Nick Levantis and Darryl Healy will open the new restaurant on the site that was previously Sands at Bleak House following an extensive refurbishment. It will have a dining room that comprises 76 covers with additional seating for 24 people in the bar and a 16-cover a private dining room.
The garden will open in summer 2024 with an additional 60 covers.
Executive chef Mark Wadsworth, who grew up in Surrey, will head up the kitchen. Wadsworth’s CV includes Michael Wignall at The Latymer in Bagshot, The Ginger Pig in Hove, and most recently head chef at The Salt Room in Brighton.
Head chef will be Adam Reclik who most recently has worked as head chef at One One Four in Teddington and as sous chef at London’s Hotel
The Gosling will serve a menu of modern European cuisine that will include starters such as rock oysters with shallot vinegar and lemon or burnt butter and seaweed oil; lobster crumpet with beurre noisette, miso, and chives; and Jerusalem artichoke and truffle cigar.
Main dishes will include pan-roasted halibut, lobster dumpling, baby spinach, ginger and lobster butter; wild venison haunch, smoked celeriac, cep, purple kale, blackberries, venison crumble; and Sussex wagyu steak burger brioche bun, emmental, wild mushrooms, smoked lardo, and house chips.
To finish, dishes will include crème brulee doughnut with Madagascan vanilla ice cream; a warm cinnamon roll with calvados ice cream, picked thyme; and dark chocolate mousse,
salted caramel, crème diplomat and blackberries.
Levantis and Healy were part of the team behind Village London, which launched Village East and The Garrison. In April 2011, they became manager and head chef respectively at Riding House Café in London’s Fitzrovia alongside owners Clive Watson and Adam White and in the same year took on The Swan in West Malling, Kent.
In 2016, they launched Amano in West Malling, a restaurant and boutique hotel that specialised in authentic Italian food but which is no longer part of their portfolio.