“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 (Excluding Saturdays)

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

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

Seasonal Set Menu

to begin

set cream of local peas & garden mint
pea shoot salad & crispy pea samosas

sea trout cured in local mermaids gin
pickled gooseberries, crème fraîche & soda bread

salad of crispy ox tongue
hay baked beetroot, caramelised shallots & sherry

to follow

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

grilled fillet of cornish mackerel
roasted cucumber, parmesan gnocchi, dill & lime
taramasalata

grilled cutlet of hampshire pork crusted with sea herbs
local tomatoes – semi dried & fondue
roast pork vinaigrette with palourde clams

to finish

rum baba
local raspberries, yoghurt & verbena

godshill cherry & pistachio “eton mess”
poached godshill cherries, cherry sorbet & pistachio crème chiboust

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

confit & oven roasted quail
tempura quail eggs, peas, broad beans
rapeseed oil jam

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 spinach & ricotta
grilled white asparagus, smoked almond pesto & parmesan lace
almond veloute

grilled day boat plaice “caesar”
sourdough crust, roasted red gem lettuce & living larder potatoes
anchovy & parmesan veloute

pan fried fillet of john dory
fennel choucroute, potato & apple pomme anna & caper raisin purée
perigord verjus with grapes & dill

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

breast of corn fed chicken – poached then grilled
bubble & squeak croquette, pickled girolles & smoked pancetta
roasted chicken veloute with manzanilla sherry