Mint and coriander chutney, pickled cucumber, new potatoes, parsnip crisp and cream of spinach and coriander sauce
Belly of British free range pork, stir fried brocolli, served with spiced apple chutney, apple pickle, spiced dauphinoise potatoes, home-made crackling and sauce of malt vinegar and garlic wine
Fresh fish of the day, locally grown sea spinach. Served with cured fish, lemon rice, kale, pickled fennel, parmesan crisp and kerala style sauce of South India spices and coconut
(We take great care to remove bones from our fish wherever possible. It is possible that some bones remain in the fish.)
Trio of Kentish venison, Loin, Carpaccio, Shoulder. Served with hickory smoked fennel potatoes, poached beetroot, pickled pears and sauce of apricot and root ginger
British Lamb cooked three ways, saddle, fillet, minced, pickled carrots, roasted shallots and sweet potato crisp, mutton samosa Served with pickled mango chutney, stir fried mushrooms, fondant potatoes, sauce of fresh tomatoes and pickling spices
Rose and Vanilla creme brulee, fresh mango, dehydrated rose petals
Lemon & pomegranate bavarois, Kopra pak, lemon verbena and white chocolate cream
Chocolate samosas, passion fruit and guava parfait, warm cardamom sauce
Kent pears and star anise crumble served with masala chai custard
Ambrette style profiteroles with orange and saffron cream Served with a cardamom scented chocolate sauce
The Ambrette chocolate platter - White chocolate silk, chocolate tart, dark chocolate and nectarine ice-cream
The Ambrette cheese platter served with a selection of Kentish artisan cheeses with home-made wheat biscuits and chutneys
Please Note:- Under 10's eat free
At certain times dishes or ingredients are restricted due to market availability. The menu can be adapted for most dietary requirements, please notify the reservations department of any special requests upon making a reservation. We will do our best to remove nuts when necessary. However, we cannot guarantee 100% removal of all nut traces.
Service not included.
We take great care to remove bones from our fish wherever possible. It is possible that some bones remain in the fish.
Our wood pigeon is shot in the wild. It is possible shot traces to still be contained within the meat.