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 December Dinner Menu 2014

New Forest mushrooms, hens egg, bog myrtle oil, black garlic paste,

tempura leaves, fried bread.


Slow cooked octopus, gem lettuce, charred corn, barbeque sauce, seven spiced popcorn.


Seared raw beef, baby onions, horseradish toast, ash mayonnaise, elderberry dressing.


Confit pork belly, mugwort ramen, miso noodles, pak choy, shredded omelette,

shitake mushroom, sake shallot rings.


Leg and breast of French quail, scotch egg, Alexander puree, pickled beetroots,

foraged salad.


Marinated steelhead trout, wasabi cream, cucumber, fried squid, puffed rice.


Elwy lamb loin, goats curd, hay baked turnips, black mustard leaf puree,

blackened turnip, sprout leaves, potato and lamb balls.


Chargrilled monkfish tail, caramelized cauliflower puree, samphire, clams,

cauliflower and grape couscous, caper jam, verjus dressing.


Roast Cotswold chicken breast, stuffed thigh, pickled red cabbage, wood blewits,

purple sprouting broccoli, chestnut, bread sauce.


Cornish brill, braised oxtail, seared leek, mushroom ketchup, black and white quinoa, pied de mouton,

burnt leek, sea purslane.


Creamed spelt risotto, seared globes, baked Jerusalem artichoke, pickled crosnes,

flowering sprouts, three corner leek, choke crisps.


Smoked fallow venison fillet, sour cabbage, winter chanterelles, salsify cooked in fir,

mushroom soil, bark.


Mandarin and white chocolate delice, cranberry cheesecake base,

blowtorched clementines, mandarin sorbet.


Smoked apple pie, core ice cream, peel pastry, Baileys custard.


Yeast parfait, bread and butter ice cream, malt, gingerbread crumb,

puffed barley.


Warm chocolate brownie, Tia Maria jelly, chocolate sauce,

mascarpone sorbet.


Black Rat madeleines served with butterscotch sauce. (15 minutes)


Cheese fondue with truffle and spiced bread.

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