Menu

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.

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 £42- £46 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. )

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 Example November/December Dinner Menu 2018

 

Starters

Partridge, crispy leg, spiced pear, walnut, blue cheese aero.

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Hand dived scallops, vanilla cauliflower, brown shrimp, roe, saffron.

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Beef fillet carpaccio, octopus, white onion ice cream, shallot, Alexanders.

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Rabbit & ham hock terrine, heritage carrots, liver, quince, bacon granola.

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Beetroot cured chalk stream trout, horseradish cream cheese, pumpernickel.

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Perl Wen & caramelized onion filo parcel, beetroot prune, port, figs.

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Mains

Ox heart, veal brain, onion, shallot, bone marrow pommes anna, kale.

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Guinea fowl, celeriac, bon bon, black truffle, fondant potato, foraged mushrooms.

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Hampshire venison loin, faggot, parsnip, red cabbage, elderberry, salsify.

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Halibut, black garlic, mussels, artichokes, sea vegetables, squid ink.

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Line caught pollock, seaweed, cauliflower, curried raisins, popcorn cockles.

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Goats curd rotollo, chestnut stuffing, butternut squash, chanterelles, buckwheat granola.

***

Desserts

Pine nut parfait, Douglas fir, rice pudding puree, mango, sorbet.

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Rosehip cheesecake, meringue, pistachio, beetroot, sorbet.

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Apple & mincemeat sponge, brandy custard, mulled fruits, roast apple & mince pie ice cream.

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Madeleines with butterscotch sauce. (15 minutes) 

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Espresso mousse, bitter chocolate, beefsteak vodka, aero, mascarpone.

 

Selection of cheeses (5), apple, hedgerow jelly, cracker selection.  or ~ Half board (3).

Please be aware dishes containing game may contain traces of shot.

  

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 £29 or 2 courses for £26.

(Please note this menu is unavailable for parties in the Private Dining room)

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Please call the restaurant on 01962 844465 for further information or if you have any queries, and remember to book ahead to avoid disappointment.

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