The George Celebrates Rye Bay Scallop Week
This boutique hotel is one of the most inspiring coaching-inn conversions we’ve seen in Southern England. The George in Rye ballroom’s high walls are hung with a diverting bird-patterned wallpaper; the chairs clad in monochrome Florence Broadhurst textiles. It’s decor that makes for love-at-first-sight stuff, and it’s neatly placed in the quietly charming, pottering-pace coastal town of Rye.
The George Grill and Bar are temples of all day dining, serving a modern European menu with a sunny, Mediterranean slant. At the heart of the kitchen is a wood-charcoal grill, where Head Chef Gabriele and his team fast-cook seafood just caught from Rye Bay, local meats and vegetables.
Two beautifully chosen starters that will feature on the à La Carte menu at The George Grill that celebrates Rye Bay Scallop week 2013:
Pan Fried Rye Bay Scallops
with Pea Purée and Cured Quail Egg Yolk
Scallops Ceviche
with Dried Black Olives, Chilli and Lime
SCALLOP & WINE INDULGENCE EVENING @ THE GEORGE
Tuesday 5th February 2013, 7:30pm
Sponsored by Anthony Byrne Fine Wines
Hosted at The George in Rye in the Benson Room
£55.00 – Four or Five Course Menu including wine
An exquisite and culinary delightful evening carefully planned and executed by the Head Chef. Each dish will be beautifully matched by an Anthony Byrne Fine Wine chosen by The Grill Maître D’ hotel. The wine selected will be presented with a brief discussion of the origin, style, and flavours that compliment this special menu.
