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 down the road from 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 August 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,

poached beetroot, caper jam, watercress.


Slow cooked duck egg, peking style duck meat, spring onion puree, cucumber, pancake crumb.


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.


Stone bass, crispy mussels, white bean puree, ham, mixed bean salsa,

sea blight, chorizo dressing.


Roast breast of Hampshire grouse, pickled red cabbage, pearl barley, chicken of the woods, beetroot stalks, ground elder.


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

kohlrabi slaw, bacon popcorn.


Chargrilled brill, soya bean noodles, dashi, langoustine beignet, bok choy,

pickled crosnes.


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

gordal olive bread.


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

chick pea crumble.


Dark chocolate mousse, cookie dough, brownie, mint paste,

milk ice cream.


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


Mugwort panna cotta, blowtorched raspberries, whipped cream,

roast peach ice cream, honeycomb.


Lemon verbena parfait, dried strawberry, dehydrated chocolate mousse,

poppy seed shortbread, beech leaf sorbet.


Meadowsweet syllabub, cherry plum jam, greengage, dried marzipan.


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

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