Gregg's Restaurant has become well established in the four years it has been trading, with a good reputation amongst the inhabitants of Sevenoaks. The proprietors are Gavin and Lucinda Gregg, aided by their head chef, Sebastien Gougeon and sous chef, Paolo Fernandez. The restaurant team gives creative flair the highest importance, whether in the decor of the restaurant or innovation on the menu. The restaurant has a cosy feel, with a part-frosted glass frontage to shield customers from the busy traffic in the High Street.

The interior is light, with good use of light wood furniture and dark red fabrics. A lot of thought has gone into the Modern European menu design with different set menus for lunchtime, and dinner from Tuesday to Thursday, whilst an a la carte menu operates on Friday and Saturday evenings. The lunchtime menu at £13.50 for two courses or £12.50. Seasonal vegetables are included in the main-course price.

The dinner menu from Tuesday to Thursday is charged at £18.50 for two courses or £22.50 for three courses. Examples include a vegetarian starter of Rolled Leeks with a Wild Mushroom and Ricotta Filling, Glazed with aged Parmesan and Truffle Oil. There are also six main courses to choose from, such as Roasted Loin of Rabbit and Confit of Leg served with Spinach and Almond Potato Croquettes. The Friday and Saturday menu is similar, but dishes are priced individually, whilst a selection of vegetable side orders are available at £2.75 extra per portion. Desserts all priced at £5.50 are generally light, including Warm Blueberry and Vanilla Tart with Creme Fraiche.

Sunday lunch at Gregg's Restaurant has become a celebrated event amongst an ever-widening circle of locals. A winning combination of simple starters, superbly cooked and well-presented roasts and light desserts at reasonable prices ensures customer's regular return. At £18.00 for two courses and £22.00 for three, tea or coffee and mints are also included in the price.

On the wine list there are four house wines, mostly priced at a very reasonable £14.50 per bottle for the reds and averaging £16.50 per bottle for the whites, imported from Chile, France and Australia. Thoughtfully the house wines are all available in a range of three individual glass sizes too. The remaining listings include offerings from most of the major wine-producing countries, but particular emphasis is given to Bordeaux's and Burgundies at around £35.00 per bottle. Unusually for restaurants today a selection of French, German and Hungarian dessert wines are available by the glass or bottle.

As you would anticipate with a restaurant serving this quality of food the level of service is attentive but relaxed. However with service charged added automatically to the bill at either at 10% or 12%, depending on your menu choice, this quality of service is only to  be expected.

Those visitors to Sevenoaks looking for a diversion before or after a meal at Gregg's  Restaurant can sample the open spaces and abundant deer of near by Knole Park or the attractive gardens and views of River Hill House on leaving the town to the south.

Contact:

Gregg's Restaurant
28-30 High Street
Sevenoaks
Kent, TN13 1HX

Telephone number: 01732 456373

More information on the website: www.greggsrestaurant.com

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