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 November Dinner Menu 2014

Seared raw beef, leek ash mayonnaise, horseradish bread, smoked bone marrow, baby onions,

elderberry dressing.


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


Leg, breast and scotch egg of quail, alexander puree, pickled beetroots,

dandelion and beet leaf salad.


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

shredded omelette, shitake mushrooms, sake shallot rings.


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

tempura leaves, fried bread.


Marinated steelhead trout, wasabi crème fraiche, cucumber, fried squid, puffed rice.


Elwy lamb loin, Slipcote curd, hay baked turnips, horseradish and spinach puree,

blackened turnip, sprout leaves, potato and lamb balls.


Roast breast of guinea fowl, potato and leg meat pressing, pied de mouton,

poached langoustine, birdseed crumble, buttermilk foam.


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

cauliflower fungus and grape couscous, caper jam, verjus dressing.


Hand dived scallops, pigs blood cake, braised and pureed artichokes, sea beet, globes.


Onion squash polenta, seed granola, roasted and toasted squashes, hazelnut,

dried ginger bread, ricotta, orange syrup.


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

mushroom crumble, bark.


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

puffed barley.


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


Mandarin and white chocolate delice, cranberry cheesecake base,

blowtorched clementines.


Coffee and chocolate sponge parfait, mascarpone sorbet, chocolate sauce, dehydrated chocolate mousse.


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


Fourme d’Ambert, whipped Gorgonzola, walnut financier,

Pedro Ximenez jelly.

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