Enjoy fine dining in the heart of Erith, curated and crafted by Head Chef and Co-Director, Louisa Budds. Indulge in a 3 or 5 course meal featuring beautiful, expertly prepared dishes with both vegan and vegetarian options available too.

Doors will be open from 7pm, and the first courses will be served from 7:30pm.

This month’s menus are available here.
Book your tickets here - don’t miss out!

THIS DATE IS NOW SOLD OUT!

The Bookstore has launched its Autumn Menu that will be available for just 8 evenings in October and November. This menu celebrates our local farms and producers, using autumn produce including apples and heritage squash, and local delicacies including the Kent Cobnut.

See below for the menu.

AUTUMN MENU

Heritage squash risotto with truffle pesto, sage and parmesan (v) (gf)

Warm roasted root vegetable salad with radicchio, mimosa dressing and Kent cobnuts (vg) (gf)

Rabbit rillette with damson chutney and toasted brioche (gf options available)

 - - 

Braised spiced pork belly with celeriac and apple puree, potato mousseline, braised shallots and a cider jus (gf)

Za'atar roasted squash steak, freekeh crumb, smoked aubergine puree, braised shallots, mixed leaf (vg) (gf)

Rainbow chard galette with olive and roasted garlic puree, crumbled ricotta, mixed seeds and mushroom veloute (v)

Smoked mussel and cod squid ink tortellini served with a crab bisque

- - 

Burnt marshmallow with caramel popcorn, chocolate shards, biscuit, and a fruits of the forest sauce (v) (gf options available)

Star anise infused apple tatin with blackberry compote and blackberry sorbet (vg)

Warm pecan tart with a shortbread base with maple cream, candied pecans and drizzled maple (v)

THIS DATE IS NOW SOLD OUT!

The Bookstore has launched its Autumn Menu that will be available for just 8 evenings in October and November. This menu celebrates our local farms and producers, using autumn produce including apples and heritage squash, and local delicacies including the Kent Cobnut.

AUTUMN MENU

Heritage squash risotto with truffle pesto, sage and parmesan (v) (gf)

Warm roasted root vegetable salad with radicchio, mimosa dressing and Kent cobnuts (vg) (gf)

Rabbit rillette with damson chutney and toasted brioche (gf options available)

 - - 

Braised spiced pork belly with celeriac and apple puree, potato mousseline, braised shallots and a cider jus (gf)

Za'atar roasted squash steak, freekeh crumb, smoked aubergine puree, braised shallots, mixed leaf (vg) (gf)

Rainbow chard galette with olive and roasted garlic puree, crumbled ricotta, mixed seeds and mushroom veloute (v)

Smoked mussel and cod squid ink tortellini served with a crab bisque

- - 

Burnt marshmallow with caramel popcorn, chocolate shards, biscuit, and a fruits of the forest sauce (v) (gf options available)

Star anise infused apple tatin with blackberry compote and blackberry sorbet (vg)

Warm pecan tart with a shortbread base with maple cream, candied pecans and drizzled maple (v)