Good food, laid bare.
Frequently changing, seasonal six course tasting menu for £65 and optional wine flight for £35.
*PLEASE NOTE THAT WE ARE UNABLE TO CATER FOR ANY DIETARY REQUIREMENTS, DISLIKES OR ALLERGIES AND WE ARE UNABLE TO OFFER ANY SUBSTITUTIONS*
We are open for dinner Wednesday to Saturday.
Please read our terms and conditions on the reservations page before making a booking.
Due to the distancing restrictions within restaurants and the size of Stark, we are only able to take bookings for tables of two at the moment. Hopefully this will change soon, but we need time to run this new service and work out how best to accommodate additional/larger bookings in the coming weeks.
Now, more than ever, it is imperative that customers stick to their booking time of either 6pm or 8.30pm as we need time to serve the meal at a comfortable pace, as well as time in between the sittings to clean everything before we begin again.
A late arrival -for any reason- may result in an incomplete meal if the kitchen can't serve all six of the courses in the time left after your arrival. However, this will not alter the price of the menu as all ingredients will still have been bought and prepped for each booking so please factor in time to travel, potential traffic and parking searches when planning your journey to us. We want every single customer to have the best experience possible at Stark and we do everything in our power to try and make that happen.
We apologise in advance for having to be even stricter than usual with timekeeping, but Stark is so small and delicately run that even the slightest time deviation (earlier or later by more than 5 minutes) can drastically alter the flow of it all for the kitchen which, in turn has a knock on effect for all customers, not just those most recently arrived.
Bookings are now available to reserve from Wednesday 5th August 2020.
We thank you for your understanding and continued support during these uncertain times.
STARK by Ben Crittenden is available to pre-order now. As well as offering recipes from the restaurant's favourite tasting menu dishes and additional tapas recipes, STARK provides readers with an insight to the world of cheffing. This book pulls no punches, featuring a raw and emotional story of Ben's life as a chef, from the start of his career as an apprentice, to how he came to be Thanet's first Michelin-starred chef. Pre-order a copy of STARK here.