Main Menu

Using fresh, locally sourced ingredients, executive chef Byron and his team at Chapman's In Canterbury bring to you a seasonal menu that combines quality and flavour, celebratory of Kent’s finest seafood. Choose from a variety of small plates, platters and weekly specials all designed to encourage an informal dining experience.


WHILE YOU WAIT

Olives & Bread
salted butter
£6.10

Taramasalata
£4.40

Devon Crab Tzatziki
£4.70

Marinated Anchovies, Gin & Dill
£4.20

Southern fried Prawn Popcorn
£6.30

Crayfish Tails, Crème Fraiche & Dill
£6.30


SHARING PLATES

Natural Oyster
lemon & shallot dressing
£4.00

Picked Watermelon
dorset crab & feta 
£11.20

Beetroot Cured Salmon
rainbow salad
£11.80

Prawn, Crayfish & Trout Cocktail 
£12.20

Scallops
avocado, caviar & pomegranate
£13.20 / £22.90

Smoked Mackerel
horseradish potatoes
£12.90

Korean Chicken Thigh
soy, ginger, sesame 
£13.10

Fowey Mussels
cider & brown onions 
£12.70 / £16.20

Rosemary Bread
tomato tapenade, roasted peppers
£11.90


MAIN COURSE

Vodka Battered Cod Fillet
jenga chips, caviar tartar
£18.90

Red Mullet
cep mashed potato, shellfish sauce
£17.69

Fillet of Seabass
crab & crayfish ravioli
£19.70

Scottish Salmon
buttered leeks & sumac hollandaise
£17.30

Monkfish, Prawn & Mussel Pie
£25.60

Half or Whole Lobster
garlic butter
£28 / £55

Aged Ribeye Steak
truffle mac & cheese, bone marrow butter
£33.10

Lobster & Hake Goan Curry
rice
£33.90

Nut Roast
hasselback potatoes, chive sauce
£15.90


EXTRAS

Fine Beans
shallot & pine nuts (vg)

£5.30

Hasselback Potatoes (v)
thyme

£5.70

Tenderstem Broccoli (vg)
crispy onions, garlic

£5.20


vegetarian (v) vegan (vg) gluten free (gf)


Invisible Chips
Buying a portion of Invisible Chips will directly help support the people working in hospitality, whose livelihoods are disappearing. 0% fat. 100% charity.
All proceeds go to Hospitality Action, who are committed to getting the hospitality industry back on its feet, one portion at a time. Thanks for chipping in.


A OPTIONAL SERVICE CHARGE OF 12.5% WILL BE ADDED TO THE BILL AND IS SPLIT BETWEEN ALL STAFF MEMBERS