Example menus

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/Summer Dinner Menu 2021

(Please remember to make us aware of any allergies or intolerances when booking!)

Starters

90 day aged beef tartare, tallow fried sourdough, reindeer moss, pickled shimeji, roscoff onion, egg yolk ketchup. 

Jersey Royals poached in seaweed butter, New Forest asparagus, togarashi beurre blanc, sea vegetables, cured egg yolk. (v)

Hibachi grilled Wiltshire quail, soy pickled shiitake mushroom, grilled enoki, glazed bok choi, leg meat gyoza, teriyaki. 

Chalk stream trout mi-cuit, chilled cucumber & Isle of Wight wasabi gazpacho, nasturtium leaves & herb oil, cucumber relish. 

Mains

4 week aged Woolley Park free range duck, honey glaze, liver & duck ham tart, duck fat carrot, New Forest spring greens, hazelnut dukkah. 

*

Steamed Cornish hake with king oyster mushroom, rainbow radish, mushroom spaetzle, garden peas, broad beans, beurre noisette, barigoule. 

*

Dorset lamb leg & shoulder, compressed green pepper & cucumber, hand picked sea herbs,

confit garlic & nori pommes puree, oyster cream emulsion, lamb bone sauce.

*

Smoked curd & vegetable ash agnolotti, roasted shallot & Madeira consommé, wild garlic, kohlrabi,

purple sprouting broccoli, grelot onions, preserved lemon. 

*

Hibachi grilled monkfish, St Austell Bay mussel kiev in Vadouvan spice, broccoli puree, monks beard,

potato & sea herb curry. 

***

Desserts

Valrhona & porcini delice, filo, Madeira, tonka bean, chocolate crumble, chestnut.

*

Glazed passion fruit & clementine tart, crème fraiche,

yuzu & clementine granita, cocoa sorbet.

*

 Meadowsweet madeleines, miso butterscotch sauce.

*

Selection of cheeses (5), Muscat grape chutney, cracker selection. 

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.

Leave a Reply