Served from 12pm til 3pm & 5pm til 9.30pm Monday - Saturday. Lighter Lunch Menu Available 12 til 3pm. Daily Specials Also Available. Between 3 - 5pm we serve our Sharing Suzanne & Tapas menu only.
Overnight Braised Beef Cheek Scotch Egg£8.5
We slow cook this lovely cut of meat over night in our wood fired oven, allowing a wonderful smokey flavour to integrate into the Beef. This is then rolled around delicious Pullet Eggs to create the traditional scotch egg. It is then served alongside a cheron mayonnaise- our twist on the classic bearnaise variation with added tomato paste. Finished off with a light & refreshing parsley & caper salad.
Chalkstream Trout Wellington£8.5
Locally sourced from Romsey, our Chalkstream Trout is filleted in house with a dash of carrot top verde to compliment the fish. This is then generously wrapped in a soft, light puff pastry to create the Wellington. We serve this alongside a Dill & Mornay Sauce made with cheeses from Parlourmentary.
Sopley Honey & Black Olive Marinated Austin£7
Combining local honey from Sopley Farm and black olives, we marinade Book & Buckets very own Austin- this is their take on a traditional feta made from Sheeps milk. It is packed full of flavour and a perfect balance of acidity which pairs it beautifully with our beetroot & celeriac slaw. Finished off with our homebatched jam made from Sopleys finest green tomatoes.
Hambleton Hall Pork Rilette£8
Overnight braised pig heads from Hambledon Hall Farm, which we then season, shred & pot in their own juices. This is then served with a slightly softened, pickled & soured red Sopley Hispi cabbage. Farm plucked plum reserve & Larderhouse breads.
The Main Event
Please see server. Daily specials
Dorset Venison & Pigeon Cobbler£20
Slow cooked local Dorset Venison haunch & pigeon cobbler. A cobbler is a baked bottomless pie influenced dish- usually with a pastry top, ours however is served with our homebatched cheese scone. This is accompanied by Sopley roast celeriac & dropped apple syrup- a very hearty wholesome dish!
Glastonbury Duo Of Beef£23
Sourced from the shoulder blade of the cow, the name is derived from the feather like tissue that runs through the meat- it surely is one of those cuts that you have to seek out! Like wise with the shin, both of these combined are cooked and smoked slowly in our Woodfired oven to ensure the meat falls delicately. Served with Dorsetshire sauce marinated carrots, marfona mash & finished with a lightly spiced red wine jus.
Catch of the Day Bouillabaise£20
Bouillabaisse is a traditional provencal fish stew, originating from the port city of Marseille. We make ours from the catch of day from our local fisherman Burt (Cove on the Quay) so although subject to change it is throughly delicious! We serve this with the infamous Bakehouse 24 Sourdough & Rouille.
Salt Baked Leeks£17
Dorset sea salt combined with meringue and set over Sopley Farm leeks- this is then baked slowly in our Wood Fire oven. Served with a delectable fondue sauce, Comte gratin (from Parlourmentary) and finished with toasted bulgar wheat & juicy Isle Of Wight tomatoes.
Overnight Braised Cull Yaw£25
Cull yaw is a term that’s specifically used in reference to an older female yew (ewe) that’s too old for breeding. Unfortunately these yaw’s are often shunned due to age and it’s such a waste as well as very sad to see. Luckily for us the brilliant The Cornwall Project decided to make a change. Matt Chatfield (the farmer) started a system where mothering sheep were grazed and fattened in higher welfare on forested pasture. He was prolonging their quality of life for the greater good and creating a causation out of it. It only took him a year to prove that the Cornwall Project can integrate into the butchering system of Philip Warren butchers. The quality of this product is second to none. It’s rich with lovely, grassy notes and furthermore a perfect layer of fat as well as excellent marbling. We are serving this with a blackcurrant, rosemary & shallot stuffing. Wood roasted Sopley jerusalem artichoke & kalettes, then a sticky plum & Dorset Blue Vinny sauce to finish. We are super excited about this dish!
Winter Vegetable Saute£4.75
Wood Roasted Jerusalem Artichoke£4.75
Pink Fir Potatoes. Herb Butter & Raclette Salt£4.75
Marinated Tomatoes. Jerusalem Artichoke Bravas. Pickled Sopley Cauliflower. Beetroot & Celeriac Slaw. Badger Bean Hummus. Jerez Carrots. Toasted Bulgar Wheat & Salt Baked Leeks. Toasted Quinoa & Braised Leeks. Pine Vinegar Tapenade. Honey & Fermented Fava Mean Mayonnaise. Selection of Home Baked Breads.
Five Cured & Preserved Meats. English Rapeseed Oil. Pickles. Selection of Home Baked Breads.
Trio of Pates & Terrines. House Tracklements. Pickles. Selection of Home Baked Breads.
This Gastronomical Delight Is Indigenous. It Consists of Three Cheeses (All Sourced From Parlourmentary). Two Cured & Preserved Meats. One Pate or Terrine. House Tracklements. Selection of Home Baked Breads.
This Is Paramount Into The Inception of The Larder House