Easter Lunch Menu

Starter

Marinated Scallops, Radish, Apple, Pork Croquettes

Chicken Liver Parfait and Cherry Jammy Dodger

Cauliflower Emulsion, Charred Cauliflower, Black Garlic, Truffle Oil

Trio of Arancini, Tomato and Mozzarella, Crab and Parmesan, Pancetta and Pecerino

Main

Braised Pulled Beef Cheek Wellington, Pomme Dauphine, Carrot Puree, Spinach, Peppercorn Sauce

Roast Partridge with Red Cabbage, Parsnips and Wood Sorrel

Risotto of Butternut Squash, Gorgonzola, semi-dried Baby Plum Tomatoes, Pine Nuts, Basil

Trout Almandine, Green Beans, Pancetta, Whole Stuffed Trout pan-fried in Brown Butter, Silvered Almonds, Lemon and Herbs

Dessert

Poached ‘Yorkshire forced’ Rhubarb, Caraway Ice Cream, Pink Lemonade

Caramelized Banana and Walnut, Warm Peanut Sponge, Rum and Caramel Sauce

Biscuit Jaconde, Dark Chocolate Bavarois, Dark Chocolate Glaze, Milk Chocolate Sauce

English Russet ‘Tart Tatin’, Cinnamon Ice Cream, Five Spice

All dietary requirements can be catered for.

3 Courses £18.95

Easter Dinner Menu

Amuse Bouche

Starter

Marinated Scallops, Radish, Apple, Pork Croquettes

Chicken Liver Parfait and Cherry Jammy Dodger

Cauliflower Emulsion, Charred Cauliflower, Black Garlic, Truffle Oil

Trio of Arancini, Tomato and Mozzarella, Crab and Parmesan, Pancetta and Pecerino

Sorbet

Main

Beef Pulled Beef Cheek Wellington, Pomme Dauphine, Carrot Puree, Spinach, Peppercorn Sauce

Roast Partridge with Red Cabbage, Parsnips and Wood Sorrel

Risotto of Butternut Squash, Gorgonzola, semi-dried Baby Plum Tomatoes, Pine Nuts, Basil

Trout Almandine, Green Beans, Pancetta, Whole Stuffed Trout pan-fried in Brown Butter, Silvered Almonds, Lemon and Herbs

Dessert

Poached ‘Yorkshire forced’ Rhubarb, Caraway Ice Cream, Pink Lemonade

Caramelized Banana and Walnut, Warm Peanut Sponge, Rum and Caramel Sauce

Biscuit Jaconde, Dark Chocolate Bavarois, Dark Chocolate Glaze, Milk Chocolate Sauce

English Russet ‘Tart Tatin’, Cinnamon Ice Cream, Five Spice

Coffee and Petit Fours

All dietary requirements can be catered for.

6 Courses £28.95

Best of British 2025

Amuse Bouche

Seared Scallops, Vanilla Cauliflower, Yuzu and Squid Ink

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Starter

Red Wine Poached Pear, Beetroot, Rosary Ash Goats Cheese, Caramelised Walnuts

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Fish Course

Skate Wing Roasted with Rosemary and Orange, Caper and Orange Beurre Noisette, Oyster Chips

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Main Course

Spring Lamb Loin and Crispy Lamb Belly, Minted Peas, New Forest Asparagus, Mint Gel

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Dessert

Assiette of New Forest Strawberries

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Coffee and Petit Fours 

All dietary requirements can be catered for.

Caribbean Night

Amuse Bouche

Jamaican Salt Cod Fritters, Dipping Sauce

-

Starter
Pressed Jerk Chicken Terrine, Jerk Lollipop, Pineapple Gel, Chutney Plantain Crisps
Sorbet
Caribbean Fruit

-

Main
Pan Seared Blackened Mahi Mahi with Mango Salsa, Sticky Coconut Rice, Ginger & Lime Sauce

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Dessert
Spiced Rum Cake

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Petit Fours
Benne Balls

Japanese Night Menu

Amuse Bouche

Takoyaki Octopus Balls.

(v) Veggie Takoyaki.

-

Sushi Course

Assorted Sushi and Sashimi Platter, Pickled ginger Wasabi, Soy, Mooli Salad.

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Soup Course

Suimono, seaweed, Vegetables, Tofu, Shitake.

 (Japanese suimono with tofu and vegetables is a light and flavourful clear soup, silken tofu and a mix of fresh vegetables in a delicate and umami broth)

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Main

Soy and Sake Beef Fillet with Ponzu, Black mushrooms and Takikomi Gohan mixed Rice.

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Dessert

Shinsen’na Furutsu to Mochi no Moriawase

Menu coming soon...

Evening Taster Menu

Bouche

Seared Hand Dived Scallops, Peas, Roasted Hazelnuts and Spinach

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Starter

Braised Ox Cheek, Parsnip and Celeriac Ravioli, Maple Jus

-

Fish

Poached and Seared Halibut, Lobster and Squid Ink Tortellini, Passion Fruit Beurre Blanc

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Meat

Poached Pork Fillet, Radish, Thai style Consommé

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Game

Seared Venison, Butternut Pave, Sweetcorn and Chocolate

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Pre-Dessert

Egg and Soldiers

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Dessert

Lemon

Selection of Hand-Made Petit Fours