The Union Rye

The Union, Rye

The Union is a restaurant and bar set in a beautiful 15th century building at the heart of Rye, with a menu made from seasonal produce that is primarily British and local to Rye and the East Sussex region. The small menu changes daily depending on what ingredients are best and what is available each day.

Taking pride in hand making as much as possible in house, such as ricotta, black pudding, crackers and ice creams, the team always source the very best ingredients they can.

Head Chef Ben Dafforn’s career has taken him from London institutions J Sheekey and Simpsons on the Stand before honing his cooking style at The Union of unpretentious, simple and restrained food, believing the ingredients should speak for themselves.

Start with Colchester oysters and jalapeño relish and a glass of Westwell Pelegrim and scoop up house-made ricotta and Jerusalem artichoke, rosemary and Kentish honey with caraway crackers. Dishes that are ideal for sharing might include roast celeriac with oyster and shiitake mushrooms, tarragon and hazelnuts or crispy duck egg with smoked bacon and brussels sprouts. Main courses are still perfect to share, or just keep to yourself, such as whole partridge and house black pudding; wild venison, lardo and myrtle berry and for a real treat, a tranche of stunningly fresh wild halibut with brown crab bisque. For pudding try the apple & pear tart tatin and whiskey cream for two to share.

The Union’s sister restaurant, The Plough, is less than five miles away on the Udimore Road with views over the fields down to the sea. The Plough is a countryside destination pub with a menu of small and large plates and a selection of pub classics.

Sample menu
Colchester rock oysters, jalapeño relish each 3 half doz. 15
Roast celeriac, oyster & shiitake mushrooms, tarragon, hazelnuts (ve) 13
Butterbean hummus, pumpkin seeds (ve) 6
Charred hispi, caraway, chilli, lemon, almonds (ve) 8.5
House ricotta, Jerusalem artichoke, rosemary, Kentish honey (v) 8.5
Cured chalk stream trout, horseradish cream, capers 15
Crispy duck egg, smoked bacon, shallots, brussels sprouts 8.5
Mackerel, grain mustard & honey 14
Whole partridge, house black pudding 16 Wild venison, lardo, myrtle berry 23
Castle Farm bavette steak, smoked garlic & bone marrow butter 24
Wild halibut tranche, brown crab bisque for two to share 39.5

Sourdough, caramelised onion butter (v) 4
Sautéed potatoes, garlic, rosemary, thyme (ve) 6
Ratte potatoes, sorrel, walnut oil (ve) 5
Rainbow chard, roasted cobnuts (v) 7
Dressed autumnal leaves (ve) 6
Heritage beetroot, sweet wine reduction (ve) 6

Chocolate parfait, hazelnut, blackcurrant sorbet (ve) 8
Apple & pear tart tatin, whiskey cream for two to share (v) 14
Spiced parsnip cake, white chocolate ice cream, pistachio (v) 7.5
Buttermilk pudding, Medjool date, cinnamon crumb 7
Olde Sussex cheese, Eccles cake (v)

Kitchen opening times (bar open 12pm – 10pm daily)
Monday - Wednesday 12pm - 3pm / 530pm - 9pm
Thursday closed for lunch / 530pm - 9pm
Friday - Sunday 12pm - 3pm / 530pm - 9pm

8 East Street, Rye, East Sussex, TN31 7JY
Tel: 01797 2229289 | www.theunionrye.co.uk | Instagram @theunionrye