The Barn Restaurant, Rainham
The Barn Restaurant, Rainham
A pleasant well
appointed restaurant in Lower Road, Rainham. The building is an attractive
17c detached property. Beautiful interior. Standards of presentation are
high, service and ambience good.
Food is largely
traditional English with a few continental twists to give meals a modern
context. Expect to pay £25 for two courses (per person), not including
drinks. Likely to provide a memorable dining experience.
Sample Lunch & Dinner Menu (taken from
the Barn Restaurant's website)
To start £8.95:
- Brioche crusted goat cheese set on a red onion
puree with a fig jam
- Baby venison wellington set on creamed spinach
with a mulled wine jus
- Seared scallops set on curried mussel risotto
with cucumber and ginger
- Baked portabello mushroom with a poached duck
egg set on a shallot tart with a red pepper and butternut squash veloute
- Pheasant, apricot and tarragon sausage set on
parsnip puree with a pheasant scented jus
- Saute of king prawns with a crab, tomato and
dill gnocchi and an avocado citrus mascarpone
- Corn fed chicken and wild mushroom steamed suet
pudding with a white onion and tarragon veloute
The middle £19.50
- Maple and black peppered breast of goose with
roast chestnuts, pancetta infused potatoes and a blood orange jus
- Hursell Farm confit belly of pork with a
rabbit, pork and shallot roulade and bathed in a Kent apple cider cream
- Seared black bream set on a serrano ham infused
potato rosti with creamed leeks and a smoked red wine jus
- British fillet of beef simply finished with
hand cut fat chips, a shallot puree, balsamic infused tomatoes and a
watercress salad
- Navarin of local lamb with cepe mushroom and
leek dumplings and a rosemary scented lamb jus
- Local partridge with a haggis and game parcel
and set on creamy neeps and tatties with a whisky scented jus
- Cornish John Dory set on creamy saffron infused
mash with a saute of king prawns and a red pepper and vine tomato juices
- Saddle of venison with black pudding mash set
on black pudding mash with thyme glazed red plums and a tawny port jus
The follow £7.95
- Baked lemon meringue alaska with a warm blueberry
compote
- Warm sticky toffee pudding bathed in pecan
butterscotch cream with an iced vanilla pod parfait
- Honey, russett apple and almond strudel with a mulled
red plum ice cream
- Chocolate and kahula tart simply finished with
pistachio ice cream
- Orange scented panettone and raspberry trifle with
english cream and home made shortbread
- Plate of cheese with a home made fruit chutney
The restaurant can accommodate
well over 150 covers so large groups can be catered for (always book in
advance where possible). Take away service also available.
You'll find The Barn Restaurant
at:
507 Lower Rainham Road
Rainham
Kent
ME8 7TN
Telephone number: 01634 361363
More information on the
website: www.thebarnrestaurant.co.uk
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