The Bull is committed to supporting their local suppliers and sources only the freshest, highest quality ingredients in their restaurant. The menu brings together elements of Kentish, British and European cuisine and varies from classic pub food to a la carte dining suitable from couples to families to enjoy. We decided to pop down and check it out for ourselves!
The starter of Pesto linguine was created especially as a smaller main to make up for the lack of vegetarian options in the starter menu but unfortunately there was nothing special about it. It seemed to lack the main ingredient of pesto leaving behind a plain, oily taste, with shavings of parmesan to rely on for any flavour. The Buffalo wings with beetroot ketchup fared better although still didn’t quite hit the spot.
The Hartley Bottom Fillet was absolutely amazing though, tender and juicy, served with triple cooked chips, done properly to achieve a crispy on the outside, fluffy on the inside texture. The other steak available is the Hartley Bottom Rump, both steaks can be served with peppercorn sauce, truffle meat jus or sage and lemon butter. Spinach and ricotta gnocchi served with tomato concasse is not your typical gnocchi, in place of potato dumplings this dish is served with large balls of steamed spinach cooked with flour and ricotta and presented in a creamy, buttery sauce. A much lighter dish than gnocchi, it definitely feels healthier, (creamy sauce not included).
Bread and butter pudding served with crème anglaise and banana ice cream was a real treat with a caramelised burnt sugar top adding to the eating pleasure. The banana ice cream had a very strong, natural, fresh banana taste to it but didn’t suit the dish as well as the delicious crème anglaise. The Crème brulee also had its famous burnt sugar top which cracked under the weight of my spoon revealing rich, sweet custard. Served with a cardamom biscuit this was a great ending to the meal.
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