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 has created our regularly changing evening menu to inspire, from international flavours to local delights, Tom 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. 

Book.

 

SAMPLE TASTING MENU

Mid-week £32
Friday & Saturday £45

While you wait

Warm Kentish Wild Breads Artisan Sourdough Bread with Organic Pure Kent Extra Rapeseed Oil, Aged Balsamic and Smoked Salt Butter.

THE FIRST

Royal Siberian Caviar (30gram) ** £40.00 supplement
Siberian is a fine-grained caviar recognised for its pure, elegant flavour and exquisite length which is both fine and clear. Colours range from black/grey all the way to black/brown tones. Served with all the traditional accompaniments

Butter Lettuce, Avocado, Stilton, Marinated Cherry Tomatoes, Chives and Dijon Dressing page1image1230572944*

Tuna Sashimi, Soy Emulsion, Shiso Cress

Foie Gras, Caramelised Fig, Crab Apple Jelly, Toasted Sour Dough

THE SECOND

 

Pigeon Breast, Pickled Beetroot, Jerusalem Artichoke Puree and Roasted Pistachios

Creamy Mix Wild Mushroom with Parmesan and White Truffle Oil on Artisan Bread Pan-Seared Scallop, Crispy Pancetta, Black Pudding and Spiced Pea Puree

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

THE THIRD

Crispy Pork Belly, Buttered Kale, Maple Glazed Carrots, Wholegrain Mustard Mash and Red Wine Jus

Pan Roasted Corn Fed Chicken Supreme, Green Beans, Crispy Pancetta, Pan Fried Potatoes , Mushroom Jus

Smoked Miso Tofu, Artichoke Puree, Kale, Maple Glazed Carrots, La Ratte Potato Hong Kong Line Caught Cod, Carrots, Pak Choy, Sweet Soy

GRILLS

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 £7

Pudding

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
*supplement £5

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