The Faversham Creek Hotel

Seafood tagliatelle
King prawns, crab veloute, chilli, samphire
To be paired with Macon Solutre, France
Full and creamy Chardonnay

Ragu
Braised venison ragu, horseradish crème fraiche, game chips
Malbec, Malen, Argentina
Full bodied, spicy, cherry-plum notes

Sea bass
Pan fried fillet, artichoke, rainbow chard, hazelnuts
Loft house Sauvignon blanc, New Zealand
Dry, refreshing and long lasting, hint of green apple and citrus

Lamb
Sous vide spiced lamb rump, squash fondant, feta, salsa verde, kohlrabi, red wine jus
To be paired with Prunus Tinto, Portugal
Medium to full bodied. Lightly oaked. Mulberry, blackberry and anise aromas. On the palate black cherry and raspberry tones with creamy and chocolaty flavours

Pre-dessert

Fondant
D
ark chocolate fondant, poached cherries, chocolate soil, cherry sorbet
To be paired with Pedro Ximenez sweet sherry, Spain

Tasting Menu £55.00

Wine Flight to pair £30.00

 

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Food At Red Sails Restaurant, Faversham