Our menu is a set chef’s table selection and changes once or twice every week. Chef may change items on the day irrespective of what is on the menu, for reasons of produce quality & availability as everything is fresh. This page an example of the things we often cook. For your booking we we will typically offer two items, sometimes three, from each of the course sections. The set menu is 4 courses, which includes starter, bakery, main and pudding, to which you can add pre-booked options if you like, and goes up to 9 courses for the full group only tasting menu, adding canapés and petit fours. Vegetarian (V), Vegan (Vg), and coeliac menus are possible with notice. Some vegetarian dishes can be converted to vegan, with notice. Any vegan dish is also vegetarian. Vegan is for a minimum of 2 persons and because of the additional work involved making special courses separately may have a supplement. We can deal with some medical allergies, but they must be agreed at least 4 days in advance. Premium fish such as turbot is very expensive so has to have a price supplement unfortunately, as does prime beef & venison.
Wine flights matched to your food are available for group bookings of 6 or more from £60pp.
Menu Autumn into Winter 2025
4 courses - £55, supplementary courses as marked
9 course tasting menu (full group only) includes canapés & petit fours - £95
wine flights available for group bookings start at £60pp for the group
Canapés / appetisers
various light bites - with full tasting menu only
Starters
layered crispy potato & battered haloumi cubes with dill sauce & watercress (V)
home cold smoked salmon or chalk stream trout, pressed cucumber, caper cream vert
pork terrine with loquat or plum chutney
roasted red pepper soup with Parmesan croutons (V)
Pistachio pate with orange & marjoram salad (Vg)
Bakery course
black treacle & nut sourdough bread two ferments, smoked meat or pickles, artisan butter
Quinoa and herb salad instead of smoked meats (Vg)
Optional tasting menu course - £10
warm roscoff luxury tart with dressed salad (V)
multi grain salad with feta, haloumi and leaves (V)
Autumn squash slightly tangy and spicy soup (V)
Baked aubergine or courgette & pasta folded pie (V)
Fish - optional course from £16pp
fresh premium fish of the day : eg turbot / dover sole / halibut with beurre blanc white wine sauce or lobster shall cognac sauce and (optionally) deep fried battered mussels
clams & mussels with freshly made pasta & garden herbs
hand dived scallops - either carpaccio or lightly sautéed
razor clams with saffron polenta
Mains
All mains are served with appropriate garnishes of the day which are inclusive in the menu price - no extra charges. They are either plated or "family style". May be Koffmann "blue sack" roast, sautéed or brown butter mashed potatoes, seasonal wild mushrooms, polenta and sometimes pommes dauphinoise. Crispy kale, chard , zucchini - various green vegetables. All sauces are from home made stock.
signature dish - roast Brittany poussin or seasonal partridge with truffle butter & rich sauce
BGE spit roast Porchetta with crisp crackling, herb & apricot stuffing
leg of hogget (late season lamb) cooked over hot coals & rosemary branches
wild boar ragu or slow smoked pork belly
home made spaghetti with fresh green herb vert sauce (V)
wild mushroom risotto (V)
roast cauliflower with caper, toasted almond & SHD chilli dressing (Vg)
loin of Knole Park fallow deer wild venison, with verjus preserved blackberries, brown butter pommes puree & crispy kale - supplement £10pp
fillet of 45 day Moat Farm Local dry aged beef cooked at low temperature to perfection - supplement £16pp
premium fish of the day such as turbot main but main course size - supplement £18-£22pp (depends on market price and what is landed)
lobster - supplement £32
langoustines - supplement £22 (minimum 2 persons)
Cheese
plate of fine artisan cheeses £12 or sharing plate £18
award-winning Canterbury & Kent cheeses, SHD quince jelly or fig conserve, carta di musica, water biscuits or home made seed crackers
Proper Puddings
Puddings are served where appropriate with inclusive garnishes, such as compotes, zested creme fraiche, home made ice creams & sorbets
basque "burnt" cheesecake - this is set and very unctuous
tarts such as Parisienne lemon, plum or fig tart, pear or apple Tarte Tatin
rich twice baked chocolate torte "St John"
winter rice pudding like our grandmothers made
Petit Fours
with full toasting menu only
Drinks
aperitifs, digestifs, local craft beers, fine ciders, table wines, champagnes, sparkling & aged fine wines, Shi Bui fine tea & freshly roasted artisan coffee, as per our list
