This large Victorian stone house, found up a beech-lined drive, houses an excellent restaurant/hotel. Chef/proprietor Peter Hauser's Austrian roots are evident in some of the dishes on offer.
While many of the vegetables and herbs come from their own garden. Some dishes offer unusual combinations but everything seems to work.
Perhaps begin with the likes of 'Ballottine of Guinea Fowl with a spicy Viennese Sausage and Black Pudding'; 'Marinated Dill Herring Fillet with Poached Fennel, Red Onion and White Wine Cream'; 'Cauliflower Terrine with Peelled Prawns, Tomato & Brandy Mayonnaise' or 'Sautéed Duck Livers on Polenta with a filo parcel of Potato and Ricotta'.
Maybe followed by 'Duck's Leg in a Goulash Sauce with Spätzli'; 'King Scallops with Green Peppercorns and Pink Grapefruit'; 'Supreme of Guinea Fowl with Mango and Noilly Prat'; 'Viennese Paprika Beef Goulash Fiaker-Style'; or 'Lamb with sautéed Kidneys in puff pastry'.
Desserts are rich, maintaining the Viennese tradition 'Salzburger Nockerl'; 'Malakoff Torte' and 'Fürst Pückler Torte auf Beeren Saft' (a gateau featuring vanilla sponge, meringue, chocolate cream and apricot jam) are typical.
A good selection of British cheese is also on offer.
No mobile phones in public rooms. An overnight stay in one of their comfortable bedrooms, woul complete your visit.
- Food Style: Modern European
- Lunch: Tues-Sun 12.15-13.30; Set L £22 (2 courses), £28 (3 courses); L Sun £30 (3 course)
- Dinner: all week, 19.15-20.30; Set D £40 (3 courses)
- Seats: 26, plus 8 outside
- Wine: An interesting wine list, particularly for fans of the Austrian variety. Kicking off n the mid £20's
- Children's portions: Yes, when possible, but no children under 7
- Wheelchair access: Yes, but not lavatory
- Nearest station: Gillingham Rail
- Directions: See the map on this page - or from the A303, take the B3081 going east (towards Gillingham). The hotel is 3 miles in distance
- Parking: Yes
- Closed: L Mon
- Outside eating
- Rooms available