Spring has arrived...
As the flowers begin to blossom so do the seasonal ingredients. With longer days ahead and al fresco dining to be enjoyed, Head Chef Matt and his team look forward to 'Springing' these delicious new dishes onto our Daily Menu...
Native Moules marinière fries, crusty bread
Seven and Wye smoked salmon, avocado, fennel, seeded toast
Spring vegetable risotto, peas, broad beans, asparagus, lemon
Porchetta, cavolo nero, peas, pancetta, baby potatoes, beer mustard cream sauce
Hampshire Chalk Stream Trout, confit potato, watercress purée, sauce vierge
Burrata, broad beans, peas and pesto
Native Moules marinière fries, crusty bread
Seven and Wye smoked salmon, avocado, fennel, seeded toast
Spring vegetable risotto, peas, broad beans, asparagus, lemon
Porchetta, cavolo nero, peas, pancetta, baby potatoes, beer mustard cream sauce
Hampshire Chalk Stream Trout, confit potato, watercress purée, sauce vierge
Burrata, broad beans, peas and pesto
If you’d like to book a table, you can do so here, or simply pop along - we very much look forward to welcoming you this spring.