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The Duck

Pett Bottom itself is a small settlement just five miles south of Canterbury, with stunning views and lovely countryside walks on offer.

A warm welcome and a home from home atmosphere awaits guests and the pub’s fabulous chefs are always coming up with new and exciting seasonal dishes, meaning the menu changes daily.

Dishes have included beetroot salad with goats curd blackcurrant and hazelnuts; tempura haddock, Durban curry mayonnaise with coriander and lime; and duck liver parfait with cherries, sauternes jelly and toasted brioche to start.

For mains, choices have included wild mushroom and summer vegetable linguine with aged parmesan and lemon dressing; pan fried skate with Jersey royals, lemon, capers and cockle butter; and confit pork belly with glazed cheek, mash, tenderstem broccoli and apricot puree.

To end, dishes have included flourless chocolate cake with raspberries and honeycomb and raw crème fraiche; vanilla and mascarpone cheesecake with local strawberries and strawberry sorbet; and lemon and kaffir lime leaf posset with coconut crumble and coconut sorbet.

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