Following on from a local press review and a recommendation, we booked a table for lunchtime to celebrate my wife's birthday. We have lived in the area for some years but have until now never visited Riggings...our loss.
As has been said before on other reviews, this is not fine dining if that is what you want, but what you do get is a bright cheerful lounge full of memorabilia to keep you occupied while your starter choice is freshly cooked, and well cooked honest food from an interesting menu.
We opted for an East Street Smokie, a concoction of smoked fish, mushroom and tomato in cream and baked in the oven. Just a nice sized portion for a really rich and unusual dish. If I had any complaint it might have been better served with some brown bread fingers to scoop up the delicious baked cream. I should add that a hearty roll with curls of butter was served at the commencement of the meal and it sufficed, I am sure more would have been produced on command. Where oh where does one get served curls of fresh butter in this day and age even at so called 'high end' restaurants.
We then went for the fresh lobsters caught and supplied by local fisherman. You could have them prepared a la Mayonnaise, Thermidor, even Newburg should it be your fancy and were a steal at £17.50 for a whole lobster. Salad or/and buttered minted new potatoes included...delicious!
If you want Chic or Michelin maybe Riggings is not for you....if however you want to find a little gem, tucked away on the edge of town, then do go and enjoy good freshly cooked ingredients at bargain prices. The lobsters twinned with a well chosen New Zealand Sauvignon Blanc will liven even the most jaded of palates. The owners too take time and trouble to talk about their passion for fresh food, and chef was able to share some of his valuable time to talk about his dishes.
So take some time out and find Riggings tucked away in sunny Herne Bay...it will not disappoint in terms of value, cuisine, and friendly banter...we will return....maybe the fresh dressed crab....maybe the moules mariniere or the baked bream who knows!
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