Lunch Menu

Starter

Chicken Consommé

Cornish Mussels, Smokey Bacon, Leek, Cider Cream Sauce.

Covent Garden Layered Vegetable Terrine, Red Pepper Jelly, Golden Beetroot Relish.

Potted Gammon, Peppered Pineapple, Frisee Salad, Chive Oil.

Main

Glazed Shin of Beef, Bone Marrow Crumb with Butter January King Cabbage.

Pulled Chicken Ham Hock and Leek Shortcrust Pie, Vichy Carrots, Pomme Puree. Chicken and Mushroom Velouté

Seared Salmon Honey Mustard Glaze, Braised Pak Choi, Wild Rice Pilaf.

Pumpkin and Coconut Kalan, Parippu Dal

Dessert

Lemon Tart, Textures of Lemon

Rum and Banana Souffle, Caramelized Banana and Rum Milkshake

Beetroot and Chocolate Cake, Beetroot and Chocolate Ganache, Crème Chiboust

Baked Alaska

All dietary requirements can be catered for.

3 Courses £18.95

Dinner Menu

Amuse Bouche

Starter

Chicken Consommé

Cornish Mussels, Smokey Bacon, Leek, Cider Cream Sauce.

Covent Garden Layered Vegetable Terrine, Red Pepper Jelly, Golden Beetroot Relish.

Potted Gammon, Peppered Pineapple, Frisee Salad, Chive Oil.

Sorbet

Main

Glazed Shin of Beef, Bone Marrow Crumb with Butter January King Cabbage.

Pulled Chicken Ham Hock and Leek Shortcrust Pie, Vichy Carrots, Pomme Puree. Chicken and Mushroom Velouté

Seared Salmon Honey Mustard Glaze, Braised Pak Choi, Wild Rice Pilaf.

Pumpkin and Coconut Kalan, Parippu Dal

Dessert

Lemon Tart, Textures of Lemon

Rum and Banana Souffle, Caramelized Banana and Rum Milkshake

Beetroot and Chocolate Cake, Beetroot and Chocolate Ganache, Crème Chiboust

Baked Alaska

Coffee and Petit Fours

All dietary requirements can be catered for.

6 Courses £28.95

Burns Night Menu

Starter

Cullen Skink, Smoked Cod Cheeks, Hand Cured Maple Glazed Bacon

-

Haggis Course

Confit Venison and Haggis Hash, Poached and Fried Egg, Salt Baked Beets

-

Sorbet

Irn-Bru Sorbet ‘Made with Girders’

-

Main

Pot Roasted Pheasant, Potato Terrine, Swede Pave and Saffron Navet (Neeps ‘n’Tatties) Red Wine Jus

-

Dessert

Whiskey Marinated Raspberry Cranachan, Oat Tuile, Manuka Honey

Selection of Hand-Made Petit Fours

Chinese New Year Menu

 Chinese Shrimp cakes, Chicken and Mushroom dumplings and Crispy Vegetable Dumplings served with dipping sauce

-

Starter

Cantonese Crispy Roast Pork Belly, Chilli and Garlic Prawns, Mange Tout, Water Chestnuts and Sesame.

-

Sorbet Course

Tang Yuang

-

Main

Whole Black Seabass Ginger and Spring onions on a bed of Pak Choi served with Longevity Noodles and Mixed Chinese Vegetables.

-

Dessert

Nian Gao, Fa Gao, Babaofan

Escoffier Night 2025 Menu

Amuse Bouche

Oeuf aux Truffe (Egg with truffle)

Starter

Consommé Royale (Clear Chicken Soup)

Main

Nyphes A l’Aurore (Frogs Legs)

Releve

Braised Beef Richelieu, Escalope de Foie Gras Rossini (Beef, Foie Gras)

-

Dessert

Cerises Valeria et Cerises Jubilee Flambé a Table

(A Baked Alaska style tartlet with Cherries Flambéed at the table)

-

Chariot a Fromage

Selection of British and French Cheeses, Bread, Lavosh, Chutney

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 with dipping sauce, Tomato and Mozzarella

Crab and Parmesan, Pancetta and Pecerino

Main

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, Milk Chocolate Bavarois, Dark Chocolate Glaze, Chocolate and Chilli Gel

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 with dipping sauce, Tomato and Mozzarella

Crab and Parmesan, Pancetta and Pecerino

Sorbet

Main

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, Milk Chocolate Bavarois, Dark Chocolate Glaze, Chocolate and Chilli Gel

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

-

Starter

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

-

Fish Course

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

-

Main Course

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

-

Dessert

Assiette of New Forest Strawberries

-

Coffee and Petit Fours 

All dietary requirements can be catered for.

Italian Night

Amuse Bouche

Crispy Frico Cups with Polenta, Brown Butter and Prosciutto.

(v) As above without ham!

-

Starter

Sweetcorn panna cotta with crab cannelloni

(v) As above with vegetable version of the cannelloni.

-

Sorbet course – not a sorbet!

Sfogliatelle, Limoncello e Limone Siciliano

-

Main

Veal Involtini, Rotolo di spinaci, Sugo di Pomodoro

Rolls of Veal Escalope with Spinach and Ricotta rolled in Fresh Pasta, In a Traditional Tomato Sauce.

(v) Aubergine Parmigiana

-

Dessert

Torta caprese e Biscotti

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

-

Dessert
Spiced Rum Cake

-

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.

-

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)

-

Main

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

-

Dessert

Shinsen’na Furutsu to Mochi no Moriawase

Evening Taster Menu

Bouche

Seared Hand Dived Scallops, Peas, Roasted Hazelnuts and Spinach

-

Starter

Braised Ox Cheek, Parsnip and Celeriac Ravioli, Maple Jus

-

Fish

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

-

Meat

Poached Pork Fillet, Radish, Thai style Consommé

-

Game

Seared Venison, Butternut Pave, Sweetcorn and Chocolate

-

Pre-Dessert

Egg and Soldiers

-

Dessert

Lemon

Selection of Hand-Made Petit Fours