Jo Kidd (Faversham) wrote on 30 April 2008

Brilliant, friendly staff who know their stuff and take the time to learn about what they are serving up.
Just go in and ask for something vegan - leave it up to the chef, Antony, to surpise you. He always comes up trumps with something excquisite and fairly priced. The food is based around local, organic produce including wild leaves picked by the restaurant's forager! Makes a change from bean burritos and soya burgers. Real imagination and attention to detail.
Examples of dishes we have been served up include baby vegetable broth with forager's crutons and home-made garlic bread, beetroot sorbet, wild mushroom and pistacio polenta with baby vegetables, pineapple, rhubarb and banana/coconut sorbet. Beautiful!
Phone ahead out of politeness but the feeling is that nothing is too much trouble.
Atmosphere is relaxed and friendly.