Mill House Farm Chive Soup with Poached Quails Eggs
Rocksalt
Marisquería, Restaurante inglés y Bar de cócteles££££
Folkestone
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MenúLunch 5Small Fry 4Brunch 3Vegetarian 3Sunday Lunch 5A la carte 15Small fry menu 5Sunday brunch 16Bar Menu 10A la carte Sunday 15
Lunch
21.50 for three courses
18.50 for two courses
Starters
Smoked Prawns, Gem Hearts & Garlic Mayonnaise
Pan-Fried Woodland Mushrooms on Toasted Sourdough
Main Courses
Pan-Fried Fillet of Red Gurnard, Curly Kale, Sweetcorn & Chilli Relish
Thornback Ray Wing with Anchovy & Garlic Butter and Black Cabbage
Upper Mystole Park Farm Hare in Red Wine with Creamed Spelt
Puddings
Perry Poached Pear, Garibaldi Biscuit & Clotted Cream
A Plate of Kent and Sussex Cheeses with Px Raisins and Oatcakes
Hot Chocolate Fondant with Irish Coffee Ice Cream
Small Fry
Small adults under 12 years old
Main course and pudding £9.00
Mains
Big Strong Mussels and Chips
Fish Fingers (and Thumbs) with Mushy Peas
Tomato and Cheese Chiabatta
Sausage and Mash
Grown Up Steak and Chips
Puddings
Rocksalt Delicious Ice Cream
Baked Alaska
Brunch
Rocksalt Bloody Mary or Bucks Fizz
6.00
Sonny’s Smoked Kipper with Poached Egg and Hollandaise
9.50
Smoked Streaky Bacon, Pork and Sage Sausage, Black Pudding,
10.75
Field mushroom, grilled tomato, poached egg, toast salt beef hash, fried bank farm egg & peas
Chilli Corn Fritters with Mayonnaise
6.50
Crispy Battered Fish Bits with Garlic Mayonnaise & Lemon
9.50
Josper Mussels, Bacon and Kentish Gala Cider with Smoked Paprika Frites
10.50
Kentish Gypsy Tart
6.50
Eggs Benedict or Royale
6.50 - 9.50
Classic British Breakfast
11.50
1/2 Dozen Maldon Rock Oysters with Shallot Vinegar
12.00
Scotch Bank Farm Egg with Piccalilli
7.75
Rocksalt Burger, Beef or Smoked Coley, Salad and Chips
12.50
Kentish Ranger Chicken & Gem Heart Salad with Poached Egg Mayonnaise
14.50
A Selection of Kent and Sussex Artisan Cheeses
9.50
Small Plates
Kent Crisps 1.00
Pork Crackling with Crab Apple
3.00
Rocksalt Taramasalata
3.00
Pot of Cockles
3.00
Bowl of Olives
2.00
Moons Green Beer Sticks
4.00
Marinated Folkstone Whelks with Kentish Sourdough
3.00
Vegetarian
Starters
Creamed Beetroot, Goat's Curd & Rosemary Crouton
6.50
Mill House Salad
6.50
Chicory, Pear, Walnut & Bluebell Salad
6.75
Main Courses
Summer Bubble & Squeak, Fried Egg, Spring Leeks & Pea Shoots
14.75
Glazed Potato Dumplings with Kentish Blue & Cauliflower
14.25
Hot-Pot Potatoes with Seashore Vegetables
14.50
Sunday Lunch
25.00 f or 3 courses
19.50 for 2 courses
Starters
Potted Pork with Pickles
Leek and Potato Soup
Rocksalt Smoked Salmon with Fried Duck Egg and Salsa Verde
Main Course
The above come with roast potatoes and seasonal vegetables
Roast Sirloin of Beef with Yorkshire Pudding
Pork Tenderloin with Mustard Sauce
Braised Salmon with Creamed Leeks
Puddings
Salted Caramel and Chocolate Truffle Pot
Plate of Kent and Sussex Cheeses with Spelmonden Farm Pickles and Oatcakes
Bread Pudding with Baileys Ice Cream
A la carte
First Courses & Salads
Lobster & Salmon Pasty
16.50
Pickled cucumber
Jellied Rabbit
7.50
Wild garlic capers, apple & landcress salad & blackberry dressing
A Fried Ducks Egg
8.75
With black pudding, girolles & sea purslane
Rocksalt Fish Soup
7.50
Heritage Beetroot
6.75
Pear William and kentish blue on docker rye
Beetroot-Cured Salmon
12.50
Creme fraiche, radish & wasabi
Shellfish & Sonny's Smoked Fish
Smoked Salmon Rocksalt Cure
12.50
Treacle soda bread
Tankard of Grilled Prawns
12.25
Dressed Crab, Landcress and Toasted Sourdough
13.75
½ Dozen Pyefleet Pure Oysters
19.50 - 21.00
Classic or deep fried with seaweed & horseradish mayonnaise
Potted Dungeness Shrimps
12.50
Creamed Smoked Coley Thermidor with a Poached Egg
9.50
Baked Mussels, Smoked Bacon and Kentish Gala Cider
10.50
Fishmonger
When possible our fish is caught by local day boats from the South East coastline
Whole Lemon Sole Grilled
21.00
With hollandaise or pan-fried with brown caper butter
Thornback Ray Wing Smoked Paprika & Coriander Butter
16.50
Fritto Misto
18.50
Garlic mayonnaise & lemon
Mackerel Pasty
19.00
Sweetcorn & chilli relish
For 2 to Share
Rocksalt Shellfish Platter
80.00
1 kg Tomahawk Steak
58.00
Watercress & bearnaise sauce
Whole Roast Free Range Chicken
32.00
Sage & liver stuffing & roast garlic
28 Day Aged Angus Porterhouse Steak (1 kg)
65.00
Rocktop beer battered onions
Whole Braised Turbot - For 2 to share
40.00
Butcher
All our meat is free range, sourced and aged for the best flavour, please ask for our meat board for cuts
300 g Rib Eye Steak
29.50
Free Range Chicken Breast Caesar Salad
16.50
Soft-boiled egg, anchovy, bacon & lord of the hundreds
250 g Sirloin Steak
24.50
Roast Rump of Lamb
21.50
With squash, pesto & cobnuts
Roast Collar of Pork with Charred Corn
19.50
Discovery apple, cockles & capers
Vegetarian
A Plate of Autumn Vegetables
15.50
Crispy hen’s egg
Butternut Squash and Sage Dumplings
14.75
Romanesco and whipped goats curd
Roasted Cauliflower, Mayfield Cheese Fondue, Watercress Pesto & Cobnuts 12.75
Vegetables
Kentish Cauliflower with Hazelnut & Lemon
3.00
Tomato & Shallot Salad
3.00
Mixed Leaf Salad
3.00
Heritage Carrots
3.00
Creamed Corn with Chilli & Coriander
3.00
Potatoes
Beef Dripping Chips
3.00
Buttered Mash
3.00
Smoked Paprika Fries
3.00
Minted Pink Fir
3.00
Puddings
Kentish Gypsy Tart
6.50
Steamed Treacle Sponge Pudding with Custard
6.75
Apple & Blackberry Tart
6.75
Vanilla ice cream
Caramelised Victoria Plum Lardy Cake
12.50
Lemon curd ice cream to share
Cold Chocolate and Blackcurrant Fondant
7.75
Selection of Ice Creams & Sorbets
5.50
Elderberry Buttermilk Pudding
6.50
Frosted almonds
Cheeses
Kent and Sussex Artisan Cheese Board
9.50
Oatcakes and PX raisins
Baked Chaucer’s Camembert with Sour Dough - To share
14.50
Set Lunch
21.50 - 2 Courses
25.00 - 3 Courses
Starters
Sage Roasted Pumpkin Soup with Goats Curd and Pumpkin Oil
Breaded Skate Cheeks with Hedgerow Garlic Mayonnaise
Kentish Game Faggot
Whipped cox apple mash & chives
Mains
Free Range Chicken Breast
Borlotti bean stew & horseradish
Roast Vegetable Curry with Onion Bhaji & Pilau Rice
Pan Fried Fillet of Rye Bay Plaice
Crushed celeriac & watercress sauce
Desserts
Lemon Cheesecake with Candied Walnuts
A Plate of Kent and Sussex Cheeses with PX Raisins and Oatcakes
Salted Caramel Roasted Pear
Toasted oats & clotted cream
Small fry menu
Two courses: 9.00
Three courses: 12.00
Small adults 10 years old and under
Starter
Crunchy Vegetable Sticks with Cream Cheese
Mussel Popcorn, Garlic Mayonnaise
Alphabet Summer Vegetable Soup
Main Course
Available with either chips, new potatoes, mash or salad
Sausages, Peas & Gravy
Fish Fingers with Mushy Peas
Pasta Shells with Tomato Sauce
Build Your Own Burger
Steamed Salmon, Broccoli & Tomato Sauce
Chicken Wrap with Gem and Cucumber
Roast Dinner (Sundays)
Pudding
Fruit Skewers
Vanilla Ice Cream, Raspberry and Cookie Sandwich
Strawberry Jelly & Ice Cream
Warm Gooey Chocolate Brownie with Ice Cream
Sunday brunch
Brunch
Bread & Homemade Butter
2.50
½ Dozen pyefleet pure oysters
Eggs Benedict
7.25 - 13.75
Classic British Breakfast
11.50
Smoked streaky bacon, pork and sage sausage, black pudding, field mushroom, grilled tomato, poached egg, toast
Heritage Beetroot, Pear William and Kentish Blue on Dockers Rye Bread
6.50
Classic or Deep Fried with Seaweed & Horseradish Mayonnaise
19.5 - 21.00
Eggs Royal or Crab
8.50 - 15.75
Sonny's Smoked Kipper with Poached Egg and Hollandaise
9.50
Sandwiches
Fish Finger Sandwich
11.50
Tartare sauce or ketchup
Rocksalt Beef or Grilled Chicken Burger with Cheese and Fries
12.50
Ham and Cheese Toasted Foccacia
6.50
Warm Salt Beef, Gherkin & Kaleslaw Pretzel Roll
7.50
Mussel Popdog, Garlic Mayo & Lettuce
8.50
Spicy or not
Sunday Roasts
All roasts are served with duck fat roasties and seasonal vegetables
Sirloin of Beef with Yorkshire Pudding
19.50
Best of Both
19.50
Free Range Chicken with Sage & Liver Stuffing
19.50
The Big Fish
Rocksalt Shellfish Platter (to Share)
80.00
Grilled Blythburgh Gammon, Fried Bank Farm Egg and Chips
12.50
With or without pineapple
Baked Mussels, Bacon and Kentish Gala Cider with Smoked Paprika Fries
11.50
Butternut Squash and Sage Dumplings, Romanesco and Whipped Goats Curd
14.75
Rocktop Beer Battered Cod, Chips, Mushy Peas & Tartare Sauce
14.75
Small Plates
Pork Crackling with Apple Sauce
3.50
Marinated Folkestone Whelks
3.50
Bowl of Olives or Nuts
3.50
Pot of Cockles
3.50
BBQ Pulled Beef Croquettes
3.50
Sweetcorn Hummus with Charred Sourdough
3.50
Squid Ink and Seaweed Crackers
3.50
Gypsy Tart Fudge
3.50
Bar Food Service Times: Monday to Thursday
Midday to 5pm and 6pm to 9.30pm
Bar Food Service Times: Friday
Midday to 3.30pm
Small plates served all day
Bar Food Service Times: Saturday/Sunday Brunch
11am to 3.30pm/11am to 4.30pm
Small plates served all day Saturday
Bar Food Service Times: Midweek Lunch Deal
Monday-Friday lunchtime: 15.00 per person
Free range chicken breast with sage roasted squash, fine beans and spelt
A glass of house wine, pint of beer or soft drink plus tea or coffee to finish
Bar Food Service Times: Pie and a Pint
Monday-Thursday & Friday lunch: 10.00 per person
Bar Food Service Times: Tea or Coffee and Cake
5.00 per person
Restaurant
Three course festive: 30.00 per head
Festive tasting: 55.00 per head
Christmas day: 110.00 per head
New years eve: 95.00 per head
Restaurant: Monday Steak Night
Choose from several cuts of beef served with your choice of sauce, watercress and fries, all for £15.00.
Restaurant: Asian Night
every Wednesday night rocksalt will be running a unique Asian influenced specials menu inspired by business owner mark sargeant and executive chef Simon Oakley’s recent travels through Asia.
Restaurant: Christmas 2016
With so many menu options this year in rocksalt and the smokehouse we are sure to have something to suit everyone’s needs.
Bar Menu
Light Bites
Bread & Homemade Butter
2.50
Heritage Beetroot
6.75
Pear William and Kentish blue on dockers rye bread
Tankard of Grilled Prawns with Garlic Mayonnaise
12.25
Farm & Field Sharing Board - For 2
24.00
Radishes, anchovies dip, sweetcorn hummus, charred dockers rye, beetroot, whipped goats curd & honey, cured meats, house pickles, marinated tomatoes
Sandwiches
Fish Finger Sandwich
11.50
Rocksalt Beef or Grilled Chicken Burger with Cheese and Fries
12.50
Char Sui Fried Chicken Wrap with Chillies, Gem & Spring Onion
8.50
Warm Salt Beef
7.50
Gherkin & kaleslaw pretzel roll
Ham and Cheese Toasted Foccacia
6.50
Mussel Popdog, Garlic Mayo & Lettuce (Spicy or Not)
8.50
The Big Fish
Rocksalt Shellfish Platter - To share
80.00
Rocktop Beer Battered Cod
14.75
Chips, mushy peas & tartare sauce
Fritto Misto, Garlic Mayonnaise & Lemon
18.50
Free Range Chicken Breast Caesar Salad
16.50
Soft boiled egg, anchovy, bacon & lord of the hundreds
Grilled Blythburgh Gammon
12.50
Fried Bank Farm Egg and Chips (with or without pineapple)
Chargrilled Chilli Farm Flank Steak (300 g)
15.50
Fries, garlic butter and watercress
Baked Mussels, Bacon and Kentish Gala Cider
11.50
With smoked paprika fries
Small Plates
Pork Crackling with Bramley Apple Sauce
3.50
Marinated Folkestone Whelks
3.50
Bowl of Olives or Nuts
3.50
Sweetcorn Hummus, Charred Dockers Rye
3.50
BBQ Pulled Beef Croquettes
3.50
Rocksalt Taramasalata with Sourdough
3.50
Pot of Cockles
3.50
Radishes with Anchovy Mayonnaise
3.50
Bar Food Service Times: Monday to Thursday
Midday to 5:00 pm and 6:00 pm to 9.30 pm
Bar Food Service Times: Friday
Midday to 3.30pm
Small Plates served all day
Bar Food Service Times: Saturday / Sunday Brunch
11:00 am to 3.30 pm / 11:00 am to 4.30 pm
Small plates served all day Saturday
Midweek Lunch Deal
Monday-Friday Lunchtime
Fish Cake and a Pint
10.00 per person
Monday-Thursday & Friday lunch
Pan Fried Fillet of Rye Bay Plaice
15.00 per person
Crushed celeriac & watercress sauce a glass of house wine, pint of beer or soft drink plus tea or coffee to finish
Tea or Coffee and Cake
5.00 per person
Restaurant
Monday Steak Night - Choose from several cuts of beef served with your choice of Sauce, Watercress and Fries
Christmas 2016
15.00
With so many menu options this year in Rocksalt and The Smokehouse we are sure to have something to suit everyone’s needs.
Asian Night
15.00
Every Wednesday night Rocksalt will be running a unique Asian influenced specials menu inspired by business owner Mark Sargeant and executive chef Simon Oakley’s recent travels through Asia
A la carte Sunday
First Courses & Salads
Lobster & Salmon Pasty, Pickled Cucumbe
16.50
Jellied Rabbit, Wild Garlic Capers, Apple & Landcress Salad & Blackberry Dressing
7.50
A Fried Ducks Egg with Black Pudding, Girolles & Sea Purslane
8.75
Rocksalt Fish Soup
7.50
Heritage Beetroot, Pear William and Kentish Blue on Docker Rye
6.75
Beetroot-Cured Salmon, Crème Fraiche, Radish & Wasabi
12.50
Shellfish & Sonny’s Smoked Fish
Smoked Salmon “Rocksalt Cure”, Treacle Soda Bread
12.50
Tankard of Grilled Prawns
12.25
Dressed Crab, Landcress and Toasted Sourdough
13.75
½ Dozen Pyefleet Pure Oysters Classic or Deep Fried with Seaweed & Horseradish Mayonnaise
19.50 - 21.00
Potted Dungeness Shrimps
12.50
Creamed Smoked Coley ‘Thermidor’ with a Poached Egg
9.50
Baked Mussels, Smoked Bacon and Kentish Gala Cider
10.50
Fishmonger
When possible our fish is caught by local day boats from the South East coastline
Whole Lemon Sole Grilled with Hollandaise or Pan-Fried with Brown Caper Butter
21.00
Thornback Ray Wing Smoked Paprika & Coriander Butter
16.50
Fritto Misto, Garlic Mayonnaise & Lemon
18.50
Mackerel Pasty, Sweetcorn & Chilli Relish
19.00
For 2 to Share
Rocksalt Shellfish Platter
80.00
1kg Tomahawk Steak, Watercress & Béarnaise Sauce
58.00
Whole Roast Free Range Chicken, Sage & Liver Stuffing & Roast Garlic
32.00
28 Day Aged Angus Porterhouse Steak (1kg), Rocktop Beer Battered Onions
65.00
Whole Braised Brill for 2 to Share
40.00
Butcher
All our meat is free range, sourced and aged for the best flavour, please ask for our meat board for cuts
300g Rib Eye Steak
29.50
Free Range Chicken Breast Caesar Salad, Soft-Boiled Egg, Anchovy, Bacon & Lord of the Hundreds
16.50
250g Sirloin Steak
24.50
Roast Rump of Lamb with Squash, Pesto & Cobnuts
21.50
Roast Collar of Pork with Charred Corn, Discovery Apple, Cockles & Capers
19.50
Vegetarian
A Plate of Autumn Vegetables, Crispy Hen’s Egg
15.50
Butternut Squash and Sage Dumplings, Romanesco and Whipped Goats Curd
14.75
Roasted Cauliflower, Mayfield Cheese Fondue, Watercress Pesto & Cobnuts
12.75
Vegetables
Kentish Cauliflower with Hazelnut & Lemon
3
Tomato & Shallot Salad
3
Mixed Leaf Salad
3
Heritage Carrots
3
Creamed Corn with Chilli & Coriander
3
Potatoes
Beef Dripping Chips
3
Buttered Mash, Minted Pink Fir
3
Smoked Paprika Fries
3
Puddings
Kentish Gypsy Tart
6.50
Steamed Treacle Sponge Pudding with Custard
6.75
Apple & Blackberry Tart, Vanilla Ice Cream
6.75
Caramelised Victoria Plum Lardy Cake, Lemon Curd Ice Cream to Share
12.50
Cold Chocolate and Blackcurrant Fondant
7.75
Selection of Ice Creams & Sorbets
5.50
Elderberry Buttermilk Pudding, Frosted Almonds
6.50
Cheeses
Kent and Sussex Artisan Cheese Board, Oatcakes and PX Raisins
9.50
Baked Chaucer’s Camembert with Sour Dough (to Share)
14.50
Set Sunday Lunch
30.00 for 3 courses
Set Sunday Lunch: Starters
Spiced Butternut Squash Soup with Pumpkin Oil
Bone Marrow on Toast with Black Pudding, Poached Egg & Pickled Walnut
Sonny’s Smoked Coley “Arnold Bennett”
Set Sunday Lunch: Mains
All roasts are served with duck fat roasties and seasonal vegetables
Sirloin of Beef with Yorkshire Pudding
Pan Fried Fillet of Hake with Celeriac & Mussel Broth & Curly Kale
Free Range Chicken with Liver and Sage Stuffing
Set Sunday Lunch: Desserts
Supplement: +4.00
Buttermilk Pudding, Caramelised Cox Apple & Hazelnuts
Sticky Toffee Pudding with Vanilla Ice Cream
A Plate of Kent and Sussex Cheeses with PX Raisins and Oatcakes
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