Roasted Butternut Squash Soup with Warm Bread & Butter

Jerk Chicken, Chorizo & Plantain Roulade with Sweet Potato Puree and Tarragon Infused Olive Oil

Pan Fried Garlic King Prawns served with Mango Salsa and Mixed Salad

Spiced Vegetable Terrine topped with Ellie’s Goats Cheese and Chilli Infused Oil


Pan Fried Fillet of Coriander & Garlic Sea Bass served with Seafood Mousse, Celeriac Puree and Grilled Fennel

Roasted Breast of Jerk Chicken served with Caramelized Squash, Roasted Fig and Creole Sauce

An Assiette of Roasted Breast of Gressingham Duck, Golden Beetroot, Heritage Carrots and Potatoes, finished with a Creamy Thyme Sauce

Creole Vegetable Stew (Sweet Potato, Aubergine, Kidney Beans and Sweet Peppers) served with Vegetable Rice, Tofu and Grilled Halloumi (V)


Double Chocolate Delight: Dark Chocolate Sponge layered with a White Chocolate Mousse served with Raspberry Sorbet

Pink Champagne Sorbet with Chilled Strawberries and Shortbread Hearts

Baked White Chocolate & Passion Fruit Cheesecake served with Candied Nuts and Vanilla Ice Cream

Selection of Kentish Cheese served with Crackers, Celery, Apple &                         Mango Chutney