The restaurant and bar form the heart of the operation. The Head Chef, Rod Grossmann previously worked at the restaurant Moro in London. Rod's menu has Mediterranean influences and food is presented simply with slavish respect for fresh and seasonal ingredients, sourced from the local farms of Kent and Sussex.

Much of the fish and seafood is freshly caught by the trawlers of Rye Bay. The bar offers a large range of wine by the glass, including those from vineyards in East Sussex and Kent.

Lunch is served daily from 12-3pm
Dinner is served daily from 5-9pm(9.30pm on Fridays and Saturdays)

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As the central coaching inn in Rye, The George's Dragon Bar has long been one of the town's most popular drinking venues. The pub serves Sussex ales, draught cider, and continental beers. There's also a wide selection of wines by the glass and a healthy representation from local English vineyards like Chapel Down in Tenterden.

Nestled next to the restaurant, The Dragon boasts a relaxed, convivial atmosphere.

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