Naturally , we start with a cocktail each . As Number Eight places such emphasis on flavour , it is clear they value their cocktail menu and wine list just as much as their food . The pièce de résistance cocktail is their namesake and signature drink ‘ Eight ’ - an Instagrammable affair concocted from East London Liquor Co . Gin , Aperol , St Germain , lemon and egg white . It has a delicate , sweet taste that is a superbly satisfying start to a flavour-orientated meal .
Specialising in Mediterranean-inspired small plates , the menu is a painstakingly considered and carefully put together list of luxury artisan products found both locally and further afield , made into tempting dishes that prove difficult to choose from . When facing this dilemma , it is always my solution to ask the wait staff for their suggestion ; with this in mind I opt for the simplistic yet beautifully pleasing Padron peppers , an entrée dish that is at the height of food fashion at the moment . I am also recommended the burrata with aged balsamic and courgette pesto , which has been another big hit on Instagram over the past year . Both dishes are full of strong , established and beautifully rich flavours . Alongside these , I opt for two more dishes of my own choosing . A smoked salmon lover , I decide on the treacle cured Scottish salmon with orange and avocado . The tangy orange complements the smokiness of what is undoubtedly high-quality smoked salmon perfectly , a true flavour sensation that hits the peak taste spot of sweet and savoury . Artichoke is another favourite of mine , but I have never had artichoke quite like this before . Arriving warm and in the form of a salad , this dish is dressed with truffle and crème fraîche . Despite being gorgeously light , the intensity and divine flavours of truffle and artichoke greet the palate with sheer sensation - it is a dish I think I could eat forever .
As we move onto the mains , I can ’ t help but admire Stuart ’ s approach to food at Number Eight . In an age of culinary discovery , in which people strive to embrace new sensory experiences and different foods as much as they possibly can , Stuart ’ s vision for making fine and creative food more accessible fits perfectly with this 21st century societal desire and has been realised in the form of Number Eight . Although meticulously selected , through his dishes Stuart presents a plethora of flavour , produce and culinary creations for inquisitive and insatiable diners . His small plates are the perfect way to experience this , not only allowing variety but also showcasing ingredients and cooking at their finest .
The mains are slightly bigger than our starters ; they are not overwhelming and again come beautifully presented and prove to be gastronomic delights . The grilled Rye Bay scallops with nduja , sweetcorn and brioche crumb sit exquisitely in their fanshaped shells . The pan fried Scottish salmon with cauliflower puree and caper and raisin dressing also sits in artistic simplicity upon the plate . Both of these fish dishes are cooked to utter perfection and again embrace that ultimate pleasure spot of flavourcombination ; the salty freshness of the fish a heavenly ratio to the heady sweetness of the accompanying purees and dressings .
To finish , there is always dessert . I opt for the Bakewell tart with vanilla ice cream and my dining partner goes for the sticky toffee pudding with caramel sauce and vanilla ice cream - of course we share both of these to get even more of an extensive flavour hit . The desserts are indeed more familiar dishes than the previous , but still live up to their exquisite standards .
After our meal I am given the opportunity to once again speak to Stuart about Number Eight , it has now been four months since our last conversation and a lot has happened since then . ‘ Since opening we have received a lot of positive , honest feedback
from the team and guests alike . For me , that has been the highlight . It is the most important factor so far for myself and Cecilia . After all , Number Eight is a work in motion and needs to be adaptable and be able to listen . This is key to our delivery .’ I ask him what he would most like our readers to know about Number Eight as it is clear how much he values community . ‘ Number Eight is bespoke to the area and created to be not only part of the community , but a business that adds value to the area where possible . We work with a team of local Sevenoaks and Kent professionals that grow with us to create a great experience for all .’ In just four months , Stuart and Number Eight have achieved this and will continue to make fine-dining and high-quality food accessible to everyone . ‘ We want Number Eight to be accessible . That means that you can come along for drinks , lunch , dinner , the whole package . It is important to us that Number Eight is a familiar location for people to visit regularly with friends and family , no matter what the occasion might be .’
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