After a long 5 months the restaurant will reopen on Monday 17th May. We cannot describe how excited we are to get back to what we do best. Our chefs are already planning our seasonal menus for the end of spring and summer.
The recent pause to business has given Kenneth and the kitchen team a wonderful opportunity to: think, plan, refresh, reinvigorate, push forward.
Our ethos and approach is one of constant self appraisal and improvement, and we have created new menus in the hope and expectation of reopening as a better restaurant than ever before, reflecting as ever the same overriding values of seasonality, traditional husbandry, locality, unrivalled quality and freshness, joy.
The kitchen team is so excited to be back in its natural environment, surrounded by ingredients second to none, united in their desire to prepare them with complete respect, imagination and creativity.
The front of house team matches this enthusiasm and is looking forward to welcoming our guests once more – after all that is what it’s all about.
We have been working hard on our offering from the bar – hot or cold, fermented or fresh, busy tasting, planning, mixing and blending!
We have been enjoying the exploration of some of the finest teas and coffees from all over the World, to bring our favourites to you – to complement and round off your enjoyment of your time with us:
· tea from single organic, estates in the Himalayas, China, South Japan, China, Taiwan, Hawaii, where the growers share the same principles as our farmers and artisan producers here
· some of the rarest and most sought after coffees, only 100% Arabica, from the most admired estates in Brazil, Guatemala, Jamaica and Panama. Of the Geisha coffee from Panama, harvested in May 2020 [an auspicious month for this our reopening!], only 113.5 kilos were produced, only 1.5 kilos remaining. And decaf – the only decaf we have ever truly enjoyed, without hankering for the caffeine ‘fix’!
All the fundamental principles of wine choice, understanding and enjoyment apply to tea: origin, year and time of harvest, weather, terrain and, most important, people apply. To this we can add first and second ‘flush’.
Principles, practice, aromas, flavours, perfect combinations, ceremony – ingredients, dishes, wines, teas, coffees, service.
The a la carte menu continues to include vegetarian choices.
We will continue to enjoy creating a vegetarian tasting menu, on request on booking. As we always have a wonderful selection in the pantry of fresh vegetables, herbs, leaves, berries, fruits, often picked that morning, and preserves made over the seasons, we can put together a delicious and adventurous vegetarian tasting menu.
Indeed, with the growing interest in vegetables, our vegetarian dishes are often requested by diners who usually enjoy meat and fish.
It’s always a pleasure to offer Vegan diners insights into our pantry. Please let us know on booking.
Bookings for up to 4 guests can be made via the website. For groups of 5 or 6 please send an email to Barny at enquiries@thedysartpetersham.co.uk.
We look forward to welcoming you again!
Private Events
Guidelines permitting, we will be able to accommodate private events at the times that the restaurant would normally be closed: Lunchtimes – Monday, Tuesday, Wednesday, Evenings – Sunday, Monday, Tuesday.
Please send an email to Barny at enquiries@thedysartpetersham.co.uk with any enquiries.’
