Our Country Restaurant with Rooms in Kent
Our ethos is to use the most local and seasonal produce to deliver good quality food on the plate. We aim to do exceptional, classic pub food, as well as interesting premium dishes.
Autumn Menu
Aperitif
Classic Negroni, Tanqueray, Campari, Martini Rosso
10
Le Citron Bloody Mary, Le Citron Grey Goose, tomato juice, Tobasco, worcester sauce
12
Small Plates
Tear & share garlic bread
(D,G,V)
5
Add salt cod pâté (D F G), beetroot hummus (SS VG), chicken liver parfait (D S)
3 Each
Gordal piquanté olives
(F,N,V)
4
Fennel seed salami, cornichons
(M,S)
5
Crispy pork belly bites, peach tea glaze
(D,G,S)
12
Potato terrine, smoked aubergine, ricotta
(D,V)
10
Chef's soup of the day, house bread & butter
(D,G,VG)
9
Wild mushroom parfait, grilled bread, curried pickled cauliflower
(C,G,SY,VG)
10
Grilled king prawn, garlic & chilli aioli
(CR,D)
14
Beef tartare, cured egg yolk, Tewkesbury mustard mayo
(C,E,M,S)
15
Rosemary & garlic camembert, hot honey, ciabatta toast
(D,G,V)
18
Pastrami cured salmon, horseradish, sour cream, toast
(D,F,G)
14
Large Plates
Braised beef & oyster mushroom pie, mash potato, garden peas, jug of gravy
(D,E,G,S)
24
Pan fried calves liver & bacon, colcannon, braised onions, sherry vinegar jus
(C,D,S)
26
Heritage carrot tart tatin, goats curd, rocket salad, orange & maple
(D,G,V)
22
Roasted lamb rump, braised lamb neck samosa, spice squash cassoulet, saffron yoghurt
(C,D,G)
32
Roast loin of cod, crushed new potatoes, rainbow chard, clam & chive velouté
(C,D,F,MO)
28
Local beer battered fish, chunky chips, garden peas, tartare sauce
(D,E,F,G,M,S)
23
Cauliflower schnitzel, borlotti bean & tomato cassoulet, basil pesto
(G,N,VG)
20
The Grill
Smoked back ribs, pit beans
(D,M,S)
24
Half chicken, bourbon glaze
(C,F,M)
20
200G steak burger, seeded bun, tomato relish, Monterey jack cheese, coleslaw & skinny fries
(D,E,G,S)
21
Add Bacon
£2
225g Dry aged sirloin steak, choice of sauce
(D)
25
225g Dry aged fillet steak, choice of sauce
(D)
34
Steak sauces - peppercorn (D S), blue cheese (D), red wine jus (S), chimmi churri (S), café de Paris (D F M S)
Sides
Maple glazed parsnips
(D,VG)
5
Buttered mash
(D)
5
Waldorf salad, blue cheese dressing
(C,D,E,M,N,S,V)
5
French peas
(D)
5
Skinny fries, rosemary & mayo
(E,V)
5
Garlic mushrooms
(D,V)
5
Dessert Menu
Desserts
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
(D E G N)
10
Lemon posset
(D E G V)
10
Dark chocolate brownie, hazelnut ganache, chocolate ice cream
(D E N)
10
Apple & blackberry crumble, coconut custard
(G VG)
10
Pistachio & raspberry tart, pistachio ice cream
(D E G N)
12
English cheeseboard, millers crackers, pickles, chutney, fruit
(C D G N M S)
14
Sunday Menu
Aperitif
Classic negroni
Tanqueray, Campari, Martini Rosso
10
Le citron Bloody Mary, Le Citron Grey Goose, tomato juice, Tobasco, worcester sauce
12
Small Plates
Tear & share garlic bread
(D G V)
5
Add salt cod pâté (D F G), beetroot hummus (SS VG), chicken liver parfait (D S)
3 EACH
Gordal piquanté olives
(F N V)
4
Fennel seed salami, cornichons
(M S)
5
Crispy pork belly bites, peach tea glaze
(D G S)
12
Potato terrine, smoked aubergine, ricotta
(D V)
10
Chef's soup of the day, house bread & butter
(D G VG)
9
Wild mushroom parfait, grilled bread, curried pickled cauliflower
(C G SY VG)
10
Grilled king prawns, garlic & chilli aioli
(CR D)
14
Beef tartare, cured egg yolk, Tewkesbury mustard mayo
(C E M S)
15
Rosemary & garlic baked camembert, hot honey, ciabatta toast
(D G V)
18
Pastrami cured salmon,horseradish, sour cream, toast
(D F G)
14
Roasts
Chicken supreme stuffed with Cumberland sausage meat stuffing
(D E G S)
24
Slow roasted pork belly, fennel & sea salt crackling
(D E G S)
25
Roast sirloin of dry aged beef
(D E G S)
27
Combination roast, roast sirloin & roast pork
(D E G S)
30
Roast butternut squash, walnut & rosemary crumb, vegetarian gravy
(G N S V VG)
20
All of the above are served with a Yorkshire pudding, roast potatoes, seasonal vegetables, cauliflower cheese & red wine jus (D,E,G,M)
Large Plates
Roast loin of cod, crushed new potatoes, rainbow chard, clam & chive velouté
(C D F MO)
28
Cauliflower schnitzel, borlotti bean & tomato cassoulet, basil pesto
(G N VG)
20
Local beer battered fish, chunky chips, garden peas, tartare sauce
(D E F G M S)
23
Roasted lamb rump, braised lamb neck samosa, spice squash cassoulet, saffron yoghurt
(C D G)
32
From the Grill
225g Dry aged fillet steak, choice of sauce
(D)
34
Steak sauces - peppercorn (D S), blue cheese (D), red wine jus (S), chimmi churri (S), café de Paris (D F M S)
200G steak burger, seeded bun, tomato relish, Monterey jack cheese, coleslaw & fries
(D E G S)
21
Add bacon
£2
Sides
Maple glazed parsnips
(D VG)
5
Buttered mash
(D)
5
Waldorf salad, blue cheese dressing
(C D E M N S V)
5
French peas
(D)
5
Skinny fries, rosemary & mayo
(E V)
5
Garlic mushrooms
(D V)
5
Breakfast Menu
07:30 - 10:00 | Mon - Fri
08:00 - 10:00 | Sat - Sun
Breakfast
Marquis Full English, Smoked bacon, Cumberland sausage, field mushroom, grilled tomato, beans, black pudding, choice of egg, white or granary toast
(D,E,G)
18
Crushed avocado on toasted muffin, two poached eggs, fresh chilli
(D,E,G,V) Vegan without the egg Add Salmon | 2 supplement
16
Eggs Benedict, choose from baked ham, smoked salmon or baby spinach
(D,E.F,G,V)
16
3 egg omelette cooked with your choice of two fillings
(D,E) Cheese, ham, tomato, or mushroom
15
Grilled Hastings kipper, poached egg, parsley butter
(D,E,F)
16
Harissa butter fried eggs on grilled flatbread, pickled red onion & honey
(D,E,G)
15
Rye Bay Coffee
Single espresso
3
Macchiato
3.5
Double espresso
3.75
Americano
3.75
Cappuccino
4
Latte
4
Flat white
4
Mocha
4
Birchalls Tea
English breakfast
3.75
Earl grey
3.75
Decaffeinated
3.75
Peppermint
3.75
Lemongrass & ginger
3.75
Camomile
3.75
Green tea & peach
3.75
Green tea
3.75
Red berry & flower
3.75
Soft Drinks
Orange
Frobishers juices
4.3
Cloudy apple
Frobishers juices
4.3
Mango
Frobishers juices
4.3
Cranberry
Frobishers juices
4.3
Tomato
Frobishers juices
4.3
Pineapple
Frobishers juices
4.3
Golden Year’s Menu
18 for 2 courses | 20 for 3 courses
Starters
Chicken liver parfait, granary toast
(D,G,S)
Chef's soup of the day, house bread & butter
(D G VG)
Grilled king prawns, garlic & chilli aioli
(CR D)
Mains
Local Beer battered fish, chunky chips, garden peas, tartare sauce
(D E F G M)
Pan fried calves liver, colcannon mash, braised onions, sherry vinegar jus
(C D S)
Cauliflower schnitzel, borlotti bean & tomato cassoulet, basil pesto
(G N VG)
Sides
Maple glazed parsnips
(D VG)
5
Buttered mash
(D)
5
Waldorf salad, blue cheese dressing
(C D E M N S V)
5
French peas
(D)
5
Skinny fries, rosemary & mayo
(E V)
5
Garlic mushrooms
( D V)
5
Desserts
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
(D E G N)
Lemon posset, meringue, sorbet
(D E G V)
Apple & blackberry crumble, coconut custard
(G VG)
Children’s Menu
Under the age of 12 years old
Starters
Carrot & cucumber sticks, Marie rose sauce
(E,V)
4
Pigs in blankets with BBQ sauce
(G)
6
Cheesy garlic bread
(D,G)
6.5
Mains
Pasta bolognese
(D,E,G)
8.5
Tomato & cheese pasta
(D,E,G,S,V)
7.5
4oz Cheeseburger, French fries, chef’s coleslaw
(D,E,G)
8.5
Fish goujons, fries, fresh peas & carrots
(D,E,F,G)
8
Grilled sausage, mash potato, peas & gravy
(D,G)
8.5
Add baked beans, peas or carrots to any dish
Gluten free pasta, available on request
Desserts
Chocolate brownie, chocolate ice cream
(D,E,G)
5.5
Sticky toffee pudding, vanilla ice cream
(D,E,V)
6
Fresh fruit salad & sorbet
(V)
5
Selection of ice cream, pompadour wafer
(D,E,G,V)
3
Wine & Champagne
Apéritifs
Classic Negroni
Tanqueray, Campari, Martini Rosso
10
Hugo Spritz
Elderflower St Germain Liquor, Prosecco, Soda, Lemon & Mint
10.5
Le Citron Bloody Mary
Le Citron Grey Goose, Tomato Juice, Tobasco, Worcester Sauce
12
Royal Kir
Crème de Cassis, Simpsons Chalklands Classic Cuvée
12.5
White Wine
175ml
250ml
CARAFE
BTL
Vina Arroba, Pardina
Campo de Borja, Spain ‘25
6.5
9
13
25
Il Meridione Catarratto
Sicily, Italy ‘24
7
9.9
14.2
27.5
Orsino, Pinot Grigio
Veneto, Italy ‘25
7.8
10.7
15.5
29.5
Myth of Motu Nui, Sauvignon Blanc
Aconcagua Valley, Chile ‘25
8.8
12.1
17.5
33.5
Mont Rocher, Viognier
Languedoc, France ‘25
9.6
13.2
19
37
Reserve Delsol, Picpoul De Pinet
Languedoc, France ‘24
9.8
13.5
19.4
37.5
Apple Tree Lane, Sauvignon Blanc
Marlborough, New Zealand ‘24
10.5
14.5
20.5
39.5
Simpsons Gravel Castle Chardonnay
Canterbury, England ‘25
11.7
15.9
22.5
42
Cave De Tuckheim Vielles Vignes, Riesling
Alsace, France ‘22
47
Chablis, Tremblay-Marchive
Burgundy, France ‘23
15
23
32
62
Louis Latour, Pouilly Fuisse
Burgundy, France ‘23
75
Red Wine
175ml
250ml
CARAFE
BTL
La Riada, Tempranillo
Campo de Borja, Spain ‘25
6.5
9
13
25
Sangiovese IGT Cie Lo e’ Terra
Puglia, Italy ‘25
7.8
10.7
15.5
29.5
The Wrong’un, Shiraz Cabernet
Central Valley, Australia ‘24
8.6
11.9
17.1
33
Jean Claude Mas, Syrah (Organic)
Languedoc, France ‘24
8.8
12.1
17.5
33.5
Vignerons Ardechois Gamay
Rhone, France ‘22
34
Umbre Pinot Noir
Vinie Timisului, Romania ‘22
9
12.4
17.9
34.5
Jean Claude Mas Merlot Classique
Languedoc, France ‘23
9.1
12.5
18.1
35
La Bonita Reserva Malbec
Mendoza, Argentina ‘25
9.8
13.5
19.4
37.5
Feudo Antico, Montepulciano d’Abruzzo
Abruzzo, Italy ‘23
10.9
15.9
22.5
42
El Meson Reserva Rioja
Rioja, Spain ‘21
11.5
17
25
49
Simpsons Rabbit Hole Pinot Noir
Canterbury, England ‘24
14
19
29
55
Château Treytins Montagne Saint-Émilion
Saint-Emilion, France ‘19
16
24
33
65
La Colombaia, Amarone Della Valpolicella Classico
Veneto, Italy ‘20
75
Rose Wine
175ml
250ml
CARAFE
BTL
Claude Val Rosè
Vin de Pays, France ‘25
7.8
10.7
15.5
29.5
Gavotte Cotes de Provence Rose
Provence, France ‘25
10.5
14.5
20.5
39.5
Whispering Angel Rosè
Provence, France ‘25
16.5
21
30
57
English Sparkling
By Glass
Btl
Simpsons Chalklands Classic Cuvée
Canterbury, Kent N.V
11
62
Simpsons Canterbury Rose Sparkling Rosè
Canterbury, Kent ‘22
13.7
72
Prosecco & Champagne
By Glass
Btl
Beppe Morchetta Vino Spumante Prosecco
Veneto, Italy
7.3
36.5
Moët & Chandon Brut Imperial
Champagne, France N.V
90
Frerejean Frères Grande Reserve Brut
Champagne, France N.V
90
Frerejean Frères Cuvee Rose Premier Cru
Champagne, France N.V
135
Alcohol-Free Sparkling
By Glass
Btl
Wild Life Botanicals 0.5%
Cornwall, England
7.7
39
Dessert Wine
50ml
Btl
Vistamar Late Harvest Sauvignon Blanc
Liamri, Chile ‘24
4
24
Domaine Baumard Coteaux du Layon Carte d’Or
Loire, France ‘23
5.5
39
Fortified Wines
50ml
Btl
Tio Pepe Palomini Fino Sherry
Jerez-Xeres, Spain ‘20
5
Delaforce LBV
Douro, Portugal ‘20
5.5
75
Delaforce 10yr Fine Tawny
Duriense, Portugal
7.5
95
Gutierrez Colosia Fino Seco, Sherry
Do Jerez, Spain
7.5
Festive Set Menu
Two Courses - £30
Three Courses - £35
Starters
Chef’s soup of the day, house bread, sea salt butter
(d,g,vg)
Smoked ham hock & duck terrine, brioche toast, apple & pear chutney
(d,g,m,s)
Potted smoked salmon, Melba toast, horseradish butter
(d,f,g)
Breaded Camembert, hot honey, dandelion salad
(d,e,g,s,v)
Mains
Roast breast of turkey, orange & cranberry stuffing, pig in blanket, seasonal accompaniments - roast potatoes, honey roasted carrots & parsnips, braised red cabbage, buttered sprouts & turkey gravy
(d,e,g,s)
Fillet of sea bass, crab & Parmesan risotto, sea herbs, curly kale
(cr,d,f,s)
Bovril glazed beef cheek, mash potato, black cabbage, wild mushroom jus
(d,g,s)
Cauliflower schnitzel, borlotti bean & tomato cassoulet, basil pesto
(d,e,g,n,v)
Desserts
Traditional Christmas pudding, brandy custard
(d,e,g,n,s,v)
Pistachio & raspberry tart, pistachio ice cream
(d,e,g,n,v)
Spiced pear & apple crumble, calvados custard
(g,n,sy,vg)
Sticky toffee pudding, butterscotch, vanilla ice cream
(d,e,g,v)
If you have any food allergies or an intolerance query, please speak to a member of our team who will be happy to help.
Our festive menu is available Monday–Saturday, starting Monday 23rd November 2026 until Wednesday 23rd December.
The festive set menu must be ordered by the whole table. We are unable to offer a mixture of this set menu and other menus for the same table.
For tables of 8 guests or more, a £20 per person deposit is required to secure your booking and a pre-order of food is required prior to your visit.
All prices include VAT.A discretionary service charge of 10% will be added to your table.
Christmas Day Menu
£145 PER PERSON
Includes a glass of Champagne or alcohol-free sparkling wine
TERMS AND CONDITIONS
A non-refundable 50% deposit (per person) is required at the time of booking along with card details to secure the reservation.
The remaining balance is due by 5pm on Friday 4th December 2026. If this is not received by then, we reserve the right to charge your card for the remaining balance. If we are unsuccessful in charging your card then we reserve the right to make your table available.
We require a pre-order of food for every booking which is also due in on Friday 4th December.
Any amendments to the table must be made by 5pm on Friday 4th December. If your table is to cancel afer 5pm on Friday 4th December, then we reserve the right to charge your card for the full amount or remaining balance per person.
In the event of a no-show then we reserve the right to charge your card for the full amount or remaining balance per person.
Children up to the age of 10 years old will be charged half the cost for a smaller portion.
A discretionary service charge of 12.5% will be added to all tables.
Due to the nature of our Christmas Day service, we are unfortunately unable to allow dogs in the pub to dine with you on Christmas Day.
The Christmas day menu may not be used in conjunction of any other offering or voucher.
We apologise for such strict terms & conditions but we must protect our business and staff that give up special days like this.
For The Table
Crab croquettes
(CR,D,E,G)
Spiced lamb chipolata
(G)
Cheese straws
(D,E,G,M,SS)
Starters
Whiskey cured salmon, heritage beetroot, wasabi mayonnaise
(E,F,S)
Breaded Tunworth cheese, port & pear compote, lambs leaf
(D,E,G,M,S,V)
Venison carpaccio, pomegranate, rocket, almond pesto
(D,N)
Porcini mushroom & chestnut bruschetta, Winter truffle cream
(G,N,SY,VG)
Prawn & lobster cocktail, bloody mary rose, granary toast
(CR,D,E,G,M,S)
Chicken liver parfait, clementine purée, honey brioche
(D,E,G,S)
Main Courses
Roast Norfolk turkey breast, hazelnut, orange & sage stuffing, seasonal accompaniments, chef’s gravy, bread sauce
(D,E,G,N,S)
Roast forerib of beef, Yorkshire pudding, roast potatoes, seasonal vegetables, red wine jus
(D,E,G,S)
Fillet of wild halibut, crisp pomme anna, tenderstem broccoli, cockle butter sauce
(D,E,F,G,S)
Crown Prince pumpkin risotto, toasted pine nuts, Winter truffle, Brighton blue cheese
(D,N,V)
Koji glazed cauliflower, pea velouté, caper popcorn
(G,SY,VG)
Roast rack of lamb, dauphinoise potato, ratouille, rosemary jus
(D,S)
Desserts
Traditional Christmas pudding, brandy custard
(D,E,G,N,V)
Dark chocolate & raspberry tart, tonka bean chantilly
(D,E,G,SY,V)
Winter berry & apple strudel, vanilla ice cream
(G,VG)
Pistachio & white chocolate choux bun croquante
(D,E,G,SY,V)
Hazelnut tiramisu
(D,E,G,N)
English cheeseboard, millers crackers, pickles, fruit & chutney
(D,G,M,S,V)
Some of our dishes contain the following allergens or are suitable for vegetarian/vegan:
(C - CELERY, CR - CRUSTACEAN, D - DAIRY, E - EGGS, F - FISH, G - GLUTEN, M - MUSTARD, MO - MOLLUSCS, N - NUTS, P - PEANUTS, S - SULPHITES, SS - SESAME, SY - SOY, V - VEGETARIAN, VG - VEGAN)
