New Forest Asparagus
New Forest Asparagus cooked over fire and dressed in lemon and shoyu (white soy) vinaigrette , pickled stems, v’egg drizzle, homemade crumpet smothered in truffle butter. Served with yuzu & saffron gel.
Nettle Arancini, Popcorn Parmesan, Truffle
Walled garden spring nettle arancini, popcorn Parmesan emulsion, truffle gel, vermouth
vinegar gel and micro flowers from the walled garden.
Smoked Carrot Lox & Red Pepper Tartlet
Offbeet cultured ricotta and smoked carrot lox tart, spring onions cooked over fire, red pepper and smoked
paprika gel, dried red pepper shards, red pepper dust, dill caviar and dill fronds.
King Oyster Scallops, Capers, Tomato & Olive
King oyster mushroom scallops, seared to finish and served with lemon and garlic butter bean purée, kalamata olive polenta, sous vide candied vanilla cherry tomatoes, Caper powder, Parmesan dust & New Forest nameko mushrooms.
A spice blend of over 8 spices, sour cream, pomegrante, mint and sultana.
While You Wait
Food served from 12pm-2pm & 6pm-9:30pm.
Glazed ‘Bacon’ Roasted Nuts
Stuffed Poponcini Peppers
With ricotta, capers, ‘chorizo’, lemon & parsley.
Tear & Share Wild Garlic Focaccia
Served with Sun dried tomato hummus and sumac.
Garlic, Rosemary & Lemon Olives
The Main Course
Gnocchi, Wild Garlic, Nduja
New Forest wild garlic infused hand made gnocchi, fennel, walled garden fennel tips, nduja pesto, hemp
seed pangrattato crumb, chorizo pieces, parmesan shards and petit mozzarella.
Salt baked celeriac steak, porcini soil, charred shallot, pickled celery, walnut purée, sous vide sweet and sour king oyster mushroom and tempura hen of the woods cluster. Served with a nest of nutmeg potato and mushroom, rosemary and walnut pate. Presented with applewood smoke.
Spring Herb Seitan Cannon
Parsley, mint and rosemary herb crusted seitan, saffron Pomme purée, Fragrant Moroccan lentils, rhubarb
and rose chutney, potato fondant, charred spring onion, cherry & port reduction.
Thai ‘Fish’ Cake, Coconut, Lemongrass.
A golden potato, seaweed and chickpea ‘fish’ cake with thai red spices, cucumber, shallot and ginger relish, coconut rice, meringue, coriander and sesame cracker, soy bubbles, red curry broth.
Doughnut You Just Love Strawberries
Our renowned plant based doughnut filled with a jam using New Forest strawberries, vanilla cream cheese, strawberry gelee, cucumber gel, lavender infused rhubarb, lavender crumble and served with a strawberry Pimms sorbet.
A Gift of Chocolate
Chocolate orange soil, beetroot fudge brownie, melt in the mouth salted caramel powder, orange gel, smoked hazelnuts, chocolate & kalamata olive nitrogen ice cream, vanilla bean tapioca pudding fritter with orange blossom glaze. Served with essence of chocolate table mist.
FOOD ALLERGY NOTICE
If you require information regarding the presence of ALLERGENS in any of our food please ask.
Whilst a dish may not contain a specific allergen, due to the wide range of ingredients used in our kitchen, foods may be at risk of cross contamination by other ingredients.