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Landgate Bistro

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

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

A fittingly quaint old building for picture-perfect Rye, complete with original features including exposed beams and brickwork, given a suave modern twist via grey panelling and contemporary furniture. Chef-proprietor Martin Peacock has built his menu on classical French traditions and impeccable sourcing and there’s real creativity and originality on show here – so expect everything from a textbook chicken liver parfait to scallops with pickled cauliflower, chorizo crumble, cauliflower panna cotta and honey-roast pork belly. A recent test meal began with a mini salt cod fishcake with a perfect romesco sauce, some 'beautiful' focaccia (with a lovely oily, caramelised crust) and perfect agnolotti pasta filled with ceps and showered in finely grated Parmesan. A main course of guinea fowl in puff pastry served with white wine jus, carrots and confit potato was a showcase for great ingredients, accurately cooked, while a tarte tatin hit all the right buttons, with lovely light ...

A fittingly quaint old building for picture-perfect Rye, complete with original features including exposed beams and brickwork, given a suave modern twist via grey panelling and contemporary furniture. Chef-proprietor Martin Peacock has built his menu on classical French traditions and impeccable sourcing and there’s real creativity and originality on show here – so expect everything from a textbook chicken liver parfait to scallops with pickled cauliflower, chorizo crumble, cauliflower panna cotta and honey-roast pork belly. A recent test meal began with a mini salt cod fishcake with a perfect romesco sauce, some 'beautiful' focaccia (with a lovely oily, caramelised crust) and perfect agnolotti pasta filled with ceps and showered in finely grated Parmesan. A main course of guinea fowl in puff pastry served with white wine jus, carrots and confit potato was a showcase for great ingredients, accurately cooked, while a tarte tatin hit all the right buttons, with lovely light crisp pastry, just the right level of sweetness and a serving of thick, creamy Madagascan vanilla ice cream on the side. The international wine list offers a decent but not overlong selection, with accessible pricing.

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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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