À LA CARTE
À la carte
DECEMBER SAMPLE MENU
Starters
(GF) £14.50
Smoked Halibut
Riesling Cream & Fennel
(GF) £14.50
(VG
/
GF) 14.50
Black Truffle Risotto
Smoked Almonds & Black Trompettes
(VG
/
GF) 14.50
£17.00
Muntjac Deer & Red Hill Grapes
Loin, Rack, Leg, Offal, Jus
£17.00
(VG
/
GF) £11.50
Artichoke
Crone, Jerusalem, Globe & Dumpling
(VG
/
GF) £11.50
Main courses
£38
Roasted Grouse
Crispy Claw, Glazed Figs, Blackberry & Heather Tea
£38
£36.00
Venison
Celeriac, Venison Haunch & Pumpkin
£36.00
£31.00
Trottiscliffe Lamb Loin
Braised Lamb Neck, Salsify & Mint Sauce
£31.00
(VG
/
£GF)£27.00
Pan Fried Mooli
Citrus, Oyster Mushroom, Beurre Blanc
(VG
/
£GF)£27.00
£30.00
Sea Trout
Confit Maldon Oyster, Celeriac & Pine Oil
£30.00
Sides
(V
/
GF) £4.50
Confit Provenance Potatoes
(V
/
GF) £4.50
£4.75
Chargrilled Baby Leek & Salsa Verde
£4.75
(VG
/
GF) £4.00
Buttered Turnips & Chive
(VG
/
GF) £4.00
Dessert
£8.85
“The Box”
Savoury with a hint of Umami (VG)
£8.85
£8.25
Cider Apple Tulle
Cinnamon & Nutmeg Mousse, Apple Sorbet
£8.25
£9.00
“The Chartwell”
Smoked Pears with a Star Anise Tea
£9.00
£8.50
“The Crunchie” (VG, GF)
Honeycomb Ice Cream, Chocolate Torte
£8.50
Cheese Selection
KENTISH BLUE
A young blue cheese with a firm but moist texture. It has gentle smooth flavours. The delicious raw milk gives it a unique taste. Kingcott dairy in Staplehurst
SUSSEX BRIE
WINTERDALE SHAW
A local cheese from Wrotham Dairy Farm. Cheddar Winterdale Shaw is made by Robin & Carla Betts at their farm in the North Kent Downs using milk from their own dairy cows. Winterdale Shaw is a clothbound cheddar, matured for a minimum of 9 months in chalk caves giving it a distinct flavour.
SUSSEX BRIE
£12.00
This cheese has a fluffy white rind with a smooth interior. Made from pasteurised cow's milk the flavour is mellow with a hint of nuttiness. Subtle tones of fresh mushrooms with a creamy and smooth finish
Served with Chutney & Biscuits
£12.00
Some cheeses are unpasteurised and contain raw milk which is not suitable for vulnerable groups.