Menus
We work with a number of local suppliers so some items on our menus may change subject to produce availability.
Breakfast
BUFFET
Indulge in a selection of items from our continental and hot breakfast buffet.
£18
Homemade pastries, breads and muffins
Milks, yoghurts, probiotics and cheeses
A selection of cold meats
Cereals, granola and muesli
Fresh fruits, fruit salads and compotes
Jams, marmalades, peanut butter and honey
A variety of hot food including bacon, eggs, sausages, mushrooms, baked beans, grilled tomatoes and hash browns
A LA CARTE
For guests preferring a speciality plated breakfast please choose from our a la carte menu.
Bowls
Coconut yoghurt with green apple & blueberry granola, almonds and freshly grated green apple
Your choice of yoghurt: almond, soya, rice milk or cashew
Plates
Smashed avocado with fresh chilli, lime and sourdough
Wholemeal fluffy pancake with a blast of berries and cocoa nibs
Eggs Benedict / Florentine
Poached eggs & avocado on toast
Smoked salmon & scrambled eggs with roasted lemon
Omelette of your choice
For those with specific allergies that would like to know more about the content of the dishes on our menus, please ask a member of our team who will be glad to assist.
(N) Contains nuts (V) Vegetarian (GF) Gluten free (DF) Dairy free
A discretionary service charge of 10% will be added to your bill.
Brasserie Lunch
STARTERS
Sweetcorn soup with pickled corn succotash, corn bread and sumac popcorn (N) (V)
Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé (N)
Chicken terrine with chive & anchovy dressing, fried duck egg, bacon powder and parmesan sauce
Halibut fish fingers with tartare sauce espuma and potato crisps
Burrata with a salad of heritage tomato, pickled fennel, strawberries and pea & lemon purée (V) (GF)
MAINS
Poached breast of guinea fowl with raisin purée, heritage potato mash, baby carrots and guinea fowl jus (GF)
Wild mushroom & spinach ravioli with slow cooked duck egg yolk, Jerusalem artichoke purée & crisps (V)
Pork neck with ‘nduja sausage, farro, charred tenderstem broccoli and broccoli purée (N)
Monkfish tail with pearl barley, crispy chicken wing, kale purée, nettle cream and prosecco sauce
Roasted cauliflower with curried raisin dressing, black garlic and yogurt (V)
All steaks can be served your choice of sauce: Peppercorn / Béarnaise / Blue Cheese / Roasted garlic butter
270g Rump steak with triple cooked chips, charred baby gem and king oyster mushroom (GF) (DF) (£7 supplement)
220g Sirloin steak with triple cooked chips, charred baby gem and king oyster mushroom (GF) (DF) (£8 supplement)
DESSERTS
Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée
Milk chocolate mousse with a caramel centre and burnt honey ice cream
Pistachio mousse with orange & almond cake, blood orange gel and blood orange sorbet
Mandarin delice with coconut sorbet
CHEESES
A selection of cheeses with homemade tomato & apple chutney, grapes and walnut bread (N) (£3 supplement)
Montgomery cheddar
Colston Bassett stilton
Baron Bigod
Gorgonzola Dolce
Golden Cross
3 Courses £25
For those with specific allergies that would like to know more about the content of the dishes on our menus, please ask a member of our team who will be glad to assist.
Please note that this is a sample menu and all dishes are subject to availability.
(N) Contains nuts (V) Vegetarian (GF) Gluten free (DF) Dairy free
A discretionary service charge of 10% will be added to your bill.
Brasserie Dinner
Please note, this menu is only available when booking a dinner inclusive package.
STARTERS
Sweetcorn soup with pickled corn succotash, corn bread and sumac popcorn (N) (V)
Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé (N)
Chicken terrine with chive & anchovy dressing, fried duck egg, bacon powder and parmesan sauce
Halibut fish fingers with tartare sauce espuma and potato crisps
Burrata with a salad of heritage tomato, pickled fennel, strawberries and pea & lemon purée (V) (GF)
MAINS
Poached breast of guinea fowl with raisin purée, heritage potato mash, baby carrots and guinea fowl jus (GF)
Wild mushroom & spinach ravioli with slow cooked duck egg yolk, Jerusalem artichoke purée & crisps (V)
Pork neck with ‘nduja sausage, farro, charred tenderstem broccoli and broccoli purée (N)
Monkfish tail with pearl barley, crispy chicken wing, kale purée, nettle cream and prosecco sauce
Roasted cauliflower with curried raisin dressing, black garlic and yogurt (V)
All steaks can be served your choice of sauce: Peppercorn / Béarnaise / Blue Cheese / Roasted garlic butter
270g Rump steak with triple cooked chips, charred baby gem and king oyster mushroom (GF) (DF) (£7 supplement)
220g Sirloin steak with triple cooked chips, charred baby gem and king oyster mushroom (GF) (DF) (£8 supplement)
DESSERTS
Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée
Milk chocolate mousse with a caramel centre and burnt honey ice cream
Pistachio mousse with orange & almond cake, blood orange gel and blood orange sorbet
Mandarin delice with coconut sorbet
CHEESES
A selection of cheeses with homemade tomato & apple chutney, grapes and walnut bread (N) (£3 supplement)
Montgomery cheddar
Colston Bassett stilton
Baron Bigod
Gorgonzola Dolce
Golden Cross
3 Courses £35
For those with specific allergies that would like to know more about the content of the dishes on our menus, please ask a member of our team who will be glad to assist.
Please note that this is a sample menu and all dishes are subject to availability.
(N) Contains nuts (V) Vegetarian (GF) Gluten free (DF) Dairy free
A discretionary service charge of 10% will be added to your bill.
Brasserie A La Carte
STARTERS
Sweetcorn soup with pickled corn succotash, corn bread and sumac popcorn (N) (V) / £8.50
Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé (N) / £11.50
Slow cooked miso octopus with roasted pepper purée and pomegranate couscous / £11
Halibut fish fingers with tartare sauce espuma and potato crisps / £10
Burrata with a salad of heritage tomato, pickled fennel, strawberries and pea & lemon purée (V) (GF) / £9.50
Chicken terrine with chive & anchovy dressing, fried duck egg, bacon powder and parmesan sauce / £9.50
MAINS
Pan fried hake with saffron potatoes, globe artichokes, lovage cream, jus barigoule and crispy potatoes (GF) / £21
Poached breast of guinea fowl with raisin purée, heritage potato mash, baby carrots and guinea fowl jus (GF) / £24
Wild mushroom & spinach ravioli with slow cooked duck egg yolk, Jerusalem artichoke purée & crisps (V) / £17
Pork neck with ‘nduja sausage, farro, charred tenderstem broccoli and broccoli purée (N) / £22
Monkfish tail with pearl barley, crispy chicken wing, kale purée, nettle cream and prosecco sauce / £21
Roasted cauliflower with curried raisin dressing, black garlic and yogurt (V) / £17
Fillet of beef with spinach & bone marrow crumb, salt baked chervil salsify, confit purple potatoes, potato tuile and chive cream / £30
All steaks can be served your choice of sauce: Peppercorn / Béarnaise / Blue Cheese / Roasted garlic butter
270g Rump steak with triple cooked chips, charred baby gem and king oyster mushroom (GF) (DF) / £28
220g Sirloin steak with triple cooked chips, charred baby gem and king oyster mushroom (GF) (DF) / £30
DESSERTS
Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée / £8.50
Milk chocolate mousse with a caramel centre and burnt honey ice cream / £8.50
Pistachio mousse with orange & almond cake, blood orange gel and blood orange sorbet / £9
Mandarin delice with coconut sorbet / £8
CHEESES
A selection of cheeses with homemade tomato & apple chutney, grapes and walnut bread (N)
Montgomery cheddar / £2.50
Colston Bassett stilton / £2.50
Baron Bigod / £2.50
Gorgonzola Dolce / £2
Golden Cross / £2.50
For those with specific allergies that would like to know more about the content of the dishes on our menus, please ask a member of our team who will be glad to assist.
Please note that this is a sample menu and all dishes are subject to availability.
(N) Contains nuts (V) Vegetarian (GF) Gluten free (DF) Dairy free
A discretionary service charge of 10% will be added to your bill.
Sunday Lunch
STARTERS
Sweetcorn soup with pickled corn succotash, corn bread and sumac popcorn (N) (V)
Smoked beef cheek faggot with mushroom & Worcestershire sauce purée, pickled baby onion and consommé (N)
Chicken terrine with chive & anchovy dressing, fried duck egg, bacon powder and parmesan sauce
Halibut fish fingers with tartare sauce espuma and potato crisps
Burrata with a salad of heritage tomato, pickled fennel, strawberries and pea & lemon purée (V) (GF)
MAINS
Roast sirloin of Hampshire beef with red wine jus
Braised shoulder of British lamb with kale purée and red wine jus
Roasted corn fed chicken breast with spring onion purée and chicken & wood sorrel sauce
All of the below roasts are served with the following accompaniments
Tenderstem broccoli with flaked almonds (N)
Roasted thyme potatoes
Creamed leeks with pancetta crumb
Yorkshire pudding
Josper roasted heritage carrots
Wild mushroom & spinach ravioli with slow cooked duck egg yolk, Jerusalem artichoke purée & crisps (V)
Monkfish tail with pearl barley, crispy chicken wing, kale purée, nettle cream and prosecco sauce
DESSERTS
Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée
Dark chocolate fondant with salted caramel ice cream and toasted marshmallow (V)
Pistachio mousse with orange & almond cake, blood orange gel and blood orange sorbet
Yoghurt mousse with brandied apple compote, celeriac ice cream and burnt apple purée
3 Courses £27.50
Our Sunday Lunch menu is free for children under the age of 3 years of age and half price for those aged between 3 and 12 years old.
For those with specific allergies that would like to know more about the content of the dishes on our menus, please ask a member of our team who will be glad to assist.
Please note that this is a sample menu and all dishes are subject to availability.
(N) Contains nuts (V) Vegetarian (GF) Gluten free (DF) Dairy free
A discretionary service charge of 10% will be added to your bill.
Tasting Menu
SEASONAL TASTING MENU
Sweetcorn soup with pickled corn succotash, corn bread and sumac popcorn (N) (V)
Halibut fish fingers with tartare sauce espuma and potato crisps
Pan fried hake with saffron potatoes, globe artichokes, lovage cream, jus barigoule and crispy potatoes (GF)
Fillet of beef with spinach & bone marrow crumb, salt baked chervil salsify, confit purple potatoes, potato tuile and chive cream
Milk chocolate mousse with a caramel centre and burnt honey ice cream
£95.00
Includes pairing wines with each course
£65 without pairing wines
For those with specific allergies that would like to know more about the content of the dishes on our menus, please ask a member of our team who will be glad to assist.
(N) Contains nuts (V) Vegetarian (GF) Gluten free (DF) Dairy free
Please note that this is a sample menu and all dishes are subject to availability.
Tasting menus are created to showcase local and seasonal produce and designed to be taken by your entire table. Should there be any dietary requirements the menu may be adapted for all guests in your group.
Afternoon Tea
AFTERNOON TEA
Traditional or Champagne Afternoon Tea is served in Sky Bar with a range of
speciality teas and coffees, from 2pm – 5pm daily.
Lemon posset
Strawberry profiterole
Chocolate and macadamia bar
Chocolate and raspberry dome
Homemade scones
Clotted cream
Homemade raspberry jam
Selection of homemade sandwiches
Traditional £27.50
Champagne £37.50
For those with specific allergies that would like to know more about the content of the dishes on our menus, please ask a member of our team who will be glad to assist.
(N) Contains nuts (V) Vegetarian (GF) Gluten free (DF) Dairy free