Father’s Day is just around the corner and to help you make your food choices on the day, we’ve collaborated with Wildshark Vineyard to bring you the ultimate wine pairing choices.
With 2 and 3 course set menu options on the day, there’s plenty of choice to pair your meal with the perfect wine.
Don’t forget, any Wildshark wine is available to purchase at the pub.
Book your Father’s Day table below
Kentish asparagus & burrata cheese, salsa verde
Supernova Brut
Who doesn’t love starting the meal with a glass of fizz? This Brut is light and easy drinking, this is paired perfectly with cheese of all varieties.
Our asparagus and burrata cheese salad paired with this delicious sparkling white wine is the perfect fresh and light starter.
Chicken & ham hock terrine
Bacchus
Bacchus is a zesty and refreshing Bacchus with nettles, hedgerow blossom, and quince notes, this is paired perfectly with the chicken in the terrine.
Apricot chutney is echoed with the quince and serves as the perfect fruity starter.
Grilled shell-on tiger prawns
Supernova Blush
Let’s be honest prawn starters will always feel fancy – pair that with Wildshark’s Supernova Blush and you have a winner.
This light sparkling rosé pairs perfectly with fresh sea food and cleanses the palette ready for your next course!
hot smoked salmon and avocado salad
Pinot Gris
Bursting with lime, mango and pineapple notes and completed by England’s signature acid, Pinot Gris is the perfect pairing for our hot smoked smoked salmon & avocado salad starter.
Locally sourced fish and fresh salad couldn’t be a better intro to you Father’s Day meal.
king prawn linguine
Bacchus Fumé
Proscuitto & buffalo mozzarella pizza
Pale Rosé
You really can’t go wrong with a pizza, especially not our artisan wood-fired sourdough pizzas!
We’re offering a prosciutto and buffalo mozzarella pizza as part of our Father’s Day set menu, Pale Rosé is paired to perfection with this.
With red currant, rose petal, sherbet and citrus notes, this compliments the creaminess of the fresh mozzarella.
rye bay sea bass
Ciel Rosé
Ciel is dark and serious with red cherry notes, hint of tannin and rounded by nuttiness. An indulgent food wine for pan-fried fish.
We’ve paired is with our local Rye Bay sea bass fillet, Jersey Royal’s, broccoli, samphire, meuniere orange sauce. This pairing will take your experience to the next level and oozes sophistication and class.
Romney Marsh lamb rump
Pinot Noir
Wildshark’s Pinot Noir has spicy oak, dried raspberry and strawberry notes, hints of clove and white pepper. If you’re looking for more of a comfort, warming pairing, we recommend pairing this with the Romney Marsh lamb rump.
With potato gratin, Kentish asparagus, aged balsamic & shallot sauce, it’s simply the perfect Sunday afternoon meal.