Review on The George in Rye
A dazzling transformation has taken place at The George in Rye an historic coaching inn (circa 1575), thanks to a new team who have turned it into a stylish boutique hotel. Over the centuries, the building has seen several additions including a Georgian ballroom, a banqueting room that was once Rye's Masonic Lodge and a bar built of beams taken from ships. The new design shows a sharp eye for period detail, with contemporary fabrics and bespoke furniture adding style to the interior.
During the day, visitors can eat in the bar or the dining room from a light menu of homemade venison burgers, mezze with flat bread, goujons of plaice, cheese platters and charcuterie.
In the evening, the restaurant comes into its own: here you might find starters of char-grilled squid with harissa sauce and rocket or home-smoked duck breast with walnuts and mustard dressing before char-grilled Romney Marsh lamb with 'patatas a los pobres' and watercress or roast skate with flageolet beans, crispy capers and paprika. To finish, desserts keep it simple with - say - sticky toffee pudding or chocolate, almond and Armagnac cake. The wine list includes a few representatives from vineyards in Kent and Sussex.
The George in Rye is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern British / Mediterranean
Chef
Andrew Billings
Restaurant Opening Times
Lunch: 12.00 - 3.00pm (Afternoon Tea 3.00 - 5.00pm Mon-Thu & 3.30 - 5.00pm Fri-Sun)
Dinner: 6.00 - 9.30pm (6.00 - 10.00pm Fri & Sat)
Accepted credit cards
Visa, Master Card, American Express
