If you're looking for a Pub to Hire near Tenterden, try The Ferry Inn out for size.The Ferry Inn is a serendipitous country public house with welcoming staff, character rooms, candlelight, open fires, real ales, popular foods and fantastic sunsets.A 17th Century former smugglers haunt, this is pretty little pub in a lovely marshland setting with tables and benches on the front terrace and in the back garden alongside the riverbank.Inside, it's very easy-going and chatty. The main bar has hop-draped painted beams, a green dado, stools against the bar where they serve a beer called Oxney Ale specially brewed for the pub by Westerham Brewery. Other popular beers also include Harvey’s Best, Sharps Doom Bar and Guest Beers on handpumps.To the right is a cosy eating area with wheelback chairs, ideal for a banquette with friends around a few long tables, a log fire in the inglenook and candles in scones on the walls to either side.To the left of the main door is a dining area with big blackboards on red walls displaying the menus, including Starters, Mains, and the Ferry Pub Classics, a woodburning stove under a large bressumer beam and high-backed light wooden dining chairs around assorted tables.Up a couple of steps you will find the restaurant with modern chandeliers. Throughout, there are wooden floors, all sorts of pictures and framed maps, a stuffed fish, beer flagons, an old musket and various brasses.
(served December 2013 – February 2014)- Rye Bay Scallops Pan Seared, with garlic and parsley butter and lightly dressed frissie top lettuce £8.95- Pan Seared Local Wood Pigeon, warm almonds, winter berries and soft boiled quail eggs £7.45- Sharing Boards & Tapas £9.95 - £15.95- ‘Marsh Lamb’ Three Ways; Lightly Spiced Rump, Seared Cutlet, Roast Noisette, served with roasted baby vegetables and potato bonbons £20.95- The Ferry’s own Prime Fillet & Chorizo Burger, with sauerkraut and tomato chutney, wrapped in a toasted tortilla, handcut beef dripping chips, salad gherkins and bbq glazed- - - Corn organic salad £12.95- Locally caught catch of the day from Dungeness
Children’s portions are available on some dishes, however The Ferry Inn will bespoke as many of their dishes as possible for vegetarians, celiacs, and diners with alleges such as egg, milk and nut.The Ferry Inn at Stone-in-Oxney has its own large car park, is wheelchair friendly on the front terrace and in the bar. Dogs are welcome in the gardens and bar. Children are welcome and there is a separate playroom to keep them amused that includes a pool table, sky tv, suitable arcade machines and various board games.The Ferry Inn is a warm, welcoming family and community public house.
Harvey’sHop BackHopdaemonGoachersRoyal Tunbridge WellsOxney Ale
The Head Chef at the Ferry is Dominic Knight, formerly of the Savoy in London and locally at the Bull at Linton, near Maidstone. He is supported by Laura Sansom, Second Chef, who has been in the catering trade for over 15 years. Dominic and Laura update the seasonal menu regularly and the Specials menu is changed weekly, if not daily.Our emphasis is on the best locally sourced meat, fish and game and all food is prepared to order. Fresh fish from the daily catch from Rye, Hastings and Folkestone is featured on the menu whenever possible.
If you're looking for a Pub to Hire near Tenterden, try The Ferry Inn out for size.The Ferry Inn is a serendipitous country public house with welcoming staff, character rooms, candlelight, open fires, real ales, popular foods and fantastic sunsets.A 17th Century former smugglers haunt, this is pretty little pub in a lovely marshland setting with tables and benches on the front terrace and in the back garden alongside the riverbank.Inside, it's very easy-going and chatty. The main bar has hop-draped painted beams, a green dado, stools against the bar where they serve a beer called Oxney Ale specially brewed for the pub by Westerham Brewery. Other popular beers also include Harvey’s Best, Sharps Doom Bar and Guest Beers on handpumps.To the right is a cosy eating area with wheelback chairs, ideal for a banquette with friends around a few long tables, a log fire in the inglenook and candles in scones on the walls to either side.To the left of the main door is a dining area with big blackboards on red walls displaying the menus, including Starters, Mains, and the Ferry Pub Classics, a woodburning stove under a large bressumer beam and high-backed light wooden dining chairs around assorted tables.Up a couple of steps you will find the restaurant with modern chandeliers. Throughout, there are wooden floors, all sorts of pictures and framed maps, a stuffed fish, beer flagons, an old musket and various brasses.
(served December 2013 – February 2014)- Rye Bay Scallops Pan Seared, with garlic and parsley butter and lightly dressed frissie top lettuce £8.95- Pan Seared Local Wood Pigeon, warm almonds, winter berries and soft boiled quail eggs £7.45- Sharing Boards & Tapas £9.95 - £15.95- ‘Marsh Lamb’ Three Ways; Lightly Spiced Rump, Seared Cutlet, Roast Noisette, served with roasted baby vegetables and potato bonbons £20.95- The Ferry’s own Prime Fillet & Chorizo Burger, with sauerkraut and tomato chutney, wrapped in a toasted tortilla, handcut beef dripping chips, salad gherkins and bbq glazed- - - Corn organic salad £12.95- Locally caught catch of the day from Dungeness
Children’s portions are available on some dishes, however The Ferry Inn will bespoke as many of their dishes as possible for vegetarians, celiacs, and diners with alleges such as egg, milk and nut.The Ferry Inn at Stone-in-Oxney has its own large car park, is wheelchair friendly on the front terrace and in the bar. Dogs are welcome in the gardens and bar. Children are welcome and there is a separate playroom to keep them amused that includes a pool table, sky tv, suitable arcade machines and various board games.The Ferry Inn is a warm, welcoming family and community public house.
Harvey’sHop BackHopdaemonGoachersRoyal Tunbridge WellsOxney Ale
The Head Chef at the Ferry is Dominic Knight, formerly of the Savoy in London and locally at the Bull at Linton, near Maidstone. He is supported by Laura Sansom, Second Chef, who has been in the catering trade for over 15 years. Dominic and Laura update the seasonal menu regularly and the Specials menu is changed weekly, if not daily.Our emphasis is on the best locally sourced meat, fish and game and all food is prepared to order. Fresh fish from the daily catch from Rye, Hastings and Folkestone is featured on the menu whenever possible.
Email Address:
info@oxneyferry.com
Phone Number:
01022 556556
Web Address:
https://www.oxneyferry.com/
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