The Faversham Creek Hotel

Soup
Pea and mint, quail egg
                   To be paired with Pinot Gridgio, Cecilia Baretta, Italy
Dry. Freshness and underlying minerality. Palate with grilled almonds, gooseberries and delicate citrus finish

Parfait
Goats cheese parfait, beetroot, coriander
Loft house Sauvignon blanc, New Zealand
Dry, refreshing and long lasting, hint of green apple and citrus

Gnocchi
Herb gnocchi, red pepper tapenade, baba ganoush
Andaina Godello, Spain
Medium bodied. A slightly weighty texture, refreshing minerality and aromas of wild flowers and camomile

Summer squash
Roasted squash, spiced puree, risotto, pine nuts, sage crisps
To be paired with Ill Caretto, Sangiovese, Italy
Light and juicy, spicy notes with fruit aromas of plum and red berries

Pre-dessert

Fondant
Dark 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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