Cafe opening times:
Tuesday - Sunday
10am - 4.30pm
With stunning views across Margate Sands and an outdoor terrace, you can enjoy our cafe's modern seasonal cuisine whatever the weather.
Every season we create a new menu, and can cater for dietary requirements including vegan and gluten free. We aim to prepare our food with ingredients sourced from local independent suppliers, and are a member of Produced in Kent. Free wifi available.
ALL DAY KENTISH BREAKFAST from 10am-3.30pm
Warm smoked back bacon sandwich, Windmill allotment leaves, £6.25
Smashed Butterbean with chilli on sourdough toast, thyme roast tomato, free-range poached eggs and micro cress, £7.95
Green eggs: purple sprouting broccoli, wild garlic, baby spinach leaves, green chilli and tamari, free-range poached eggs, sourdough toast, £8.50
Turner Hash: local pork sausage, smoked back bacon, chorizo, new potatoes, cherry tomatoes, dash of Worcester sauce and a free-range fried egg, £8.75
Seaside Hash: smoked haddock, spring onion, new potatoes, wilted spinach, a pinch of cumin, free-range fried egg, £8.95
Sauteed Portabello mushrooms with garlic and thyme, baby spinach, toasted sourdough (Vegan), £8.25
Add a free-range poached egg, £1.00
Grilled Sardines, puy lentils, preserved lemon, black olive and parsley salad, £10.25
Kent asparagus, purple sprouting broccoli, white anchovy dressing, pea shoots, toasted almonds, £9.95
Avocado and watercress salad, chicory, radish, grapes and smoked paprika croutons, £9.95
Cod fish finger bap, gem lettuce, tartare sauce, heritage carrot, radish and fennel slaw, £10.95
Smoked Mackerel salad, Jersey potatoes, cucumber, dill crème fraiche, £11.50
Soup of the Day, homemade savoury scone and butter, £5.50
CHILDREN’S MENU (under 12s)
Mini Turner Hash, £4.95
Mini Seaside Hash, £4.95
Kids Lunch box: choice of sandwich, Pom Bears, fruit, raisins and juice carton, £5.50
Turner Contemporary's cafe is now using Vegware packaging and straws, which is packaging made from plants sustainably sourced. We are working with all our departments to continue to make our work environmentally sustainable.