Mother’s Day at Restaurant Kent Chapter One

Sample menu only, view current menus.

Selection of homemade breads & petits fours included

Starters

velouté of spring peas (v)

Scottish smoked salmon
chimichurri salsa, compressed cucumber, dill oil & crème fraîche

pressed terrine of free-range Saxon chicken
with D’Agen prunes, pistachio & celeriac remoulade

risotto of morel mushrooms & wild garlic
with aged parmesan & crème fraîche

Burrata with romesco sauce (v)
grilled sourdough & baby spinach salad

Mains

roast sirloin of Scottish beef
with braised red cabbage, green beans, Yorkshire pudding & bordelaise sauce

roast loin of pork
with potato purée, Savoy cabbage, apple purée & pork jus

pan-fried black bream
with crushed jersey royals, crispy batter bits & warm tartar sauce

steamed Skrei cod
with ètuvée of leeks, potato gnocchi & chive butter sauce

baked shallot tart
with buttered English green asparagus, poached hen’s egg & hollandaise sauce (v)

Mibrasa Charcoal Oven

Australian prime ribeye 400gr (supp £15.00)
with béarnaise sauce

grilled seabass on the bone
with chargrilled tenderstem broccoli

Dessert

Glazed vanilla crème brûlée

dark chocolate marquis
with cherry sorbet & griottine cherries

Warm sticky toffee pudding
with pecan nuts, toffee sauce & vanilla ice cream

Selection of cheese
from the trolley with crackers & spiced apple chutney