Fine Dining in Kent

A la Carte Menu

Price - £45 per person for Four Courses.

Menu

Starters

Chilled Tomato Consommé, Water Melon and Cucumber 

Marinated Mackerel, Pickled Beetroot, Hazelnut Emulsion 

Seared King Scallops, Carrot and Cardamom Purée, Chervil Foam 

Summer Truffle Risotto, Mascarpone, Parmesan Crisp

Ham Hock Terrine, Cauliflower and Baby Onion Piccalilli

Quiche of Confit Duck and Beech Mushroom, Dressed Leaves, Balsamic Glaze

Sorbet

Main Courses

Pan Fried Stone Bass, Roasted Potato Gnocchi, Broad Beans and Pea Shoots

Fillet of Cod, Courgette and Cauliflower Gratin

Roasted Breast of Corn Fed Chicken, Fondant Potato, Smoked Pancetta and Peas

Pot Roast Pork Belly, Parmentier Potatoes, Baby Leeks, Caramelised Apple

Rack of Lamb, Confit Shoulder, Garlic Potatoes, Rosemary Jus

Aubergine Caviar Ravioli, Ratatouille, Buttered Spinach

Side Dishes - £3.25 each

Fine French Beans

Creamed Potato Broccoli

Green Salad

Desserts

Dark Chocolate Fondant, Mint Chocolate Ice Cream

Strawberry Mille Feuille, Vanilla Parfait

Peach Tart Tatin, Raspberry Ice Cream

Black Cherry Clafoutis, Earl Grey Tea Sorbet

Glazed Passion Fruit Tart, Coconut Ice Cream, Mango Shot

Selection of Fine British and Kentish Cheeses, Figs, Water Biscuits, Apple Chutney

Cheese Menu (£9 per person as an Extra Course)

Sussex Camembert - A traditionally made camembert style, soft and creamy with a beautiful mildness. Made from pasteurised milk

Ashmore Goats Cheese - A handmade Kentish farmhouse hard goat’s cheese. This cheese is moulded and pressed in muslin for three days, then wrapped and allowed  to mature on pine shelves for at least three months. Each cheese is continually turned and tendered during this time

Ashmore - A Kentish farmhouse cheddar-like hard cheese made from unpasteurised cows milk sourced from both Holstein and Friesian cows and made by hand using a small holders recipe perfected over the past 25 years

Isle of Wight Blue - A naturally rinded soft blue cheese, made by hand with pasteurized Guernsey cows milk from the herd grazing around the Queen Bower Dairy capturing the flavour of the Arreton Valley. Winner of the best English Cheese Awards 2007

The dedicated kitchen team here at Brandshatch Place are:

Paul Smart, Tom Day, Attllia Arvay, Spencer Code, Gareth Watkins, Kryz Furimaniak, Irek Zatawa.

Our Head Chef is:

Stephen Redpath.

All menus shown are samples of the fine and fresh cuisine provided in Hand Picked Hotel restaurants.  Dishes available may change at short notice as produce is sourced locally, where possible.