The Ambrette at Rye

Wild and Exotic “Sagri” Barbecues at The Ambrette

The Ambrette at Rye Restaurant which has taken the town’s dining scene by storm since opening in December, has installed an outside Tandoor oven and Indian charcoal barbecue, to offer fine out door dining Indian style during fine weather.

The “Magnolia Garden” at the White Vine House, named after its tree which was spectacular in late spring.i Opening times are weather dependent, so no advance bookings will be taken.

The Ambrette’s location on Rye’s high street in the 5 AA starred White Vine House is drawing considerable numbers overnight guests to the historic Cinque Port.  Whilst locals and gastro tourist from London and beyond, have flocked to the East Sussex town to sample chef-patron Dev Biswal’s unique style of “culinary art”, the introduction of a special “Wild & Exotic” menu featuring meats such as zebra and kangaroo, as well as more traditional fare such as salmon, brochettes of spiced lamb, a grazing menu and a vegetarian platter, is expected to is expected to further expand the restaurant’s growing fan base.

Depending on local availability the exotic menu may also feature bison, water buffalo, ostrich, python and crocodile. 

Indian barbecues or “sagris” are a common feature at weddings and functions and integral part of the country’s street food scene.

The barbeque is available on The White Vine House’s terrace garden, which seats up to 16 guests, weather permitting, on a first-come-first-served basis, Tuesday to Sunday.

As long as the habitat is protected and hunting is sustainable, Biswal says there are many advantages in eating wild animals over those that are farmed.

“To top it all the exotic meats taste amazing – like everything else in life you don’t know it until you have experienced it,” he said.

Those making the journey are likely to find some unusual dishes on the daily-changing menu that are likely to include: 

Ideal as a starter, the tender South West African Ostrich Brochette is smoked with cloves then char-grilled on a low flame.

Tender boneless Fillet of Python from Vietnam is flamed with Indian dark rum then slow cooked in an Indian-style rich tomato and onion sauce for five hours. 

The Fillet of Crocodile from Southern Africa slow is cooked for several hours in an aromatic coastal Indian-style sauce of coconut, tamarind and spices.

The tender, succulent Zebra Steak pan-grilled is served with a complex sauce of plums, ginger and black pepper.

“Sometimes people laugh at me for admiring a specific vegetable, a species of fish or a piece of meat – “he rarer an ingredient, the more it fires me up, admits The Ambrette’s executive chef Dev Biswal, who is well-known locally for his passion for ingredients and food in general. “It’s naturally exciting when there is an opportunity to cook exotic meats such as python, a water buffalo and fillets of crocodile tail.”

Diners wish to ensure any specific dish is available for their visit, may pre order their meal a few days in advance. 

The Ambrette Restaurant at Rye

T: 01797 222 043  E: W:

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