32-33 Marine Parade
Whitstable
CT5 2BE
Open Hours
Food Served
Mon | 12pm-3pm, 6pm-9.30pm |
Tues | 12pm-3pm, 6pm-9.30pm |
Weds | 12pm-3pm, 6pm-9.30pm |
Thurs | 12pm-3pm, 6pm-9.30pm |
Fri | 12pm-3pm, 6pm-9.30pm |
Sat | 12pm-3pm, 6pm-9.30pm |
Sun | 12pm-6pm |
Every Day |
The Marine Hotel exudes classic seaside glamour. The hotel has been beautifully refurbished throughout, and boasts 30 stylish guest rooms, three well-appointed function suites and a smart restaurant. The dining area is elegant and intimate, and the staff are friendly and knowledgeable about the menu. All the meat, fish, cheese, vegetables, ales and lagers are locally sourced - something the hotel team takes great pride in.
We began with seared scallops with bacon, avocado and bitter leaves - the sweet, fresh flavour of the scallops and avocado contrasted beautifully with the saltiness of the bacon - and mushrooms in cream, thyme and garlic on sourdough toast, complemented by a punchy pomegranate and caper dressing. I was tempted by the roasted cod loin and the pan-fried red mullet, but in the end plumped for a classic fillet steak, which was melt-in-the-mouth tender and came served with a tower of fondant potato and fresh baby carrots and leeks. Vegetarians will love the light and fluffy gnocchi with baby sweetcorn, sugarsnap peas and tenderstem broccoli in creme fraiche sauce. A lemon posset brulée with shortbread biscuits provided a light, citrusy end to an outstanding meal. The Marine Hotel restaurant showcases Kent food and drink at its very best
We began with seared scallops with bacon, avocado and bitter leaves - the sweet, fresh flavour of the scallops and avocado contrasted beautifully with the saltiness of the bacon - and mushrooms in cream, thyme and garlic on sourdough toast, complemented by a punchy pomegranate and caper dressing. I was tempted by the roasted cod loin and the pan-fried red mullet, but in the end plumped for a classic fillet steak, which was melt-in-the-mouth tender and came served with a tower of fondant potato and fresh baby carrots and leeks. Vegetarians will love the light and fluffy gnocchi with baby sweetcorn, sugarsnap peas and tenderstem broccoli in creme fraiche sauce. A lemon posset brulée with shortbread biscuits provided a light, citrusy end to an outstanding meal. The Marine Hotel restaurant showcases Kent food and drink at its very best
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