Call us on 01202 301509 for reservations

Menu

LOCAL & SEASONAL A LA CARTE MENU

Seasonal flavours from locally sourced ingredients, working with small niche suppliers to bring you the best regional produce

Starters

Tossed salad of Vale of Camelot blue cheese, poached pear & celery topped with crunchy hazelnut granola (V) (GO) 6.5

Pan seared scallops lightly seasoned with curry, on sautéed local rainbow chard & heritage tomatoes, saffron & vegetable broth (GO) 9.25

Roast red pepper, oyster mushroom & spinach cannelloni, tomato & pesto dressing, nuts & seeds, fresh watercress (V) 6.5

Soup of the day, chargrilled sourdough (V) (GO)

New Forest asparagus on home baked crostini, soft boiled egg, wild garlic leaf, hollandaise sauce (V) (GO) 7

Chargrilled sourdough topped with sautéed local mushrooms & braised pork cheeks, crispy poached egg, Madeira jus 6.5

Thinly sliced tea-smoked duck breast, potato salad, crispy con t duck bonbons, orange dressed leaves (GO) 7.25

Mains

Trio of coffee & liquorice seasoned pork, roasted fillet, slow cooked belly, mini roast potatoes, pork cheeks with greens, liquorice jus, crackling (GO) 16.5

Beef fillet Wellington, roast cocotte potatoes, cabbage & smoked bacon, Madeira jus 22

Pan roasted breast of chicken, garlic & rosemary roasted new potatoes, purple sprouting broccoli, smoked paprika & oyster mushroom sauce (GO) 16

Cornish mussels cooked in saffron, asparagus & vegetable broth finished with wild garlic, served with triple cooked chips, garlic bread (GO) 17

Twice baked Wookey Hole Cheddar soufflé, New Forest asparagus, dippy croutes (V) 13

Roast breast of duck, old school duck suet pudding, seasonal greens, quince jus 17

Winter root vegetable & nut croquette, creamed heritage tomatoes & kale, soft poached egg, tomato sauce (V) 12

Pan fried fillet of hake, rosti potato cake, tomato butter & dill sauce, buttered chard, samphire & capers (GO) 18

Desserts

Trio of Purbeck ice creams or sorbets, crispy wafer (GO) 6

Apple & rhubarb crumble, vanilla custard, clotted cream ice cream 6

Sticky toffee pudding, butterscotch sauce, chantilly & praline wafer cone, popcorn, ice cream 6.5

Strawberry parfait, rose infused chocolate ganache, salted peanut praline, strawberry sauce 6.5

Local cheeseboard – smoked Dorset red, rosary goats, Somerset Camembert, Vale of Camelot blue, Francis by James, homemade oat biscuits, chutney, fruit (GO) 8.5

Melting chocolate fondant, praline crumble, vanilla bean ice cream 7

Snow eggs – soft Italian meringue, New Forest strawberries, mint & black pepper syrup, popping crumbs (GO) 6

Vanilla bean crème brûlée, lavender shortbread, poached pear & honeycomb, raspberry sauce (GO) 6

FRANCIS BAUMER

Head Chef, mentor

I love local, seasonal produce. I work closely with our passionate suppliers to craft the finest dishes. I especially enjoy developing and mentoring junior chefs in our brigade.

I love local, seasonal produce. I work closely with our passionate suppliers to craft the finest dishes. I especially enjoy developing and mentoring junior chefs in our brigade.

BOOK NOW

Open seven days a week

Breakfast daily 8.00am - 11.30am     Food served 12.00pm - 10.00pm       Bar closes at 11.00pm

Breakfast daily 8.00am - 11.30am
Food served 12.00pm - 10.00pm
Bar closes at 11.00pm

Whether you're popping in for a Sunday lunch with family, a bite to eat with friends or a romantic dinner for two, you can book a table with us.

IN NEED

OF A HUG?

JOIN OUR LOYALTY SCHEME FOR AMAZING WEEKLY DEALS