STARTERS
Jerusalem Artichoke Soup with Warm Cep Mushroom & Parmesan Brioche Bun
Raviolo of Free Range Chicken & Chanterelle Mushrooms, Lyonnaise Onion & Roast Chicken Celery & Spring Onion Jus
Grilled Mackerel, Mackerel Tartare, Torched Cucumber, Courgette Tzatziki & Dill Oil
Smoked Belly of Pork, Roast Quail, Quail Scotch Egg, Black Pudding & Apple Purée
Goat’s Curd Stuffed Piquillo Pepper, Baby Globe Artichoke, Romesco Sauce, Mustard Frill & Dandelion Salad (v)
Jerusalem Artichoke Soup with Warm Cep Mushroom & Parmesan Brioche Bun
Raviolo of Free Range Chicken & Chanterelle Mushrooms, Lyonnaise Onion & Roast Chicken Celery & Spring Onion Jus
Grilled Mackerel, Mackerel Tartare, Torched Cucumber, Courgette Tzatziki & Dill Oil
Smoked Belly of Pork, Roast Quail, Quail Scotch Egg, Black Pudding & Apple Purée
Goat’s Curd Stuffed Piquillo Pepper, Baby Globe Artichoke, Romesco Sauce, Mustard Frill & Dandelion Salad (v)
MAIN COURSES
Braised Scottish Oxtail, Pan-Fried Foie Gras, Salt Baked Celeriac, Roast Field Mushrooms, Silverskin Onions Salsify & Oxtail Jus
Poached & Roast Red-Legged Partridge, Baked Potimarron, Cavolo Nero, Pickled Trompettes Mushrooms & Partridge Jus
Pan-Fried Line Caught Wild Sea Bass, Cockles & Black Pepper Pappardelle & Vermouth Butter Sauce Roast
Gurnard with Potato Pakora, Tiger Prawns, Roasted Cauliflower, Cumin & Saffron Sauce
Wild Mushroom Wellington, Parsnip Purée, Roast Piccolo Parsnips & Mushroom Sauce (v)
Braised Scottish Oxtail, Pan-Fried Foie Gras, Salt Baked Celeriac, Roast Field Mushrooms, Silverskin Onions Salsify & Oxtail Jus
Poached & Roast Red-Legged Partridge, Baked Potimarron, Cavolo Nero, Pickled Trompettes Mushrooms & Partridge Jus
Pan-Fried Line Caught Wild Sea Bass, Cockles & Black Pepper Pappardelle & Vermouth Butter Sauce Roast
Gurnard with Potato Pakora, Tiger Prawns, Roasted Cauliflower, Cumin & Saffron Sauce
Wild Mushroom Wellington, Parsnip Purée, Roast Piccolo Parsnips & Mushroom Sauce (v)
SIDE ORDERS
Green Beans in Shallot Butter / Tenderstem Broccoli
with Almond Butter/ Josper Baked Ratte Potatoes, Caper, Lemon &
Samphire Butter /
Potato & Olive Oil Purée/Crispy Anna Potatoes with Parmesan - (£3.95)EXTRA CHEESE COURSE - £ 9.50 (Supplement)
Selection of Five English & French Cheeses with
Fruit Toast, Crackers & Spiced Apple Chutney
DESSERTS
Caramelised & Roasted Williams Pears, Almond Financier, Sauternes Jelly, Pear & Vanilla Sorbet
Manjari Chocolate Mousse, Coconut Hob Nob, Spiced Rum & Pineapple Compote Mandarin Gel & Coconut Sorbet
Pain Perdu, Caramelised Apples, Vanilla Crémeux, Nutmeg Anglaise & Apple Sorbet Greek Yogurt
Panna Cotta, Honey-Poached Quince, Honey Jelly & Bergamot Sorbet
Caramelised & Roasted Williams Pears, Almond Financier, Sauternes Jelly, Pear & Vanilla Sorbet
Manjari Chocolate Mousse, Coconut Hob Nob, Spiced Rum & Pineapple Compote Mandarin Gel & Coconut Sorbet
Pain Perdu, Caramelised Apples, Vanilla Crémeux, Nutmeg Anglaise & Apple Sorbet Greek Yogurt
Panna Cotta, Honey-Poached Quince, Honey Jelly & Bergamot Sorbet
Chapter One Restaurant Kent
Three Courses £51.95An optional gratuity of 12.5% will be added to your bill. All prices include VAT.
Should you have an allergy of any kind, please advise the waiting staff.
A menu detailing allergens is available upon request.
Whilst every effort is made to be extremely careful, It is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.
