(Please note our menu can change daily and below is only an example!!)
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.
Regarding children & young adults-
We respectfully ask that all young adults are 12 years old or above for evening bookings, for lunch we welcome younger children, but ask that they are old enough to sit at the table and order from the regular lunch menu as unfortunately, we are unable to provide high chairs or a children’s menu. For further information, questions or queries, please call us on 01962 844465.
(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 Winter Dinner Menu 2019
(Please remember to make us aware of any allergies or intolerances when booking!)
Duck liver parfait tart, Port & game jelly, duck ham, pickled Shimeji, cherry, cocoa nib.
Blowtorched mackerel, soy shiitake, rhubarb chutney, apple.
Quail breast, confit leg ragu, orange gel, compressed chicory leaves.
Beetroot cured chalk stream trout, wasabi, Granny Smith, pickled clams.
Winter chanterelles, Alexander & garlic gnocchi, chestnut & Madeira cream, Old Winchester.
Spiced duck breast, Jack be little, pumpkin puree, date & hazelnut,
pumpkin seed dukkah.
Pollock, mussels, tenderstem broccoli, potato espuma, almond, smoked Hens egg.
Hampshire venison loin, duck fat potato, salsify, cabbage,
sunflower seed crumble.
Seared Halibut, confit chicken terrine, trompette mushroom galette,
turnip fondant, kale.
Artichoke tart, Pied de Mouton, Roscoff onion, truffled Winslade fondue.
Calamansi curd pie, beech leaf gin, meringue, Autumn berries,
crème fraiche sorbet.
Valrhona & Porcini delice, tonka bean, dark chocolate aero,
Morello cherry sorbet.
Astarpungar, rice pudding, apple butterscotch, cherry, oat crumble, milk 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.