december menu


Pan Fried Duck Breast – £8
Braised pak choi, orange sauce, crispy pancake.

Spiced Butternut Squash Soup – £6
Pumpkin seed crumble, thyme oil.

Grilled Mackerel Belly – £7
Poached chard, cranberry yoghurt, pomegranate pearls.

Hampshire Beef Carpaccio – £10
Watercress, caper and gherkins salsa verde

Gratinated Goats Cheese – £6
Red onion marmalade, rocket sauce.

Fish Cake – £8
Spicy prawns, chargrilled beetroot, chilli oil.


Sous Vide Turkey Breast – £24
Potato and leek terrine, sprout puree, cranberries.

Purple Gnocchi – £16
Beetroot, garlic and parsley puree, purple sprouting broccoli.

Ray Wing – £20
Tomato fondue, saute potatoes, runner beans.

Hampshire Venison Haunch – £28
Purple potato mash, Jerusalem artichoke puree, poached ceps.

Heritage Carrot – £16
Roasted and foamed, red onion puree, crispy mooli.

Bass Fillet – £18
Chard, carrot, braised lentils, potato crisps.


Sticky Toffee Pudding – £9
Dates, chocolate biscuit, toffee ice cream.

Frozen Parfait – £7
Lemon sorbet, ginger biscuit, honey.

Pear’s – £7
Roasted and poached, cinnamon ice cream.

Chocolate Terrine – £8
Blood orange Jelly, yoghurt sorbet, torched orange.

Berry Mousse – £7
Blackberries and raspberries, chantilly cream.

Cheese Selection – £8
Cumin crackers, spiced tomato chutney.

Please ask us about our Chef’s Choice 5 course tasting and wine flights. 5 courses includes: 2 starters, 1 main course, 1 dessert finishing with the cheese selection and starts from £49.95 per person. Wine flights start from £30 per person.  

We also offer a paired wine with each course as standard on the menu above.

The Chef’s Choice menu is to be had by all guests on the table if chosen.

This menu is an example menu and is available Monday to Saturday for Dinner and Monday to Sunday for lunch service.

Whilst we take every care to ascertain dietary requirements, please feel free to ask us about our menu and ingredients. Allergen information is available upon request.
Prices and dishes may vary due to availability of fresh ingredients.