The Minnis

Locally Sourced Restaurant, Modern British Restaurant

The restaurant has a modern, stylish feel, and a wall of glass running the entire length of the restaurant allows views of beautiful sunsets and majestic rolling waves crashing over the promenade in winter.

The Minnis’ chefs are well known for their passion and ability to create mouth watering dishes from fresh local produce. They cure, pickle, brine, salt and smoke their own produce on site and their skill and enthusiasm in this area shines through on the menu. Meat-eaters can indulge in Kentish salamis, salt beef, pastrami, sweet-cured pork loin, corned beef and even homemade sausages such as chorizo, venison and their version of the classic French Toulouse. Fresh fish is delivered daily courtesy of Chapman’s of Sevenoaks, who collect directly from the fishing boats. Beautiful pure-bred Aylesbury ducks come from Laughton’s Ducklings near Faversham, while fresh free-range chickens and eggs, veal, lamb and pork all come from Monkshill Farm at Waterham. The Minnis also uses beef from cows bred less than five miles away on the Quex Estate, so you can guarantee it’s of the highest quality. The most recent suppliers to join their list are the cheese-makers at Canterbury Goods Shed, who create fine Kentish cheeses.

In the summer months you can dine out on the patio or surrounding grass areas at picnic tables, or even order something to take down to the beach. They also have a kiosk by the seaside offering ice cream and lollies, cold drinks, beach goods and, of course, fresh seafood, including, cockles, mussels, jellied eels, whelks, prawns and many other seaside favourites. In the winter The Minnis offers a great-value house menu priced at £12 for two courses and £18 for three courses.