Gourmet Nights Restaurant Kent Brasserie Dining
Sample menu only, view current menus.
Chapter One Newsletter 12.06.2019
Gourmet Nights at Chapter One
Our popular Gourmet Nights return on 1st & 2nd July 2019.
Join us for a delicious 7-course tasting menu and wine pairing inspired by the seasons.
Start the evening with champagne and canapés in the Bar, followed by an introduction to the menu by chef patron Andrew McLeish.
Gourmet Nights at Restaurant Kent
(sample) MENU – 1st & 2nd JULY 2019, from 7pm
7-courses with wines (full deposit required)
Hot & cold canapés
Champagne Bernard Remy Brut
Velouté of Globe Artichoke & Australian Black Truffles
Veltliner ‘Johann’ Federspiel, Wachau, Weingut Johann Donabaum, Austria
Aged Beef Tartare,
Attilus Oscietra Caviar, Celeriac Purée & Sourdough Crouton
Riesling McKays ‘Single Vineyard’, Clare Valley, Jim Barry Wines, Australia
Steamed Wild Turbot,
Courgette Flower, Crab and Scallop Mousse, Courgette & Basil Purée
Roussanne ‘Limited Release’, Swartland, Swartland Winery, South Africa
Roebuck Venison Wellington,
Broccoli Purée, Potato Fondant & Venison Jus
Apostrophe Possessive Red’, Frankland River, Larry Cherubino, Western Australia
Buttermilk Panna Cotta,
Raspberry and Rose Jelly & Lychee Granite
Manjari Chocolate Delice,
Coffee Craquelin & Yuzu Sorbet
Rivesaltes ‘Cross’ Vintage, Gérard Bertrand, France
Coffee & Petits Fours
Reservations only. Book a table on 01689 854848
The next Gourmet Nights event will be in November.
Gin Cocktail Evening
A must for Gin lovers. Join us for an evening inspired by the history of Gin Cocktails on Wednesday 17th July from 7 pm to 9 pm in the Brasserie.
You will enjoy four delicious Gin Cocktails prepared by our expert mixologists and accompanied with canapés.
Guests can also take home recipes to make their own cocktails…Chapter One-style!
Roe Buck Butchery Masterclass
Learn to cook like a pro with this special hands-on Cookery Masterclass on Tuesday 23rd July. Hosted by chef patron Andrew McLeish, you will learn how to butcher a venison haunch and make a Venison Wellington.
The Masterclass will be followed by a 3-course meal with accompanying wines in the Private Dining Room.
During the class, you will learn basic knife and butchery skills including how to butcher a whole Roe Deer and prepare the main course.
