Our menu is a set chef’s table selection and changes weekly. Supplementary prices for premium produce are indicative depend on market prices which vary a lot for the very best. Options are often from our tasting menu, giving flexibility.
This page an example of the things we cook now. We typically offer 2 or 3 items per course. Set menu is 4 courses or 10 for full group only tasting menu. Vegetarian (V), Vegan (Vg), & gluten free (gf) coeliac (C) menus are possible with notice as is lactose free & pescatarian.(Pc). Vegetarian converts to vegan, with notice. We deal with most allergies if agreed at least 3 days in advance.
Wine flights matched to your menu are available for group bookings of 6 or more from circa £50pp.
Menu example ~ Early Summer 2026
4 course (including bakery) set menu - £66 pp, supplementary courses as marked
All garnishes included - no extra charges
10 course tasting menu (full group only) includes canapés & petit fours - £110 pp
wine flights available for group bookings start at £50 pp for the group
Canapés / appetisers
£6 pp option from tasting menu - whole group only
light bites such as croustades
scallipops are very good!
Starters
raviolo & quails egg ricotta (V)
layered crispy potato & battered haloumi cubes with dill sauce & watercress (V)
home cold smoked salmon quenelles, frozen cucumber (Pc)
chalk stream trout cured in treacle & thyme (Pc)
asparagus & pea tart (V/Vg)
Bakery plus
shallot & whey sourdough with Comté (V)
black treacle sourdough twice fermented, cured meats, relish, SHD butter
SHD focaccia with home made sautéed Jersey cheese (V)
gluten free bread if pre-ordered (Gf, V, Vg)
five grain herb salad instead of smoked meats (Vg, V)
Early Summer Soup £8 optional tasting menu course
fresh gazpacho or cucumber & herb (V / Vg)
creamed leek, gem & potato, garnish (V)
Optional tasting menu intermediate course - from £12
"taste of the deep blue sea" (Pc)
hand made tagliatelle with Italian garnishes (V/Vg)
warm roscoff luxury tart with dressed salad (V)
feta, haloumi and leaves three ways (V)
baked aubergine or courgette & pasta folded pie (V)
Luxury fish - optional course from £12-£28 pp
John Dory oven baked
fresh premium fish : eg turbot / dover sole / halibut with beurre blanc white wine sauce or turbot stock & lobster shell cognac sauce
clams & mussels with freshly made pasta & garden herbs
hand dived scallops - either carpaccio or lightly sautéed
razor clams with saffron polenta
Mains - current selection
Really there is no such thing as a main course - there are only good courses
Includes appropriate garnishes - no extra charges. We may plate or serve "family style" to share. Examples: Koffmann roast, sautéed or brown buttery caramelised pommes puree, funghi, polenta & sometimes pommes dauphinoise or boulangere. Crispy kale, chard, zucchini - various green vegetables. Sauces fresh from home made stock. Gluten & dairy free with prior notice.
signature roast Brittany poussin with truffle butter & rich sauce
loin of Knole Park wild fallow deer, pickled blackberries, brown butter pommes puree - supplement circa £16
BGE spit roast Porchetta with herb, lemon & apricot stuffing
Spring lamb - rack or loin of the day (chef choice) circa £10
rich short rib & beef cheek, wine & stout pastry pie (supplement £12 pp - 2 minimum)
slow roast rare breed pork belly or crackly loin
home made tagliatelle with fresh green herb vert sauce (V & can be gf / Vg)
seasonal luxury risotto (6 year aged rice) (V)
Moroccan tagine & 5 grain freekeh (Vg)
roast cauliflower with caper, toasted almond & SHD chilli dressing (Vg)
fillet of dry aged locally farmed beef cooked at low temperature - supplement £18 to £24 pp
premium fish of the day such as wild halibut - supplement circa £16-20 pp (depends on catch)
fresh whole lobster - supplement £30 - £36 when available (can share)
fresh langoustines - supplement £24 (minimum 2 persons)
Finest Kent Cheese
plate of hand made Canterbury cheeses from £14 pp
award-winning Canterbury & Kent cheeses, SHD quince jelly or fig conserve, carta di musica or water biscuits or home made seed crackers
Proper Puddings
Puddings served where appropriate with inclusive garnishes, such as compotes, zested creme fraiche, home made ice creams & sorbets
French "3 devils" Chocolate individual Pavlova
Lemon Posset (V, Vg)
Trinity trifle - no jelly - luxurious
Pistachio and date custard tart (new for Summer 2026)
Basque "burnt" unctuous cheesecake, plum sorbet
caramelised Sicilian Crostate al Limone
Tart Tatin of the day e.g. plum, fig, pear, apple
rich twice baked chocolate torte "St John" (dairy & lactose free)
Petit Fours
with full tasting menu (or optionally £6 per person pre ordered)
Drinks
aperitifs, digestifs, local craft beers, fine ciders, table wines, champagnes, sparkling & aged fine wines, Shi Bui fine tea & freshly roasted artisan Bean Smitten single estate coffee, as per our list
