“It’s vital to me that guests can identify with the food they are eating – where it’s from, how it was farmed, grown or caught and the ethos behind its presentation”

Menu

Seasonal Set Menu
£24 for 2 courses and £29 for 3 courses
The Seasonal menu is available 12pm – 3pm & 5:30pm to 6:45pm (Excludes Saturday evenings & pre book only for dinner)

A la carte
£55 for 3 courses and £47 for 2 courses. Available Lunch and Dinner

Tasting Menu
Eight Courses £65 (Matching Wine Flight £45 Supplement)

Seasonal Set Menu

to begin

local tomato “panzanella”
mozzarella, sourdough, basil & local rapeseed oil

cuttlefish ink risotto
dill cured salmon, rock samphire grass & lemon

local wood pigeon pastrami
spring roll, mangetout & pak choi sal

to follow

potato & duck egg yolk ravioli
shaved summer truffle, broad beans & rainbow chard
warm truffle vinaigrette

grilled fillet of pollock
charred aubergine puree, chickpeas, harissa & feta
tagliatelle of local courgettes

slow cooked short rib of beef
vichy carrot puree, pickled heritage carrots & potato galette
tarragon jus

to finish

godshill cherry & almond tart
almond frangipane & pistachio ice cream

warm blueberry muffin
compressed pineapple & mint salad & pineapple sorbet

selection of local and continental cheeses
quince jelly (supplement £5 per guest)

A la Carte

to begin

cigarette of local green barn goats cheese
local heirloom tomatoes, burnt onion & nasturtium

local duck pastrami flavoured with chinese five spice
compressed watermelon, duck liver parfait & crispy hazelnut

ballotine of rabbit & native lobster
kohlrabi & lobster coral remoulade & sauteed lobster
lobster & tomato vinaigrette

tagliatelle of cornish cuttlefish
local garlic scapes, puffed cuttlefish cracker
soy & sesame dressing

day boat mackerel pate
cucumber & bonito jelly, avocado sorbet & lime cured mackerel
crispy pumpernickel bread

to follow

cannelloni of local courgette risotto
stuffed courgette flower with summer truffle & parmesan
warm truffle vinaigrette & crispy potato

grilled fillet of hake “caesar”
sourdough crust, roasted red gem lettuce & living larder potatoes
anchovy & parmesan veloute

yellowfin tuna poached in olive oil
artichoke & oyster mushroom “mimosa”, pak choi & charred corn
sesame, soy & lime sauce

barbecued rump of lamb
lamb shoulder hot pot, charred tenderstem broccoli
red wine lamb sauce

confit of hampshire pork belly
cigarette of pork cheek & lobster, celeriac puree & rock samphire
cider jus with granny smith apple