Review on County Restaurant at ABode Canterbury
Following the ending of Michael Caines MBE association with Brownswood Hotels, the signature restaurant of the ABode Canterbury has been rebranded and is now known as the County Restaurant, a reference to the original name of the hotel in 1892. Set within Canterbury's ancient city walls, it's ideally placed just a short stroll from Canterbury Cathedral. The smartly designed dining room is found at street level featuring a modern décor and a relaxed ambience.
Romanian chef Catalin Jauca oversees proceedings in the kitchen having previously worked under the supervision of two-Michelin starred chef Michael Caines in Bath, as well as a stint at the two-Michelin star restaurant at Midsummer House in Cambridge. The menu focuses on modern European cuisine with a commitment to local and regional produce.
Open your account with a tartlet of quail, quail eggs, onion confit, truffled egg yolk, smoked bacon and light quail jus, while scallops appear with truffled celeriac purée, apple and raisin vinaigrette. When it comes to main courses there's sous-vide monkfish, rainbow chard, crispy oyster and artichoke velouté or for meat eaters there's Romney Marsh lamb served with boulangère potato, salsify, aubergine purée, tapenade jus. To finish it's hard to resist fennel and sambuca pannacotta, marinated blackberries, blackberry sorbet and fennel crisps or smoked chocolate cigar, whiskey ice cream, chocolate soil and vanilla fleur de sel.
There's a carefully curated wine list to complement the dishes. In addition to the County Restaurant, there's a a Champagne Bar for celebrations and chilling out, plus the Old Brewery Tavern offering contemporary pub food.
County Restaurant at ABode Canterbury is also featured in: Good Food Guide, Hardens
Rate this RestaurantCuisine
Modern European
Chef
Catalin Jauca
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Wed-Sun
Dinner: 5.30 - 9.30pm Mon-Sat (6.00 - 9.00pm Sun)
Accepted credit cards
Visa, Master Card, American Express
