Time and Place: Scott Paton’s Tasting Menu at Àclèaf

Written By becky Nowell

"At Àclèaf we have dedicated our craft to heritage flavours deep rooted in a sympathetic and restrained style. I invite you to share in our latest evolution, as my team and I show you, our guests, a true expression of time and place through world class ingredients and hyper seasonal produce. To underpin our perpetual ethos of; Truth with elegance."

– Scott Paton, Head Chef

There’s something special that happens when skill and creativity come together. At Àclèaf, that journey begins with a glass of Blanc de Blancs from Kent — the first step in a menu shaped by place, season, and feeling. Chef Scott Paton’s tasting menu is more than a series of dishes. It reflects his philosophy: honouring heritage flavours with a modern, refined touch, using the best seasonal ingredients and thoughtful pairings.

SNACKS

Paired with: Blanc de Blancs, Kent

An elegant introduction. These refined snacks awaken the palate with subtlety and texture, offering a glimpse into the menu’s narrative arc.

CAVIAR

Paired with: Albariño Espumoso, Rías Baixas

Caviar, pristine and nuanced, meets the coastal breeze of Rías Baixas. The Albariño Espumoso brings lift and salinity — a pairing that is both fresh and profound.

TURBOT

Paired with: “Grains de Celles”, Champagne

A study in delicacy. The turbot is prepared with restraint, allowing its natural sweetness to shine against the finesse and structure of a grower Champagne.

QUAIL

Paired with: Brut, Kent

Tender quail, full of quiet intensity, is balanced by the bright acidity and orchard fruit of an English Brut — a moment of earthiness and elegance combined.

WAGYU

Paired with: Blanc de Noirs, Kent

Here, the menu reaches its crescendo. Rich, marbled Wagyu, offset by the bold yet graceful profile of a Kentish Blanc de Noirs — a statement in luxury and control.

PEACH

Paired with: Junmai Ginjo, Akashi

A palate cleanser of sorts, yet so much more. The seasonal peach is delicate and juicy, pairing harmoniously with the floral, lightly polished notes of Junmai Ginjo — an East-meets-West dialogue in dessert.

CHOCOLATE

Paired with: “Le Terroir”, Champagne

A final, indulgent embrace. Deep, velvety chocolate finds surprising harmony with Le Terroir, a Champagne that offers tension and minerality — ending the journey not in decadence alone, but with clarity and elegance.

We welcome you to join us at Àclèaf and share in this latest evolution.

becky Nowell
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A focus on: Mango