Menus
At The Rupert Brooke we pride ourselves in serving high quality, local, seasonal, fresh food. Everything is prepared to order by our talented kitchen team, under the watchful eye of Head Chef Harry Dyer.
We offer a 2 page menu Monday to Saturday, incorporating both A La Carte and Bar meals. The A La Carte would be best described as Modern British, and the Bar menu contains a few of the classics, just very well done!
On Sunday we offer a single sheet menu, which always includes a minimum of 3 different roasts, including Grasmere Farm pork, and rare striploin of Tilbury Meadow organic beef.
We are very well known for the quality of our roasts, so booking is always advisable if wanting to dine on a Sunday lunch.
