The Bay Tree Hotel celebrates official restaurant opening with Sunday lunch special offer

The Bay Tree Hotel restaurant

To celebrate the official opening of the restaurant and the appointment of head chef Keith Dunstane, The Bay Tree Hotel in Broadstairs is offering a special Sunday lunch menu on  February 11.

Diners can enjoy two courses of seasonal dishes for just £16 (normal price £20) and three courses for just £20 (normal price £24).

The restaurant is open to members of the public as well as hotel guests. Breakfasts at the restaurant have already received rave reviews on tripadvisor and now owners Alistair Dixon and Robert Stone are hoping their lunch and evening meals will reflect the same excellence.

Alistair, a former management consultant, said: “You can eat in the restaurant and be looking out at the sea where your fish came from. We think Thanet is becoming a real foodie destination. Thanet is sitting on a resurgence of interest in Kentish produce and it may be that people drive here to eat, but, of course, we do have rooms too.”

To book your table, please email enquiries@baytreebroadstairs.co.uk or call  01843 862502

Find The Bay Tree Hotel at 12 Eastern Esplanade, Broadstairs. Call 01843 862 502 or click here for the website

Keep in touch:

Twitter: @baytreehotel

Facebook: Bay Tree Hotel Broadstairs

Instagram: baytreebroadstairs

Check out the menu

To Start

Spiced Parsnip Soup Crème fraîche & parsnip crisp

Smoked Salmon Orange, beet & radish

Mains

Classic Roast Chicken Yorkshire pudding, roast potatoes, seasonal vegetables, bread sauce

Roast Beef of Old England Yorkshire pudding, roast potatoes, seasonal vegetables, bread sauce

Lamb Cutlets Yorkshire pudding, roast potatoes, seasonal vegetables, bread sauce

Kentish Fisherman’s Pie Made with locally landed catch & served with buttered green vegetables

Cauliflower Cheese Served with Yorkshire pudding, roast potatoes, buttered green vegetables

Dessert

George I Christmas Pudding 12 ingredients represent the 12 days of Christmas in this recipe from 1714. Served with brandy butter.

Apple & Blackberry Crumble Kentish apples combined with blackberries, served with crème fraîche

Iced Ginger Parfait Sabayon infused with Rochester ginger

Chocolate Soufflé Served with Caramel sauce and Crème fraîche

Cheese Board Selection of English cheese

Coffee – £1.95

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