Starters

VENISON TARTARE

Cured duck egg yolk, parsley, capers, shallots

HAND DIVED ORKNEY SCALLOPS

Chicken wings, Hampshire watercress, celeriac, truffle

ROASTED QUAIL BREASTS

erusalem artichoke, lentils, honey, soy

ROASTED PEAR

Maple, lemon, walnuts, blue cheese dressing

LYMINGTON SKATE WING

Cucumber, tomato, dill, curried mussel velouté

Main Courses

GIGHA HALIBUT

Smoked belly bacon, mushrooms, onion, mustard velouté

HAY SMOKED SQUAB PIGEON BREASTS

Parsnip, bitter chocolate, raisins, walnuts

WINTER TRUFFLE RISOTTO

Tunworth cheese, chervil, pine nuts

LYMINGTON WILD SEA BASS

Iberico ham, beer pickled onion, red wine sauce

CREEDY CARVER DUCK BREAST

Foie gras, heritage carrot, honey, hazelnut

TASTING MANGALITSA PORK

Sweet potato, pickled white cabbage, apple

Dessert

CHOCOLATE GANACHE

Sea buckthorn, hazelnut, crème fraiche sorbet

LEMON PARFAIT

Meringue, warm griotte cherry sauce

PRALINE & CHOCOLATE CREMEAUX

Orange, baileys Ice cream

BRAEBURN APPLE & ROSEMARY TARTE TATIN

Cornish clotted cream ice cream

SELECTION OF BRITISH AND FRENCH CHEESES

Apple & mango chutney, fig & walnut crackers

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