Call us on 01202 301509 for reservations

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FAVOURITES MENU

Your favourite food for all occasions, enjoy in the bistro or out on the deck, all day.

Starters

Soup of the day
chargrilled sourdough from Bridport bakers (V) (GO) 5

Chargrilled sourdough
marinated olives & red peppers, hummus, Hampshire rapeseed & balsamic dip (V) (GO) 5.5

Home cured corned beef hash
with a fried free range egg, HP jus 6

New Forest oyster mushrooms
sautéed in garlic butter on toasted homemade bread, crispy egg, pesto, pea tops 6.5

Grilled Cornish sardines
in garlic butter on toast, stewed heritage tomatoes 6.5

Chorizo Scotch egg
sweet apple purée, pea tops, chorizo oil, crackling 6.5

Roasted new potato & local squash salad
Rosary goat’s cheese, croutons, balsamic, pesto 6.5 / 11.5

English squid, potato & chorizo
sautéed in garlic butter, chargrilled baby gem, citrus & caper dressing 7

Sandwiches

CBLT – Chargrilled English chicken breast
smoked bacon, baby gem lettuce, sliced tomato 8.5

Free range egg mayonnaise & sun-dried tomato (V) 7

Mature Somerset cheddar, fresh apple, spicy tomato chutney (V) 7

All with a choice of white, granary or gluten free hand cut bread, salad & crisps

Mains

West Country burger
chargrilled steak patty (by Justin Aitken), baby gem lettuce, slow cooked onions, horseradish mayo, smoked bacon, mature Somerset cheddar, triple cooked chips, salad (GO) 13

Fish & chips
English hake fillet in crispy tempura batter, pea purée, triple cooked chips, tartare sauce 12.5

Chargrilled 8oz ribeye steak
selected by Justin Aitken, grilled portobello mushroom, tomato, confit onions, triple cooked chips, Madeira jus (GO) 20

Fresh tagliatelle
with mixed New Forest mushrooms, parsley oil, Old Winchester, pea tops (V) 12

Spiced 4 bean & tomato stew
with chorizo, garlic bread (veggie option available) (GO) 12

New Forest venison & chestnut pie
squash purée, root veg, quince & rosemary jus 14

Seasonal quiche
Jerusalem artichoke & Wookey Hole cheddar quiche, triple cooked chips, salad (V) 11

Beef fillet Wellington
roast cocotte potatoes, cabbage & smoked bacon, Madeira jus 24.5

Oven roasted breast of English chicken
dauphinoise potatoes, creamed corn & pancetta, trio of Jerusalem artichoke (GO) 16

Roast halibut
spiced 4 bean stew, chargrilled baby gem, tomato, pesto (GO) 18

Roasted root vegetable & chestnut pearl barley risotto
rocket, pesto, with a Cornish mackerel fillet (veggie option available) 12

Sharers

Veggie platter
seasonal quiche, duo of Somerset cheeses, hummus, chargrilled artisan sourdough, marinated olives & red peppers, homemade crisps, chutney (V) (GO) 14

Meat platter
homemade terrine, Dorset cured & roasted meats, chorizo Scotch egg, chargrilled artisan sourdough, duo of chutneys (GO) 18

South West cheeseboard
smoked Dorset Red cheddar, Rosary goat’s cheese, Somerset camembert, Vale of Camelot blue, Francis by James cheese, homemade oat biscuits, chutney, celery 16

Homemade salted crisps done in a nacho style
Somerset cheddar, pea & mint guacamole, roasted beetroot salsa, horseradish sour cream, slow braised beef shin 8.5

Desserts

Trio of Purbeck ice creams
sweet crumb, raspberry sauce, wafer (GO) 6

Vanilla bean crème brûlée
lavender shortbread, poached pear, honeycomb, raspberry sauce (GO) 6.5

Sticky toffee pudding
butterscotch sauce, Chantilly & praline sundae, popcorn, ice cream 7

Melting chocolate fondant
praline crumble, vanilla bean ice cream 8

Steamed spotted dick
golden syrup, vanilla Anglaise 6.5

Pumpkin meringue pie
hazelnut granola, Dorset yoghurt, vanilla Anglaise (V) 6.5

South West cheeseboard
smoked Dorset Red cheddar, Rosary goat’s cheese, Somerset camembert, Vale of Camelot blue, Francis by James cheese, homemade oat biscuits, chutney, celery (V) (GO) 8.5 / 16

(V) vegetarian dish or option available, (GF) gluten free, (GO) gluten free option available – please ask your server.

If you have any allergen queries then just ask and we will gladly advise.

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 or a room with us.

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