Below are examples of our dinner menu and weekend menu.
The menu is seasonal and may change slightly from day to day, as we strive to use the freshest ingredients from our local suppliers. We have our own forager, and grow vegetables and herbs in our allotment down the road from the restaurant.
(Please note: Prices are not shown due to multiple suppliers and seasonal products used to create the menu, hence £40- £50 per person is our guideline.
Take time to enjoy your meal! Your food, from both Dinner and Lunch menus, is cooked to order and we tend not to double book tables so please allow adequate time for your meal- approx 2-2.5 hours for a table of two. )
Example Spring Dinner Menu 2020
(Please remember to make us aware of any allergies or intolerances when booking!)
Roast quail breast, leg ragu, orange, juniper, salsify, date, game jus.
Beetroot cured chalk stream trout tartlet, mousse, beet & wasabi ice cream, dill, nori, ketchup.
Glazed pig cheek, wild boar lardo, cornichons, walnut, red onion jam.
Grilled mullet, Nduja polenta agnolotti, lemon dressed fennel,
saffron & tomato sauce.
Beetroot gnudi, roast beet fondant, caraway guile, smoked goats cheese.
Hampshire venison loin, celeriac carpaccio, ragu, horseradish, watercress, Grand Veneur sauce.
Salted Cornish cod, bacon & fresh truffle, Old Winchester, cauliflower gratin & veloute.
Duck spiced with Vadouvan & honey, duck fat carrot, ginger, rhubarb,
confit leg cigar.
Grilled lemon sole, lemon pomme puree, burnt cucumber,
breaded anchovy, sea vegetables.
Black garlic, tri leek & Old Winchester ravioli, charred broccoli heart, almond. (v)
Passion fruit curd tart, oat crumble, coconut gel, lychee & lime sorbet.
Valrhona & Porcini delice, chestnut filo, truffle, chestnut cremeux, Tonka bean ice cream.
Miso caramel fondant, brûléed banana, black sesame, pink peppercorn sorbet.
Madeleines with butterscotch sauce. (15 minutes)
Selection of cheeses (5), celery, walnut, cracker selection. or ~ Half board (3).
Please inform a member of staff of any dietary requirements or allergies and we will be happy to help.
A discretionary 12.5% service charge will be added to each bill, this charge is entirely optional and goes directly to the staff.
We are open Saturday & Sunday lunchtimes from 12pm
Example Weekend Lunch Menu
3 courses for £34 or 2 courses for £29.
(Please note this menu is unavailable for parties in the Private Dining room)
Please call the restaurant on 01962 844465 for further information or if you have any queries, and remember to book ahead to avoid disappointment.