Set Menu
Starters
Salt cod scotch egg, confit bell peppers, guacomole, coriander salad
Ham hock terrine, sourdough croutons, Woodspeen piccalilli
Wild garlic and pea soup, parmesan arancini, pickled shallots Modena aged balsamic (v)
Mains
Confit lamb belly, onion couscous, wild garlic salsa verde sundried tomato rosemary sauce
Grilled seabream fillet, crushed lemon and parsley Jersey Royal potatoes pickled kohlrabi, dill fish broth
Shallot tarte fine, New Forest asparagus, duck egg, truffle emulsion (v)
Desserts
Banoffee choux bun, banana jam, caramelized banana ice cream caramel sauce
Chocolate and salted caramel tart, cocoa nib tuile, vanilla ice cream
“Rhubarb pavlova”
Rhubarb compote, poached rhubarb, blood orange mousse, blood orange sorbet
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2 courses £30 / 3 courses £35
(V) Please note that this dish can be altered to suit vegetarians.
Please let us know if you have any dietary requirements or intolerances.
A discretionary service charge of 10% will be added to your final bill.
The dishes may be altered on the time of your booking due to seasonality