Example Menus

These menus are served as a tasting experience. Guests are not required to choose dishes but instead get to sample the whole menu.

Summer

    • Parmesan Wafer with Thinly Sliced Beef Fillet

    • Rocket and Garlic Miso

    • Black Sesame, Hazelnut and Apple Trout Tartar Taco with Greengage

    • Crown Prince Squash Fritter with Romesco Sauce, and Buffalo Mozzarella

    • Sharing Platters of Warm Confit Hampshire Tomatoes, Herby Sheep’s Curd, Bacon Crumb with Epis Bread

    • A selection of Compound Butters: Fig Honey and Walnut, Tarragon and Pink Peppercorn, Maitre d’Hotel, Smoked Black Garlic, Sun-Dried Tomato

    • Seared Trout with Basil Oil and Sauce Vierge. Braised Fennel and Chard with Coco Beans and Griddled Squash

    • Tomato Elixir with Parmesan Foam

    • Slow Roasted Bere Mill Lamb Shoulder and Feta ‘Cigar’ on a Warm Carrot, Squash and Chickpea Hummus

    • Sous Vide Bere Mill Lamb Rump with Smoked Aubergine Caponata in Courgette Involtini. Potato Pave, Chanterelles

    • Sorrel Sorbet

    • Cheese, Fig Chutney and Socca Bread

    • Blackberry and Apple Honey Syllabub with

    • Honeycomb Tuille

    • Lemon Verbena and Autumn Raspberry Bavarois

    • Fresh Mint Tea, Coffee and Dark Chocolate Nibble

Autumn

    • Truffle Potato and Butternut Terrine with Pickled Walnuts, Wild Mushroom and Truffle Cream

    • Apple Involtini with Chalkstream Trout Rillette, Crunchy Chilli Apple Jam

    • Parmesan Cones with Seared Bere Mill Beef Fillet, Rocket and Garlic Miso Mayo

    • Epis Bread with Compound Butters: Smoked Black Garlic; Spiced Honey, Cumin and Almond; Umami; Hampshire Blue Cheese; Lemon Sorrel

    • Alongside: Sharing Platters of Confit Pumkin and Squash. Celeriac Remoulade. Charred Spring Onion. Chermoula. Caramelised Onions and Sherry Soaked Raisins

    • Ballottine of Mosaic Trout. Roasted Cauliflower Yeast Purée. Chive Oil. Pickled Heritage Beets

    • Autumn Squash Cappuccino with Parmesan Foam

    • Porcini Doughnut with Sous Vide Bere Mill Beef Fillet, Roast Garlic Mayo and Buttery Bere Mill Leeks

    • Slow Roast Bere Mill Lamb Shoulder Cigar with Roasted Squash, Feta and Pinenut. Hot Cumin Mint Sauce. Carrot Hummus. Crunchy Cavelo Nero. Spiced Yoghurt and Smoked Garlic Ketchup

    • Fig Leaf Sorbet

    • Chia Cracker, Hampshire Chedder, Plum and Port Chutney

    • Pre-Dessert. Quince and Pear Bakewell Alaska

    • Apple. Sweet Woodruff Toffee Sauce. Tuille Vanilla Leaves

    • Dark Chocolate Nibble

Winter

    • Caramelised Onion Tarte Tatin with Sheep’s Cheese, Balsamic and Thyme

    • Autumn Squash Fritter with Garlicky Carrot Top Labneh, Trout Tartare and Chilli Apple Jam

    • Parmesan Cones with Lightly Seared Beef Fillet, Rocket and Garlic Cream

    • Fougasse Bread with Compound Butters: Smoked Black Garlic, Fig, Honey and Walnut, Umami, Blue Cheese, Paprika and Chipotle

    • Alongside: Sharing Platters of Warm Confit Squash, Charred Roscoff Onion, Toasted Walnuts, Herby Ricotta and Sherry Soaked Raisins

    • Ballottine of Mosaic Trout. Ferment Butter Sauce, Pickled Salsify and Red Rice

    • Kabocha Squash Cappuccino with Parmesan Foam and Cep Powder

    • Slow Cooked Bere Mill Lamb Shoulder with Carrot and Cumin Veloute, Vanilla Pomme Purée, Kale Crisps, Glazed Parsnips and a Charmoula Oil

    • Porcini Doughnut with Sous Vide Bere Mill Beef Fillet and Buttery Cavelo Nero

    • Fig Leaf Sorbet

    • Cheese, Quince and Gougeres

    • Chocolate Mousse Gateau with Tonka Ganache

    • Honeyed Apple Diplomat with Sweet Woodruff Toffee Sauce

    • Fresh Mint Tea, Coffee and Dark Chocolate Nibble