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Today's Menu
Cauliflower Soup £4
Warm Spinach and field mushroom tart with a poached egg. £6 Parma Ham Salad with a toasted almond salad £6 Paneéd eel soldiers with soft boiled duck egg £7
Pan fried halibut with fondant potatoes, summer vegetables and a beurre blanc sauce £13
Roasted loin of new season lamb, fondant potatoes, spring vegetables & red wine sauce £15
Braised pork belly, red onion marmalade, fondant potatoes & pork sauce £14
Rib-eye steak with hand cut chips and bearnaise sauce £16
Vanilla Panacotta with a summer fruit compote £5
Home made waffle with chocolate sauce and chantilly cream £6
Caramel mousse with hazelnut meringues £6
Selection of British cheeses with home made chutney & Ben's special rosemary digestives & chive water biscuits £7
Our Chef Ben Williams welcomes you to the Yew Tree restaurant. Ben was born and brought up in Canterbury, and began his career at Read’s restaurant – the Michelin starred establishment based in Faversham – under the guidance of the chef and owner, David Pitchford. His first job was on the lowest rung of the food world ladder – but within several months Ben progressed to sous chef and held the position for a year and a half before moving on to gain experience acting as a consultant pastry chef, passing on skills and knowledge. During this time he worked for a protracted period at the renowned Goods Shed, Canterbury. More recently Ben moved to The Square – the two Michelin-starred restaurant in London’s Mayfair – where he worked his way up to become Head Pastry Chef. To make a booking please call Lisa, the manager of The Yew Tree, on |
"At the Yew Tree
we're ideally placed to use the very best local produce, including fresh fish and seafood direct from the coast just a few miles away ..." |
 Photography
www.jasondoddphotography.com The kitchen is open seven days a week. Try Ben's Seasider bread, made from the same grains as Gadd's Seasider beer from our local brewery.
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| The Yew Tree, Barfreston, Dover, Kent CT15 7JH t: 01304 831000 |
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