As spring is finally arriving, we’re saying goodbye to some winter lovelies, so this menu celebrates the outgoing root veg in our salsify fritters and the last of the pears and the incoming seafood with our luxurious crab macaroni cheese, with wild garlic also making it’s first appearance in our first course. MENU: Complimentary Ruby Chai infused Bloody Mary & Canapes PLANT-BASED MENU: Chia & seaweed “caviar”, rye toast, wild garlic vegan butter Salsify fritters, apple mustard & hazelnut sauce, frazzled leeks Grilled pears, spiced rice milk and rye grains PESCATARIAN MENU: Smoked Cods roe, rye toast, wild garlic butter Macaroni cheese crab cakes, cherry tomato bisque, mustard leaves Grilled pears, spiced buttermilk and rye grains CHILDREN'S MENU: Garlic butter toasts Macaroni cheese Fresh Fruit Salad We will be serving @debonairteacompany tea, with pairings for each course, and chegworth valley juice for the children. #menu #popup #brunch #folkestone #kentfood #seasonalfood #pescatarian #fish #plantbased #vegan #changingseasons #childfriendly #folkestoneevents #folkestonewhatson #chefsofinstagram #sustainability