WHILE YOU WAIT

Freshly baked sourdough, whipped butter 5 (V)

Marinated Greek olives DOC 6 (GF) (PB)
 

Tacos

Roasted red pepper, goats cheese, olive 4 (V)

Salted cod and crab, preserved lemon 5

Beef fillet tartare, Dijon mustard, capers 6

 ICE

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

Whitstable Oysters
Merlot vinegar, shallot 5 EACH (GF)
Ponzu dressing 5 EACH (GF)

 
Cured salmon, pickled cucumber, lemon crème fraîche 15 (GF)
 

 SMALL PLATES

Double baked Ashmore cheese soufflé, caramelised onions, leek top oil 14
 

Chicken croquette, celeriac purée, fennel, apple, smoked anchovy 15 (GF)
 

Celeriac soup 12 (GF)

 FIRE

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

10oz Sirloin
served with bone marrow, herb crumb, peppercorn or Béarnaise sauce 32
 

Cauliflower risotto, charred cauliflower, pickled mushrooms, parmesan 20

Pork belly, roasted cauliflower, creamed potato, mushrooms, celery 30

Grilled sea bream, leek and whole grain mustard, Parma ham 30

Market fish of the day 30

Black Angus beef burger, beef cheek,
Monterey Jack cheese, Nduja mayonnaise, gherkin, skin on fries 24

 TO SHARE

36oz salt-aged Côte de Boeuf (for two) 95
served with peppercorn and Béarnaise sauce, skin on fries, glazed onion, bone marrow (GF)
 

 SIDES

Beef fat chips 9 (GF)

Skin on fries 7 (GF) (PB)

Parsley & garlic potatoes, pickled red onions, charcoal emulsion 7

Black cabbage, hazelnut pesto 7 (PB)

Tenderstem broccoli, parsley, parmesan 7 (GF)

Roasted carrots, fermented soya bean, honey, sesame 7

Peppercorn, chimichurri or Béarnaise sauce 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)

 SWEETS

CHOCOLATE MOUSSE

Caramel, banana, ice cream  12

VANILLA AND MASCARPONE CRÈME BRÛLÉE

Shortbread biscuits 12

KENTISH ICE-CREAM or SORBET

3 per scoop 

LOCAL CHEESES

Kentish cheese, chutney, grapes, crispbreads 14

2 courses 32 | 3 courses 38

 WHY NOT START WITH

Whitstable oysters served traditionally (GF) 4.5 EACH
Freshly baked sourdough, salted butter 4.5 (V)

Tacos
Roasted red pepper, goats cheese, olive 3.5 (V)
Salted cod & crab, preserved lemon 4.5
Beef fillet, Dijon mustard, capers 5.5

 STARTERS

Chicken croquette, celeriac purée, fennel, apple, smoked anchovy 

Cured salmon, pickled cucumber, lemon crème fraîche (GF)

Celeriac soup

 MAINS

Pearly Cow Sunday roast served traditionally with Yorkshire pudding, roast potatoes, roast carrots,
cauliflower cheese, peas & spring greens in herb butter, homemade red wine gravy

Choose between 45-day salt aged beef sirloin, half roast garlic chicken or butternut squash and cashew Wellington (V)

Market fish of the day (GF)

Cauliflower risotto, charred cauliflower, pickled mushrooms, parmesan 

 SIDES

Tenderstem broccoli, parsley & parmesan pesto 6

Extra roast potatoes (V) 5

 SWEET

Chocolate mousse, caramel, banana, ice cream

Vanilla and mascarpone crème brûleé,
shortbread biscuits

Kentish cheese, chutney, grapes, crispbreads

Ice creams and sorbets

 START THE DAY

 Tea or coffee from 3.75
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 7
Overnight oats, berry compote, raisins & coconut 6.5

 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 16

Eggs Benedict toasted muffin, Hollandaise, roast ham, poached eggs 15

Eggs Royale toasted muffin, Hollandaise, salmon, poached eggs 15

Eggs Florentine toasted muffin, Hollandaise, spinach, poached eggs 14

Avocado, chilli, lime & coriander, poached eggs, served on toasted sourdough 13

Smoked salmon, scrambled eggs, crème fraiche, chive, toasted sourdough 15.5

French toast, berry compote, maple syrup, crème fraiche 10

25 PER PERSON

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

Breakfast is served:

For guests staying at No. 42:

Monday – Friday 7.30am-9.45am
Saturday – Sunday (including Bank Holidays) 7.30am-9.45am

For diners not staying at No. 42:

Monday - Friday 7.30am - 9.45am (booking advised)

Starters

Cured salmon, pickled cucumber, lemon crème fraîche (GF)

Double-baked Ashmore cheese soufflé, caramelised onions, leek oil (V)

Crispy fried squid, lemon aioli, charred lemon

Mains

Cauliflower risotto, charred cauliflower, pickled mushrooms, parmesan (GF) (V)

Grilled sea bream, leek and wholegrain mustard, parma ham (GF)

Black Angus Beef burger, beef cheek, Monterey Jack cheese, Nduja mayo, gherkin

Sides

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

Parsley & garlic potatoes, pickled red onions, charcoal emulsion 6

Black cabbage, hazelnut pesto 6 (PB)

Tenderstem broccoli, parsley & parmesan pesto 6 (V)

Roasted carrots, fermented soya bean, honey, sesame 6

Sweets

Chocolate mousse, caramel, banana, ice cream

Vanilla and mascarpone crème brûlée

Ice cream and sorbets – 3 scoops

Two courses 28 | Three courses 32

Served every Thursday 12 - 3:30pm & 5 - 8:30pm

Every Friday 12 - 3:30pm & 5 - 6:30pm