Lunch Menu


LUNCH MENU

Sample Menu For Spring 2017

STARTERS

Steamed mussels, chorizo, cream and cider broth, crusty bread £7

Oxford Blue cheese cream, pear, beetroot & pecans (v,n) £6

Charred Church Farm asparagus, poached duck egg, smoked duck and rocket £7,50

Gin aromatic salmon, pickled vegetables, celeriac remoulade £6

Smoked haddock, black pudding, fried hens egg, parma ham £6.50

TOPES’ GOURMET BURGERS – £8

Served in a home-made brioche bun

Charred mackerel, lemon & chilli mayo

100% beef burger, cheese & pancetta

Fish finger burger, caper mayo

Halloumi, tomato jam & onion (v)

Squid & Chorizo, wild garlic mayo

Pork & apple, red cabbage slaw

Char-grilled chicken Caesar

 

LIGHTER LUNCHES

Smoked beef salad (n) – Orange, chicory, goats cheese, almond, horseradish yoghurt. – £13 

Guinea Fowl – Caesar salad with bacon & anchovies – £13.50

Blow-torched Mackerel – Niçoise salad – £12.50

 

Char-grilled Steaks:  

8oz Rib-eye (£22) / 8oz Sirloin (£20) / Flat Iron Steak (£17)

(From Great Broxhill Farm, Canterbury)

All served with a choice of side

.

MAINS

Confit duck leg, wild garlic leaf, puy lentils and chorizo – £16

Basil potato gnocchi, Jerusalem artichoke, salsify, olives and capers tips of broccoli, broccoli puree, mint ricotta (v) – £14

Roasted lamb rump, white bean, diced spring vegetables, bacon and feta – £16

Pan-fried sea bass, sea herbs, peas, broad beans, leeks, steamed clams and butter sauce – £14.50

SIDES – £3.95

French beans and Pecorino, Thyme & garlic sautéed new potatoes, Sweet potato fries, harissa mayo / Triple-cooked hand-cut chunky chips, Champ mash / Garden saladchips, Champ mash, Garden salad

VAT charged at 20%, Dishes may contain nuts. Groups of 8 or more will have a 10% optional service charge added to the final bill.