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 April Dinner Menu 2014
Grilled cuttlefish, jamon crust, pistachios, crushed artichokes, crosnes,
blowtorched back fat.
Razor clams, roast salsify bark, grapefruit pearls, sea aster, confit fennel,
Rabbit saddle, wild chervil spaetzle, sea urchin butter, winkles, sliced black garlic,
Lamb belly cooked in charred rosemary oil, broad beans, lambs fry,
Chicken oyster, wings, cockscomb and skin, morel cream, English peas,
Onion bhaji, spiced lentils, curry rouille, apple, quail egg, chapati.
Veal sweetbread, black pepper pasta, beef heart bolognese, shaved truffle,
grilled radicchio, pesto.
Roast Anjou pigeon, baked quinoa, juniper baked kohlrabi, beetroot, cassava chips,
Confit fillet of halibut, Portland crab beignet, leek heart, Jersey royals, tempura Alexanders,
Hampshire free range duck, blood orange, crispy potato,
five spice Chinese cabbage.
Slow cooked beef cheek, stout, Dorset snails, violet artichoke, roasted cauliflower,
Waldorf flavours, salt baked celeriac, candied walnut, grapes, poached celery,
lovage, minus eight dressing.
Burnt honey parfait, black olive praline, fennel ice cream.
Sea buckthorn posset, mugwort aero, blood orange meringue, Douglas fir granita.
Medjool date cake, apricot puree, preserved lemon and white chocolate,
Moroccan spiced ice cream.
Custard tart, poached Yorkshire rhubarb, stem ginger ice cream.
Pistachio madeleines, fresh vanilla and honey yoghurt. (15 mins)
Artisan cheese board.