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Landgate Bistro

East Sussex, Rye - Modern British - Restaurant - ££

Personally run, landmark bistro

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Standing proud by Rye’s 14th-century Landgate, Martin Peacock’s neighbourhood bistro has been a local benchmark for many a year, and it’s still ‘a great little place with a perfect ambience.’ The interior has a suave contemporary look, while the food is dependably on track, mixing rock-solid Gallic traditions with impeccable local sourcing (including some produce from a little plot not far away). Elderflower vinegar adds a floral note to a starter of beetroot, goat’s cheese and homemade gnocchi, while pickled carrots and harissa aïoli bring depth and variety of flavour to a dish of buttermilk rabbit. Romney Marsh lamb (served three ways) is an occasional addition to the menu, likewise local venison (cooked two ways and served with pickled blackberries, red cabbage, green beans and croquette potato). Otherwise, consider something from the waters of the South Coast – perhaps poached fillet of lemon sole with pea purée or baked fillet...

Standing proud by Rye’s 14th-century Landgate, Martin Peacock’s neighbourhood bistro has been a local benchmark for many a year, and it’s still ‘a great little place with a perfect ambience.’ The interior has a suave contemporary look, while the food is dependably on track, mixing rock-solid Gallic traditions with impeccable local sourcing (including some produce from a little plot not far away).

Elderflower vinegar adds a floral note to a starter of beetroot, goat’s cheese and homemade gnocchi, while pickled carrots and harissa aïoli bring depth and variety of flavour to a dish of buttermilk rabbit. Romney Marsh lamb (served three ways) is an occasional addition to the menu, likewise local venison (cooked two ways and served with pickled blackberries, red cabbage, green beans and croquette potato). Otherwise, consider something from the waters of the South Coast – perhaps poached fillet of lemon sole with pea purée or baked fillet of sea bass accompanied by griddled sea kale and squid-ink risotto.

Sorbets and ice creams are made on the premises, or you could round off with a seasonal tart (say, quince and almond with crème fraîche). Organic wines from Sussex feature on the carefully selected international wine list, which keeps its mark-ups in check.  

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VENUE DETAILS

5-6 Landgate
Rye
East Sussex
TN31 7LHGB

01797 222829

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OTHER INFORMATION

Separate bar, Credit card required

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