Oddfellows
Celebrity Chef Richard Phillips has joined the team as Consultant chef who will be delivering the entire food product. Richard stars in numerous television cookery programmes like the BBC’s Ready Steady Cook and ITV’s Daily Chefs. He is also chef-patron of Thackeray’s Restaurant in Tunbridge Wells, Kent, which gained a coveted Michelin star in its first year in 2001 and boasts three AA rosettes for outstanding modern French cooking. He is also a partner in the fine dining Hengist Restaurant and the Plough, a gastropub - both in Kent. Richard Phillips at Chapel Down, the award winning vineyard, is his latest venture.
Richard Phillips menu is available in our new Pantry Restaurant, on street level of Lower Bridge Street offering 36 covers, serving breakfast, lunch, afternoon tea and Dinner.....and also in our newly refurbished Brasserie now with 62 covers (please note breakfast and afternoon tea not available in the brasserie).
A la Carte Menu
Starters
Butter Poached Lobster Salad, Roasted Red Peppers,
Potato and Shallot Salad, Baby Watercress...£8.50
Salmon and Crab Fish Cake with Fennel and Dill,
Pickled Cucumber Salad, Tartar Sauce...£6.50
Pan Fried ‘Diver Caught’ Scallops, Pumpkin and Sage
Risotto, Twineham Grange Cheese Shavings, Herb Oil...£9.95
Roasted Globe Artichoke, Baby Onion and
Foraged Mushroom Tart, Smoked Shallot Puree,
Mushroom Foam V....£4.50
With the addition of Roasted ‘Free Range’ Chicken Livers...£7.25
Honey Glazed Seared ‘Local Beef’, Garstang Blue Cheese
and Horseradish Parfait, Wild Rocket Leaves....£6.95
Baked Grouse Mousse, Buttered Curly Kale,
Wild Mushrooms, Red Wine Sauce....£7.95
Garden Pea Soup, Slow Cooked Ham Hock, Crispy Bacon..£4.95
‘Oddfellows’ Charcuterie Plate
Selection of ‘British’ Cured Meats, Warm Golden Cheshire
Brie with Garlic and Thyme, Home Made Damson
Chutney, Toasted Sour Dough Pickles and Olives....£7.50
Main Courses
Slow Cooked Free Range Chicken in Red Wine,
Button Mushrooms, Caramelised Baby Onions,
Smoked Bacon, Creamed Potatoes, Thyme Infused
Red Wine Sauce £22.00 for two
Poached ‘Natural’ Smoked Haddock, Bubble and Squeak,
Poached Hens Egg, White Wine and Lemon Butter Sauce..£12.95
Slow Cooked Belly of ‘Landrace’ Pork, Creamed Cabbage
with Cured Smoked Bacon,Cheshire Apple and Sage
Compote, Grain Mustard Cream Sauce.. £15.95
Deep Fried Fillet of Cod in Light Curry Infused
‘Spitting Feathers’ Beer Batter, Triple Cooked Chips,
Crushed Minted Peas, Tartar Sauce..£13.50
Grilled Calves Liver, Caramelised Red Onions, Creamed
Sage Infused Potatoes, Crisp Pancetta ‘Devilled’ Sauce...£15.00
Grilled Sirloin of 35 day Hung Beef, Shallot and Red Wine
Butter, Confit Cherry Tomatoes with Thyme, Blue Cheese
Dauphinoise Potatoes, Rocket and Parmesan Salad..£18.95
Pan Roasted Fillet of Sea-Bream, Caramelised Chorizo,
Squid Noodles, Caper, Shallot, Lemon and
Parsley Dressing...£13.95
Roasted Butternut Squash, Baby Aubergine and
Watercress Risotto, Parmesan Shavings, Lemon Oil V £12.00
Side Dishes
Side dishes all at £2.75
Cabbage with Bacon, Triple Cooked Chips
Buttered Broccoli with Toasted Almonds
Creamed Potatoes, Blue Cheese Dauphinoise Potatoes
Rocket Leaves with Shavings of Twineham Grange Cheese
Richard Phillips menu is available in our new Pantry Restaurant, on street level of Lower Bridge Street offering 36 covers, serving breakfast, lunch, afternoon tea and Dinner.....and also in our newly refurbished Brasserie now with 62 covers (please note breakfast and afternoon tea not available in the brasserie).
A la Carte Menu
Starters
Butter Poached Lobster Salad, Roasted Red Peppers,
Potato and Shallot Salad, Baby Watercress...£8.50
Salmon and Crab Fish Cake with Fennel and Dill,
Pickled Cucumber Salad, Tartar Sauce...£6.50
Pan Fried ‘Diver Caught’ Scallops, Pumpkin and Sage
Risotto, Twineham Grange Cheese Shavings, Herb Oil...£9.95
Roasted Globe Artichoke, Baby Onion and
Foraged Mushroom Tart, Smoked Shallot Puree,
Mushroom Foam V....£4.50
With the addition of Roasted ‘Free Range’ Chicken Livers...£7.25
Honey Glazed Seared ‘Local Beef’, Garstang Blue Cheese
and Horseradish Parfait, Wild Rocket Leaves....£6.95
Baked Grouse Mousse, Buttered Curly Kale,
Wild Mushrooms, Red Wine Sauce....£7.95
Garden Pea Soup, Slow Cooked Ham Hock, Crispy Bacon..£4.95
‘Oddfellows’ Charcuterie Plate
Selection of ‘British’ Cured Meats, Warm Golden Cheshire
Brie with Garlic and Thyme, Home Made Damson
Chutney, Toasted Sour Dough Pickles and Olives....£7.50
Main Courses
Slow Cooked Free Range Chicken in Red Wine,
Button Mushrooms, Caramelised Baby Onions,
Smoked Bacon, Creamed Potatoes, Thyme Infused
Red Wine Sauce £22.00 for two
Poached ‘Natural’ Smoked Haddock, Bubble and Squeak,
Poached Hens Egg, White Wine and Lemon Butter Sauce..£12.95
Slow Cooked Belly of ‘Landrace’ Pork, Creamed Cabbage
with Cured Smoked Bacon,Cheshire Apple and Sage
Compote, Grain Mustard Cream Sauce.. £15.95
Deep Fried Fillet of Cod in Light Curry Infused
‘Spitting Feathers’ Beer Batter, Triple Cooked Chips,
Crushed Minted Peas, Tartar Sauce..£13.50
Grilled Calves Liver, Caramelised Red Onions, Creamed
Sage Infused Potatoes, Crisp Pancetta ‘Devilled’ Sauce...£15.00
Grilled Sirloin of 35 day Hung Beef, Shallot and Red Wine
Butter, Confit Cherry Tomatoes with Thyme, Blue Cheese
Dauphinoise Potatoes, Rocket and Parmesan Salad..£18.95
Pan Roasted Fillet of Sea-Bream, Caramelised Chorizo,
Squid Noodles, Caper, Shallot, Lemon and
Parsley Dressing...£13.95
Roasted Butternut Squash, Baby Aubergine and
Watercress Risotto, Parmesan Shavings, Lemon Oil V £12.00
Side Dishes
Side dishes all at £2.75
Cabbage with Bacon, Triple Cooked Chips
Buttered Broccoli with Toasted Almonds
Creamed Potatoes, Blue Cheese Dauphinoise Potatoes
Rocket Leaves with Shavings of Twineham Grange Cheese