EVERY DAY IS A GOOD DAY

Sea-fresh seafood, highest-welfare meat, and just-picked plants. Kent’s copious provisions are an endless source of inspiration for our chefs. And with the beach at our feet, the mood is always mellow.

WHILE YOU WAIT

Homemade pork scratchings, apple sauce 5

 

Freshly baked sourdough, salted butter 4.5 (V)

 

Nocellara del Belice olives DOC 5.5 (GF) (PB)

 

 

Tacos

 

Roasted red pepper, goats cheese, olive 3.5 (V)

 

Salted cod and crab, preserved lemon 4.5

 

Beef fillet tartare, Dijon mustard, capers 5.5

 

Lobster, apple, fennel 5.5

 

 

 

 

ICE

Natural, organic, and renowned for their quality, Chapmans Fish supply all our seafood direct from Rye Harbour.

 

Whitstable oyster
Merlot vinegar, shallot 4.5 EACH (GF)

Ponzu dressing 4.5 EACH (GF)

 

Local gin cured salmon, wasabi crème fraiche 14 (GF)

 

Poached lobster, basil, mango 15 (GF)

SMALL PLATES

‘The Pearly Cow’

45-day aged fillet of beef tartare, Exmoor caviar, oyster cream, charred sourdough 16

 

Burrata and heritage tomato salad, basil, aged balsamic 12 (GF)

 

Crispy fried squid, lemon aioli, charred lemon 10 (GF)

 

Baked scallops, garlic and parsley crumb, white wine sauce 14

 

Lobster brioche roll, poached lobster, apple and fennel, lemon aioli, grilled baby gem 15

FIRE

All our meats come from Long Croft & Old and cooked over our open-flamed Robata grill.

 

8oz Fillet 38 / 12oz Ribeye 36 / 10oz Sirloin 28

Served with peppercorn, chimichurri or béarnaise sauce, glazed onion, bone marrow butter (GF)

 

 

Black Angus beef burger, beef cheek, Monterey Jack cheese, Nduja mayonnaise, gherkin, skin on fries 22

 

Goat's cheese and roasted peppers burger, chilli jam, pesto, skin on fries 18 (V)

 

Roast monkfish, sea greens and peppercorn sauce 29 (GF)

 

Grilled whole lemon sole, brown shrimp, samphire butter 27 (GF)

 

Half Lobster, garlic butter, side salad, skin on fries 35 (GF)

 

Caesar salad - cornfed chicken leg, Caesar dressing, gem lettuce, crispy anchovies, parmesan 24

 

Seared tuna Niçoise, heirloom tomato, black olive, shallot 25 (GF)

 

Pea risotto, chargrilled vegetables 18 (GF) (PB)

TO SHARE

36oz salt-aged Côte de Boeuf (for two) 89

Served with peppercorn, chimichurri and Béarnaise sauce, beef fat chips, glazed onion, bone marrow butter (GF)

 

Seafood Platter 25 per person

Whitstable oysters, salt cod taco, shell-on prawns, gin cured salmon, cold steamed mussels, seaweed aioli and mignonette (GF)
Add 10g Exmoor caviar £30

 

SIDES

Beef fat or non-beef fat chips, dijonnaise, chives 8 (GF)

 

Mixed leaves, fennel, apple 6 (GF) (PB)

 

Charred hispi cabbage, ranch dressing, crispy onions 6 (PB)

 

Fresh Kent peas, bacon and lettuce 6 (GF)

 

Skin on fries, nori seasoning 6 (GF) (PB)

 

Peppercorn, chimichurri or Béarnaise sauce 4.5 (GF)

PEARLY CALVES

2 COURSES 12 | 3 COURSES 16

STARTERS

Tomato and cucumber salad (PB)(GF)

Soup of the day with toasted sourdough (V)

Tempura prawns

Garlic bread (V)

MAINS

Fish and chips, crushed peas

Sausage, mash and gravy (GF)

Cheese burger, skin on fries

Roast chicken breast, buttered carrots, new potatoes (GF)

Parmesan and butter penne pasta

SWEET

Jelly and ice cream, honeycomb (GF)

 

Chocolate brownie and vanilla ice cream (V)

 

Seasonal fruit salad (GF)(PB)

 

Selection of ice creams (V)

Sweet

DARK CHOCOLATE TART

Pistachio crumb & pistachio ice cream  11

 

RUM BABA

White peach, hibiscus syrup, Chantilly cream 12

 

KENTISH ICE-CREAM SELECTION

Kentish ice-cream selection, array of toppings 8

 

STRAWBERRY SOUFFLÉ

Basil sugar, clotted cream ice cream 14

 

LOCAL CHEESES

Kentish cheese, apple and golden raisin chutney, crispbreads 12

 

PETIT FOURS

Assortment of sweet treats 8

2 COURSES 32 | 3 COURSES 38

WHY NOT START WITH

North Sea oysters served traditionally (GF) 4 EACH

 

Freshly baked sourdough, Longley Farm butter 2.5 PER PERSON

STARTERS

‘The Pearly Cow’
45-day aged Hereford fillet of beef tartare, Whitstable oyster cream,
Exmoor caviar, charred sourdough

 

Anno gin-cured sea trout, pickled shallot, crispy capers (GF)

 

Tempura prawns, seaweed mayonnaise, charred lemon

 

Whipped ricotta, frisée, fermented blood orange, mustard leaf (V)

MAINS

Pearly Cow Sunday roast, served traditionally with Yorkshire pudding, roasted parsnips, glazed carrots, roast potatoes

Choose between 45-day salt aged beef sirloin, half roast chicken or sweet potato & butternut squash pie (V)

 

Market fish of the day (GF)

 

Pork tomahawk, Kentish pip cider, wholegrain mustard jus + £8 Supplement

 

10oz 45-day aged ribeye with glazed roscoff onion, bone marrow, peppercorn sauce + £12 Supplement

 

Margate mushroom Lion's Mane, black garlic, crispy leeks (PB)

SIDES

Truffle Cauliflower cheese 8 (V)

 

Creamed spinach, nutmeg 6 (V)

 

Tenderstem broccoli, parmesan, parsley 7 (V)

 

Extra roast potatoes 5 (V)

SWEET

A selection of Taywell ice cream

 

Rum baba, white peach, hibiscus syrup

 

Kentish cheese, apple and golden raisin chutney, sourdough crackers

 

Caramelised white chocolate tart, matcha sponge, raspberry gel

 

Petit fours, an assortment of sweet treats

 

Open 12pm until late

WHITSTABLE OYSTERS

BAKED 4/each

miso & coriander
royal, champagne & truffle butter
rockefeller butter

 

RAW 4/each

red wine & shallot mignonette
pomegranate mignonette
grapefruit & coriander

 

HALF DOZEN/20

DOZEN/40

SNACKS

homemade pork scratchings, apple sauce  5
Nocellara Del Belice DOC (GF) (PB) 5
skin on fries, nori seasoning  5
hot smoked salmon and cream cheese paté, crisp breads 9
pork rillette with apple purée, crisp breads 8
red pepper humous, crispy onions, herb oil, crisp breads (PB ) (DF) 8

TACOS

4/ each

salt cod & crab with preserved lemon
roasted red pepper, goats cheese, olive
beef tartare & dijonnaise
lobster, apple, fennel

BREADS

lobster brioche roll, poached lobster, apple and fennel, lemon aioli, grilled baby gem lettuce 22

crab rarebit, handpicked crab, Ashmore Cheddar, mustard, sourdough 12

SOFT SERVE

5/ each

vanilla, chocolate or a mix of both
served in a waffle cone
with toppings and sauces of your choice

DRINKS

                                   125ml / 750ml
Rene Barbier Cava 8.5/36
Cremant Du Borgogne 10/49
Sea Foam Pet Nat 11/60
Chapel Down Vintage Reserve 14/70
Chapel Down Rose Brut 15/78
Drappier Cart D’Or Champagne 16/88
Laurent-Perrier La Cuvee 24/95
Kaiyo Spritz | Crème de Violette, Spumante & Fever Tree Lemonade 9
Tidal Spritz | Merlet Apricot, Spumante & London Essence Soda 9
Rhubarb & Jasmine Soda | Jasmine, White Peach, Rhubarb & Lemon - 0% 8
                                  175ml / 750ml
Picpoul Du Pinet 8/34
Malagouzia / Assyrtiko 10/39
Babich Sauvignon Blanc 11/41
Whitehall Bacchus 17/51
Qvevris Orange 10/42
Domaine Coste Rosé  8/32
Whispering Angel Rosé  14/50
Breton Rosé 10/40
Norton Malbec 11/44
Conde Valdemar Rioja 9/35
Tormaresca Neprica Primativo 11/43
Northdown Lager 330ml 5.5
Tidal Pool IPA 440ml 6
XYLO Run the Gauntlet IPA 440ml 6
Lucky Saint 0.5% ABV 330ml 4

STARTERS

Local gin cured salmon, wasabi crème fraîche (GF)

Crispy fried squid, lemon aioli, charred lemon (GF)

Burrata and heritage tomato salad, basil aged balsamic (GF)

Three Whitstable oysters with merlot vinegar and shallot or ponzu dressing

MAINS

10oz Sirloin served with peppercorn, chimichurri or béarnaise sauce, glazed onion, bone marrow butter (GF)

Grilled whole lemon sole, brown shrimp, samphire butter (GF)

Pea risotto, chargrilled vegetables (GF) (PB)

Caesar Salad, cornfed chicken leg, Caesar dressing, gem lettuce, crispy anchovies, parmesan

SIDES

Beef fat, and non-beef fat chips 8

Skin on fries 6

Hispi cabbage, ranch dressing, crispy onions 6

Local leaf salad 6

SWEET

70% Valrhona chocolate tart, pistachio ice-cream

Vanilla and mascarpone crème brûlée, shortbread (V)

Earl Grey panna cotta, macerated strawberries and raspberries

Local Kentish cheese, apple and golden raisin chutney, crispbreads

 

 

Two Courses 34 | Three Courses 38

Available Monday- Thursday at lunchtime and in the evening until 6pm

START THE DAY

Tea or coffee from 2.90
Choose from freshly squeezed orange, apple or pink grapefruit juice 4

KICK THINGS OFF

White or brown toast 4
Freshly baked croissants 4
Fresh fruit salad, mini & orange 4
Natural yoghurt, fruit compote, granola & almonds 6
Overnight oats, berry compote, raisins & coconut 5

HOT STUFF

‘No.42 Full English’
Smoked treacle cured streaky bacon, Cumberland sausage, pit beans, black pudding, slow roast tomatoes, field mushroom, a choice of fried or poached eggs 15

 

Eggs Benedict toasted muffin, Hollandaise, roast ham, poached eggs 14
Eggs Royale toasted muffin, Hollandaise, salmon, poached eggs 14
Eggs Florentine toasted muffin, Hollandaise, spinach, poached eggs 13
Avocado, chilli, lime & coriander, poached eggs, served on toasted sourdough 12
Smoked salmon, scrambled eggs, crème fraiche, chive, toasted sourdough 14
French toast, berry compote, maple syrup, crème fraiche 9

 

 

25 PER PERSON

Choose any individually priced items from the menu or tuck into the full GuestHouse experience for 25

 

Breakfast is served:
Monday – Friday 7am-10am
Saturday – Sunday (including Bank Holidays) 8am-10:30am