If you are not already familiar with The Firepit restaurant, it has proved so popular with its regular diners, and Instagram fans the menu has stayed the same for the last four years. With popular dishes such as Voodoo shrimp, snow crab, and Korean beef skewers. The menu here has always been designed to share and is a wonderful fusion of East meets West, combining spice and smoke to create unique fusion dishes that combine Korean, Japanese, Thai, and American BBQ flavours. The Firepit is housed within The Cave Hotel in Boughton. As you enter the hotel through the heavy draped curtain, I always feel you are leaving the world behind and descending into some kind of magical realm of darkness and mystery, and the Firepit restaurant is a true cave-like extension of this. The decor continues the theme of chic and sultry with beautiful modern feature fireplaces, beautiful oak beams and lighting. This summer, the Firepit has introduced a new and improved menu; while still offering some of their favourite dishes, their new menu promises more flavour, colour, and carefully designed combinations that will have you hooked. Executive Chef John Bingley has spearheaded the creation of the new Firepit menu, representing a refined and balanced approach to flavour and demonstrating his extensive experience in various aspects of cuisine. The new menu starter dishes include beef fillet tataki with truffled ponzu and shimeji mushroom ( one of my favourites) and burrata with kumquat marmalade, candied walnut and sourdough toast. I love how their unique menu combines classic ingredients such as smoked beetroot and goat's cheese, married with mango dressing and wasabi, to great an Asian fusion dish that is unique, packed full of flavour, and works perfectly. Seared scallops are served with a cauliflower purée and the Firepit's own XO sauce, a sauce originating in Hong Kong combining dry A new menu for Firepit at The Cave Canterbury seafood, garlic, and chilli packed with umami flavour. Soft shell crab is now also on the menu, served with a jalapeño ponzu and a crispy lamb belly with gochujang and mint glazeanother dish that I should imagine will prove very popular here and was a favourite at our menu tasting day. The Firepit has kept its classic black miso cod, which I am glad of, as it is cooked perfectly beautifully flavoured and a great dish if you like something a little more delicate. The Firepit has also kept some popular side dishes, such as the charred tender stem broccoli with aged black vinegar, cashew caramelised red onion, and sesame, a firm favourite. The new menu includes a few new showstoppers, such as the Thai roasted cauliflower - a whole roasted cauliflower with their green curry and burnt cheese sauce with shiso; I loved this unusual flavour combo, and the tallow truffle fries, and tempura sweet fried potato are also going to be popular on this new menu. I would advise gathering your friends together, dressing to the nines, and ordering most things on the menu to share so that you can try everything. The presentation, as always, is artistic and alluring, but the real star of the show in terms of theatre and drama is the fire and ice sharing dessert platter, which is bedded on dry ice and a perfect and impressive way to end your meal. Like all the best things in life, the Firepit leaves you wanting more. It is a truly memorable meal for a special occasion aimed at those who enjoy a luxurious dining experience. The new menu is live now and the firepit restaurant is open Monday - Friday 5pm-9.45, Saturday 7.00pm-10.00pm and Sunday 7.00pm-9.45pm. restaurant.reservations@cavehotels.com, 01227 752 277 www.cavehotels.com/firepit-restaurant/
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