MENU
BOOK A TABLE SHOP
X
book at margate book at canterbury book at rye
New lunch menu
New lunch menu

New lunch menu


 

Available from 11.30am to 2.30pm - Monday to Saturday 

2 COURSES £21.95
3 COURSES £24.95

Under 10's eat free with a full paying adult.

Loyalty card holders - 3 COURSES £17.95 /  2 COURSES £15.95

 

See the new Sunday Lunchtime Roast Menu  - 11.30am to 2.30pm 

 


ALL DAY BREAKFASTS 

 

South Indian Vegetarian Breakfast (V)
Mini Dosai’s, steamed roasted vermicilli Idli, lentil dumpling, sweet potato chick pea flour dumpling, sambar, coconut chutney with tropical fruits.

 

STARTERS

Wild mushroom, spinach and goat’s cheese vol-au-vent
Poached duck egg and creamy red pepper sauce.

Trio of vegetarian street food 
Crispy poori, sweet potato and chick pea flour dumpling, steamed South Indian rice cake, tomato chutney  

Lime and chili crab cake 
Smoked crab raita, foraged rock samphire and pickled kelp. 

Dosai with gently spiced potatoes, mustard and onions 
Coconut, green pea, pineapple chutney
The dosai is a South Indian crepe and is rich in carbohydrates and proteins. 

Tender breast of poussin marinated in fresh turmeric and cuminm parsnip crisp
Chicken jus, chicken roulade, foraged salad, chicken and lemon raita, coriander chutney, mango and red onion salad

Kentish minted lamb sausages 
Creamy white kidney beans and pickled mango chutney, rosemary and cinnamon poached peach.

 

SIDE DISHES  

Additional £4.95 each

Masala potatoes | Crispy fried green okra | Steamed rice | Sea spinach with garlic | Cumin spiced lentil | Roasted fresh cauliflower

 

MAIN COURSES

Mumbai Street Pav Bhaji
Classical Vegetarian Street food of Mumbai. This dish is spiced mixture of mashed vegetables in a thick gravy cooked on the flat griddle served hot with a buttered soft, white bread roll and cheese. This dish originated in the 1850’s as a fast lunchtime dish for textile mill workers in Mumbai.

Wild quinoa and mushroom biriyani, mung lentil, spinach and sweet potato hash, halloumi, rosti
Cauliflower, pickled carrot, cucumber, asparagus, sprouts, sauce of green pea and herbs, cripsy okra, crispy onions, mint and coriander chutney

Ambrette style spiced vegetarian lasagna 
Organic mixed salad, herb cheese toast. 

Tender chicken biryani, mango chutney
Cucumber, mint and yogurt noodles, pickled carrots and courgettes, south Indian style aromatic sauce. 

The Ambrette goat stew, jasmine sticky rice
Cumin buttered greens, turmeric, duchess potato, lamb samosa. 

Belly of Kentish pork, stir fried broccoli 
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 and toor lentil, fennel crusted potato
Lemon rice, pickled fennel, mustard cress, star fruit, kelp, samphire, coriander, Kerala coconut sauce. It is possible that some bones remain in the fish.

 

DESSERTS

Kent pears and star anise crumble
Warm Masala chai custard

Chocolate tart, cashew nut brittle, warm vanilla and brandy cream

Lemon & pomegranate bavarois 
Kopra Pak, lemon verbena & white chocolate creamse petals

Rose and vanilla crème brulee
Fresh mango, dehydrated rose petals


 

At certain times dishes or ingredients are restricted due to market availability. We will do our best to remove nuts when necessary.  However, we cannot guarantee 100% removal of all nut traces.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. The menu can be adapted for most dietary requirements, please notify the reservations department of any special requests upon making a reservation. We take all precautions to minimize cross contamination. However allergens are all handled in our kitchens and cross contamination of allergens is possible.




Back Print