A la carte menu

new kent dining 2


Salmon fishcakes
Flaked salmon, sweet potato and fragrant coriander encased in golden breadcrumbs garnished with mixed leaves accompanied by tartar sauce


Black pudding stack
Black pudding rested on a bed of creamy mashed potato drizzled with a creamy peppercorn sauce


Goats cheese bruschetta
Warm goats cheese, sun blushed tomatoes, caramelised onions and peppery rocket seated on freshly toasted bread


King scallop and chorizo salad
King scallops and chorizo sausage with a mixed bean salad and dressed mixed leaves


Chicken liver pate
Crisp Melba toast with a rich chicken liver pate and Cumberland sauce


Vegetable anti pasti
Feta cheese, olives, and sun blushed tomatoes, quenelle of hummus with pitta bread and roasted red pepper and tomato sauce served with wild rocket salad


Smoked salmon and Greenland prawns
Smoked salmon and Greenland prawns served with fresh salad and aioli sauce


Asparagus crostini
Asparagus tips nestled on fresh toasted bread accompanied by stilton and walnuts finished with truffle oil


Main courses


Balmoral chicken
A supreme of chicken stuffed with Scottish haggis then wrapped in Parma ham enveloped in a whisky, wholegrain mustard and honey sauce served with green vegetables


 Smoked salmon and king prawn linguini
Atlantic salmon and king prawns with fresh linguini pasta in a cream sauce


 Mediterranean Chicken risotto
Supreme of chicken resting on a roasted Mediterranean vegetable and wild garlic risotto, sprinkled with crisp pancetta and parmesan shavings


 Duo of pork
Pork belly and pork fillet settled on a bed of creamy parsnip mash served with a cider and tarragon jus


 Duo of lamb
Confit and rack of lamb served with crushed, herby new potatoes, wilted spinach and asparagus tips finished with a fruits of the forest jus


 Blacksmiths beef
Fillets of steak steeped in paprika, capsicum, wild mushroom, whisky and cream sauce served with fondant potato and fresh green vegetables


 Moroccan lamb shank
Slow roasted lamb in a mildly spiced tomato, chickpea and roasted pepper sauce served with couscous and minted yoghurt


 Venison pie
Slow cooked highland venison with cranberries and a rich red wine gravy accompanied by roasted root vegetables and dauphinoise potato


 Sea bass
Sea Bass married with seared scallops and laced with almond butter served with green vegetables and new potatoes


 Stuffed roasted peppers (v)
Roasted peppers crammed with roast root vegetables, couscous, crumbly feta cheese, sun blushed tomatoes and olives


 Salmon ratatouille
Rustic ratatouille crowned with roasted salmon served alongside sliced sautéed potato


Open roast root vegetable lasagne (v)
Roasted root vegetables layered amongst fresh pasta and drenched in a rich tomato sauce served with fresh salad and garlic bread



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