Dinner Menu

Below is an example of our dinner menu, which is available 7 nights a week. 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 behind the restaurant.

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

(Please note: Prices are not shown due to multiple suppliers and seasonal products used to create the menu hence £40 – £45 per person is our guideline)

 Example July Dinner Menu 2014

Black Rat morcilla, patatas bravas, romesco, gordal olive,

sherry vinegar dressing.


Raw beef strips, Alexander seed salt, diced tongue, Kings Somborne yolk puree,

caper jam, watercress.


Paysanne salad of duck liver, lavender cured breast, lardons, gizzards, pickled shallots,

sweet mustard, romaine lettuce.


Chilled almond soup, olive oil, toasted sour dough, tomato jelly and granita.


Poached lobster, shellfish gnocchi, bisque puree, sea vegetables, Douglas fir rouille.


Cured trout, Portland crab, avocado, girolle and sweetcorn dressing,

corn bread, arrowgrass.


Line caught sea bass, crispy cockles, white bean puree, ham, mixed bean salsa, hogweed buds,

chorizo dressing.


Jamie’s Hampshire chicken breast, radish tops, salt baked radishes, sautéed chicken offal,

fat hen, fried bread, jus gras.


Middle White pork presse, baby back ribs, bbq sauce, blue potato salad,

kohlrabi slaw, bacon popcorn.


Cornish turbot, chopped rock oyster, seaweed oil, florets, black quinoa,

broccoli and soy relish.


Tempura courgette flower, goats curd, black olive paste, panzanella salad,

gordal olive bread.


Sirloin of buffalo, saag aloo potato, tandoori puree, rubbed aubergine, mince meat pakora,

chick pea crumble.


Dark chocolate pave, mint paste, chocolate sauce,

lovage ice cream.


Carrot cake, wild sorrel ice cream, candied walnuts, cream cheese frosting.


Mugwort panna cotta, blowtorched raspberries, chantilly cream,

roast peach ice cream, honeycomb, lemon balm.


Lemon verbena parfait, dried strawberry, dehydrated chocolate mousse,

poppy seed shortbread, beech leaf sorbet.


Duck egg custard, Pimms jelly, New Forest strawberries,

mint and elderflower meringue.


Tunworth cheese, crab apple and elderberry jam, pecan and raisin bread.

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