The Boardroom at Cafe Nucleus Rochester, 15A High Street

Our Kitchen is open late.

Using only the finest ingredients, the boardroom from Cafe Nucleus Rochester treats guests to dishes made from some of the best seasonal Kentish produce available. 

The Evening Restaurant is perfect for… treating yourself and others. From birthdays and graduations to date night, its the place for every occasion.

More than just a cafe.

The boardroom at Cafe Nucleus Rochester is our evening restaurant serving locally sourced Kentish food with wines, English wines, champagnes, spirits and English sparkling wines. Our head chef Jason creates our evening menu using the very best and award-winning ingredients. Provenance is everything, from boat, herd, field or flock we work with our suppliers and supply chain to ensure we have full traceability.

Dine in style.

Our head Chef Jason has created our regularly changing evening menu to inspire, from international flavours to local delights, Jason uses the very best in season Kentish ingredients to create unique menu.

Be wined and dinned in one of Rochester’s grandest rooms, sit back, relax and unwind. The beautiful oak panelling and carvings with the tropical sterliza and kendia palms reminiscent of a colonial club.  Every single little detail matters from the provenance of our menu to the hand soap in our toilets, no detail is left untouched. 


Mid-week £35 for three courses
Friday & Saturday £50 for three courses

While you wait

A selection of marinated olives, Sussex slipcote, chorizo sausages,  sourdough w/ Kentish herb rapeseed oil, Netherend farm butter, aged balsamic & roasted smoked garlic


To share.

Royal Oscietra Caviar (30gram) **Supplement £70

Served perfectly chilled with a traditional selection of finely chopped onion, chopped boiled egg, Hinxden farm Benenden créme fraiche  and lemon, served with crispy Melba toast and blini pancakes

Kentish Hen Scotch Egg wrapped w/ Speldhurst sausage meat & Doreen’s black pudding w/ Tracklements Chilli Jam

Hinxden farm, Benenden Winnie’s Wheel unpasteurised camembert w/ caramelised onion jam & sourdough (V)

3 Whitstable Native Oyster w/ shallot pomegranate molasses & raspberry vinegar GF***


French foie gras w/ toasted brioche, crab apple jelly & glazed apple* Supplement £10

Seared scallops w/ crisp pancetta, black pudding, butternut squash puree & oak smoke GF *supplement £2

Crab & tiger prawn ravioli w/ caviar butter sauce & rocket

Pan-fried wild king prawns w/ netherend farm butter, sweet chilli & parsley. GF

Smoked chicken bang bang w/ spring onion & cucumber salad GF

Vegan meatballs w/ tomato & basil, rocket.


Stuffed & rolled pork belly w/ grain mustard mash and a Duddas tun cider apple jus GF

English channel monkfish curry, mussels, king prawns & jasmine rice GF *supplement £3

Braised cherry orchard pig cheeks w/ root vegetables & smoked ratte potatoes GF

Pan seared Cornish John Dory w/ curried mussel, new potatoes & leek broth* Supplement £3 GF

Pan roasted Norfolk grey corn fed chicken breast w/ shallot green beans & a wild mushroom sauce GF

Herb & parmesan crusted 6oz fillet steak w/ fondant potatoes, red wine jus & gremolata *Supplement £5

Grilled polenta w/ slow roasted ratatouille vegetables & salsa verde (VE)


Fillet steak is from Court Farm, Halling /Rib-eye steak is from Chart Farm, Sevenoaks 

6oz 30-day hung Kentish pasture-reared rib-eye Steak w/ wilted spinach, brandy, fire & choice of potatoes*

6oz 30-day hung Kentish pasture-reared fillet Steak w/ wilted spinach, brandy, fire & choice of potatoes* Supplement £5

SIDES - All £4

Maple roasted heritage carrots, piccolo parsnips and celeriac (VE) GF

Tomato and red onion salad w/ basil and aged balsamic (VE) GF

Wilted spinach w/ nutmeg and smoked garlic (VE) GF

Rocket & parmesan salad w/ truffle oil & aged balsamic (V) GF

Green beans in a shallot butter V GF


Creamed mash potato / Sautéed ratte potatoes (VE) / Dauphinoise

*Per person
**Per table


Kentish Apple Tarte Tatin with Butterscotch Sauce, clotted cream

Cappuccino mousse w/ cantuccini biscuits
Madagascan Vanilla panna cotta w/ rum infused raisins caramelised banana
Madagascan vanilla cheesecake w/ Clock farm Kentish strawberry compote
Kentish Pear, Ginger and Salted Caramel Sponge w/clotted cream & salted pecan brittle

Cheese selection

Choose 3 cheeses from today’s selection of Kentish and Sussex cheese

Served with Artisan Crackers, Kentish Dried Apricots, Halved Brittany Walnuts and a choice of Tracklements.*Supplement £2