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It’s all change in the dining room of this Kentish quayside hotel: the former Place Brasserie has been refurbished & renamed, the kitchen now works to a revised menu & seasonal British
ingredients are top of the agenda: whole roast local partridge comes with traditional trimmings, while roast rump of Romney Marsh lamb might be teamed with parsnip mash, spinach, confit shallots
& rosemary jus. Rye Bay scallops could open proceedings, accompanied by caramelised chicory & chorizo dressing, while roast chestnut pannacotta with salt caramel & caraway tuile is a
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