Brunch menu!

Here it is at last, our brunch menu for next weekend.  I’ve been really enjoying cooking with seaweed recently, so that is making a headline appearance, along with lovely winter veg, new season Kent rhubarb, last season’s pickles and some glorious local seafood. We’re bringing back the Ruby Chai Bloody Mary, because it was a fiery hit and there will be tea pairings with every course, once Debonair Tea Company’s tea sommelier, Louisa, has had a chance to wrap her head around the menu. More than half the tickets have gone already, so book soon.

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