Templar Restaurant Wine Bar

27/10/2026

HIGHWEALD X TEMPLAR

Definitely one for the diary!

Join us at Templar on Thursday 19th November for an evening with Sussex w**e estate Highweald. Discover and savour a tasting flight of five of their best showcase estate w**es.

*19 November 2026*

An exciting evening of top-quality English w**e and the best of the catch from the South Coast.

Richard, our head chef, has been inspired to create small seafood and fish dishes using Kent and Sussex seasonal produce to accompany and match each of the w**es presented.

Hosted, walked and talked through on the evening by Highweald w**emaker extraordinaire Colm Evans.

Five w**es. Five small plates. One evening at Templar. Book now, £50 per person.

26/10/2026

For this w**e of the week we want to spotlight our Portal Da Estrela.

This medium body red has fresh red fruit notes like strawberry and raspberry, it’s supported by a gentle herbal touch, smooth tannins, and bright acidity. It’s a blend of traditional Portuguese grapes and a perfect choice for this time of year as we come into the colder months!

Available by the bottle.

**ebar

24/10/2026

Burnt honey & orange panna cotta, poached pear & blackberry compote.

Sounds scrumptious to you? Book a table at Templar today. Open Mon - Thurs 3-10pm and Fri - Sat 12-10pm

22/10/2026

Enjoy two courses for £24 at Templar, with seasonal dishes and a warm welcome, available every day up to November 30th

TEMPLAR is a new W**e Bar & Restaurant in Stratford showcasing a curated list of delicious w**es, matched with a seasonally rotating, creative menu of…

14/10/2026

This weeks w**e spotlight is on Ontañón

This Rioja is aged for 24 months in a mix of American and French oak barrels, followed by an additional 24 months in the bottle.

With aromas of dark bramble fruits, black plums, and cherries, it’s a full bodied and well-balanced w**e that has a long finish and rounded/smooth tannins.

Boutinot W**es

12/10/2026

New menu item! Sea-bass with fresh jalapeños, pickled watermelon radish, and coriander cress.

This diced sea-bass is cured in a tiger milk made in house with lemon, lime, ginger and red onion infused coconut milk. It is then served with crispy sea bass skin and polenta shards.

It’s bloody delish, pop by and give it a try while it lasts!

05/10/2026

It’s that time of year again! Templar is open for Festive party bookings now.

Menus are now available on our website. See our Christmas sharing menu or 3 course set menu both available between 1st - 23rd of December for bookings with 6 guests or more during the festive period.

For groups of up to 8 guests we offer full À la carte dining.

Drop us an email or head to our website to book your table today.

21/09/2026

This is what September at Templar looks like🥄

As Summer draws to an end, we’re soaking up these last rays of sunshine, and preparing for a cosy Autumn ahead with some new seasonal menu changes.

01/09/2026

As Tomato season reaches its peak we will be making the most of it by serving up our Panzanella salad. We use juicy Isle of Wight Tomatoes and top it off with fresh basil oil.

Just simply delicious 🍽️