Food

Caramelised SF Onion and I.O.W Tomato Galette with Rosary Goats Cheese and Oak Smoked Tomato Balsamic Glaze (V)

Creamy Hot Smoked Chalk Stream Trout Risotto with a Crispy Vale Farm Poached Egg

Salt Beef Croquettes, Home Pickled Gherkins, Sweet Mustard

Crispy Confit of Hampshire Duck, Cucumber Ribbons, Mouli and Coriander

Buffalo Mozzarella with Parma Ham and Hampshire Honey Roasted Figs

Courgetti Spaghetti, Foraged Wild Garlic Pesto, Briddlesford Feta and I.O.W Tomatoes (V)

Spiced Monkfish Wrapped in Chard with Lemon and Fennel Dressed Mixed Beans (supplement applies).

Pan Roasted Woodland Farm Pork Tenderloin, Pomme Anna Potatoes, Caramelised Blackmore Apples and Seasonal Vegetables

Baked Aubergine Stuffed with Mixed Vegetables, and Homemade Tomato Sauce with a Herb Crust (V)

Slow Cooked Chalcroft Beef Cheek, Creamy Root Vegetable Mash, Parsnip Crisps and Swiss Chard

Beetroot Wellington, Wild Mushroom Duxcell, Seasonal Greens and Root Vegetable Mash (V)

Baked Hake Fillet, Potato and Hampshire Chorizo Stew, Rainbow Chard and Salsa Verde (supplement applies)

Forced Rhubarb and Ginger Pavlova with Orange Granita

Peach Melba- Vanilla Panacotta, Roasted Peaches and Raspberry Granita

Strawberry, Foraged Elderflower and Lime Parfait with Fresh Strawberries

Layered Triple Chocolate Slice with Jude’s Chocolate Ice-Cream

Chocolate, Hazelnut and Mozzo Coffee Tart with Jude’s Coffee Ice-Cream

Warm Sticky Toffee Pudding, Warm Caramel Sauce, and Jude’s Vanilla Ice cream