menus

Steamed Chinese Bun Filled with Smoked Pulled Duck Leg and Kim Chi Topped with Sriracha Mayo and Spring Onions.

Smoked Salmon Mousse and Black Caviar Served on Crushed Avocado with Dill Vinaigrette

Ground Beef Mince, Seasoned with Spices, Tomato and Herbs, Served on a Toasted Corn Taco, with Soured Cream

King Prawns with Avocado, Spring Onion, Mango and Chilli in a Sesame and Honey Dressing

Rolled in Rice Paper (GF,DF)

Small Board 2 persons - £70

Medium Board 4-5 persons - £110

Large Board 6-8 persons - £150

A Selection Board of Our Speciality Smoked Meats; Sausage, Brisket, Pork Rib, Turkey Breast, Short Rib, Pulled Pork

Served with Mashed Potato Asian Coleslaw, Texan Caviar and Chefs Pickles.

For 1 persons £26

For 2 persons £45

Grilled Kentish Lamb Chop, 9 Hour Smoked Beef Brisket, Peanut Chicken Satay, Steamed Pulled Pork Bao Bun Served with Crispy Rosemary Fries

Rubbed with Black Pepper and Kosher Salt Then Smoked Over Birch for 9 Hours 

With a Grilled Vegetable Skewer and BBQ Sauce DF GF 

Pulled Duck Leg Bao Bun, Grilled King Prawns on a Bed of Crispy Seaweed, House Speciality Pork Ribs, Soft Shell Crab In Tempura Batter with Soy Glaze Dip 

Chefs Popular 5 Hour Smoked Ribs, Rubbed with a Sweet Paprika Recipe and Finished in Apple Juice Tomato and Honey DF GF

Smoked and Marinated in Red Wine then Slow Cooked In Sauce Served with Gravy and Mash 

Hand Cut Prime British Beef Grilled Over Open Coals served with Black Peppercorn Sauce and Grilled Vegetables

Grilled and Served on the Bone with Brown Shrimp Caper Gherkins and Parsley 

Hand Cut Prime British Beef Grilled Over Open Coals served with Black Peppercorn Sauce and Grilled Vegetables

Mussels Cooked in a Fragrant Thai Coconut Curry Sauce With Fries and Rustic Bread.  

7oz Beef Burger Grilled Over Flames Homemade Chutney, Mustard Mayo, Pickle’s, Tomato, Gem Lettuce and Toasted Brioche Bun. 

Shoulder of Kentish Pork Smoked Over Birch Wood Logs with Apple Sauce, Crackling and Asian Coleslaw on a Brioche Bun 

Marinated in Buttermilk and Spices and Fried until Crispy with Mustard Mayo and Asian Coleslaw on a Brioche Bun 

Vegan, Gluten Free, Dairy Free and Packed with Flavour, Pan Roasted Until Crispy and Served in a Brioche Bun with Red Pepper Jam 

Baked Potato and Onions with Reblochon Cheese and Rustic Bread 

Pasta Cooked in a Spicy Cheese Sauce, then Baked in Skillet with a Cheesy Onion and Herb Crust 

Grilled with Spices and Butter served on Celeriac Puree with Chestnut Mushrooms 

Seasoned with Rosemary Salt  

V VG DF can be GF

Chinese Cabbage, Carrot & Raisins Dressed in Chefs Blend of Asian Sauces 

(GF, DF, V, VG)

In Butter and Parsley 

Topped with Cheese Sauce, Pulled Smoked Pork Shoulder, and Jalapeno Peppers

(can be DF and GF)

Topped with Cheese Sauce, Pulled Smoked Pork Shoulder, and Jalapeno Peppers

(can be DF and GF)

Beef Mince ,Pork and Sausage, Cooked in a Spicy Tomato Sauce With Kidney Beans 

With Dill and Mustard Vinaigrette  

Smoked and Grilled Onions

Drizzled with Garlic Oil (DF, V, VG can be DF)

Chilled Bean Salad Loaded with Black Eyed Peas, Black Beans, Sweetcorn, Tomatoes, and

Peppers (V, VG, DF, GF)

Meringue with summer berries and fresh cream

Cheesecake white chocolate and vanilla filling on a biscuit base with pineapple jelly

Dave’s Home-Grown Rhubarb with vanilla custard and sponge and cream

Served with rustic bread and chefs’ homemade chutney