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Sample Menus

Need some inspiration? Take a look at our sample menus below.  If you have a particular menu idea in mind, please contact us and we would be happy to discuss your requirements.

Seasonal Menus
To Start
Ceviche of Bass, flowers, Nori crisps & sea herbs
Seared & torched Mackerel Fillet, Caper, Black Garlic, Chervil & Tomato water
Warm salad of pigeon, Dorset watercress, smoked bacon, raspberry vinegar dressing, toasted hazelnuts & garlic croutons
Cullen Skink, Spirulina bread, smoked butter, Confit egg yolk
Bosworth Ash goats cheesecake, Toasted seeds, Charcoal crackers, Beetroot textures
Tartiflette, poached hen’s egg, pickles, crusty bread
Lobster Macaroni and cheese, parsley
To Follow
All main courses come with seasonal vegetables and a starch
Braised Pigs Cheek in Molasses, pressed belly pork, Pomme puree, scratchings, liquor
“Tournedos Rossini” Fillet steak, croute, foie gras, truffle and Madeira sauce
Fillet of Brill, Soft shell crab, aerated lobster bisque, vegetables
Octopus, black risotto, saffron aioli, sea vegetables, activated charcoal
Dorset seafood platter, a selection of the finest seafood, sea herbs, aioli, crusty bread and lemon (must be taken by at least 6 people or the whole party)
Bacon Rosemary Mashed Potatoes and Parsley
£9
Pork Medallions Topped With Sweet corn Cream
£9
Quinoa Puttanesca With Chili Cranberry Sauce
£9
To Finish
Chocolate Cremeaux, hazelnut, stem ginger, feuilletine, poached pear, candied nuts
Apple Charlotte, vanilla & cardamon custard
Spiced caramelised Pineapple, coconut ice-cream, rum, granola
Seasonal berries, passion fruit and gin sabayon, shortbread
Peanut Sable, peanut butter & honey ice cream, peanut brittle, soil
Brown bread cheesecake, raspberries, whisky custard, granola
Local Artisan cheeses, chutney, crackers, date and walnut bread
To Start
Chefs complementary homemade bread and local butter
Simply Fresh local crab, homemade lemon mayonnaise, homemade sourdough supp(5)
Poached egg, grilled sourdough, avocado, guanciale
Torched mackerel fillet, buttermilk and wild garlic, grilled gem, beets
Our ‘Signature’ Mozzarella vine tomatoes, homemade pesto, soil and cress
Cured salmon gravadlax, finger lime, creme fraiche, charcoal
Ham hock scrumpet, apple, cider, scratchings
Thai mussels with coconut, kefir lime, lemongrass, chilli, galangal
Grilled vegetable platter, pea humus, harissa, creme fraiche, kibbled onions, croutons
Intermediate
(optional extra)
To Follow
All main courses come with a seasonal vegetable and starch, you can ask for extra vegetables to share and new potatoes
6ozs Fillet steak, butter poached lobster tail, fresh herb hollandaise, green salad, new potatoes (supp6)
Chicken breast Schwarma, tabouleh, lime yoghurt, kibbled onions, flat parsley
Whole pan fried lemon Sole, lemon, caper and seaweed butter, sea asparagus
Roasted squash, toasted seeds, humus, wild garlic, rocket, pine kernels
Signature Lobster and Hake Thermidor, green salad, buttered new potatoes (supp 7)
Roasted loin of local free range Tamworth pork, caramelised apple and cider sauce, crackling, apple
Polenta with ratatouille, vegetarian parmesan and fresh herbs, walnut hollandaise slaw
Vegetarian
Vegetarian
To Finish
Lemon tart, sweetened mascarpone, orange sorbet
Cherry clafoutis, sweetened mascarpone
Seasonal fruits, sweet wine sabayon, torched
Local Artisan cheese, crackers, butter, fruit and chutney
This can be done as a sharing platter
To Start
Venison Carpaccio, chicory, orange, caraway
Scallops, nori, chicken scratchings, wild garlic emulsion
Beets, goats cheese, leek ash, rosemary and parmesan shortbread
Mackerel toastie, boiled egg, tomato, smoked bacon, gem, tartare sauce
Ham Hock, wild garlic kiev, curly endive, hollandaise
Pork scrumpet, apple puree, scratchings
To Follow
Chef’s seasonal vegetables and potato selection
Lamb rump, breast, aubergine biyaldi, charred gem, beans, lemon
Leek crumble, pumpkin seed, pine nut
Beef fillet, charcoal, pomme pont neuf, beetroot, port
Curry pumpkin, lentils, coconut, lime, buttermilk flatbread
Brill, gremolata, caper mash, lemon butter
Gnocchi, wild mushroom, sun blushed tomato, pecorino, leek ash
Hake, parsley, mussels, seaweed
To Finish
Chocolate cremeaux, raspberry sorbet, raspberries, bitter chocolate sauce
Plums baked, granola, clotted cream ice cream
Blackberry and apple crumble, brandy custard
Cheese selection, crackers, chutney, grapes
Eton Mess, autumn fruits
Rice pudding, custard apple, pistachio
To Start
Venison Carpaccio, chicory, orange, caraway
Scallops, nori, chicken scratchings, wild garlic emulsion
Beets, goats cheese, leek ash, rosemary and parmesan shortbread
Mackerel toastie, boiled egg, tomato, smoked bacon, gem, tartare sauce
Ham Hock, wild garlic kiev, curly endive, hollandaise
Pork scrumpet, apple puree, scratchings
To Follow
Chef’s seasonal vegetables and potato selection
Lamb rump, breast, aubergine biyaldi, charred gem, beans, lemon
Beef fillet, charcoal, pomme pont neuf, beetroot, port
Brill, gremolata, caper mash, lemon butter
Leek crumble, pumpkin seed, pine nut
Curry pumpkin, lentils, coconut, lime, buttermilk flatbread
Hake, parsley, mussels, seaweed
To Finish
Plums baked, granola, clotted cream ice cream
Eton Mess, autumn fruits
Blackberry and apple crumble, brandy custard
Rice pudding, custard apple, pistachio
Chocolate cremeaux, raspberry sorbet, raspberries, bitter chocolate sauce
Cheese selection, crackers, chutney, grapes
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