Updown

As tempting as it is to save our pennies for a Christmas blow out, the freezing temperatures makes us want one thing: a treat. And in our minds, the only treat we want mid-Winter is to be cooked for, cared for and sent home a little bit happier than when we left the house. So, we're offering a £40 set menu every Thursday dinner, Friday dinner and Saturday lunch, every week 'til the end of January. We can always offer a vegan or vegetarian option if you let us know when you book. Sample menu: Mangalitza Pork Rillettes, Dill & Mustard Pickles & Sourdough Toast Bavette Steak with Wild Mushrooms, Tarragon & Gratin Dauphonois Choux Bun with Salted Caramel Ice Cream & Chocolate Sauce

Max Rocha will celebrate the launch of his new book by bringing a taste of Café Cecilia to Deal. This beloved neighbourhood-style bistro has been a hit since the day it opened and we’re thrilled to have Max joining us in the kitchen at Updown. Serving up seasonally inspired dishes using local Kent produce, Max has written a menu that brings bold flavours and rustic charm. The menu: Sage and anchovy fritti Guinness bread and Updown focaccia Crown Prince, Gracebyrne and black olive Confit lamb belly , dandelion and anchovy salad Mussels, datterini and aioli on toast Florentina steak, confit potatoes and peppercorn sauce and green salad Deep fried bread and butter pudding and cold custard

Our ever popular steak night continues every Wednesday, with a £30 menu for three seasonal courses, always featuring a 40 day aged Aberdeen Angus steak.