Served from 12pm til 3pm & 5pm til 8.30pm Monday - Saturday. Lighter Lunch Menu Available 12 til 3pm. Daily Specials Also Available. Between 3 - 5pm we serve our Sharing Suzanne & Tapas menu only.
Two Way Torro - Overnight Slow Cooked Oxtail£8.5
Oxtail is the culinary name for the tail of cattle. We slow cook this lovely cut of meat over night in our wood fired oven, allowing a wonderful smokey flavour to integrate into the Oxtail. This is served alongside an Oxtail croquette and salt baked candied beetroot then drizzled with Ox jus.
Wood Roasted Sopley Squash£7
This dish consists of seasonal and local squash from Sopley farm mixed with the infamous Orwell. This is a soft and velvety sheeps cheese handmade in the very heart of Dorset. It is then lovingly drizzled with our home batched damson syrup and finished off with a sprinkling of sunflower seeds toasted to perfection in our wood fire oven.
Poole Mackerel Mousse£8
Our mackerel is sourced from Poole Bay by our lovely local fisherman Burt. Served with rye crackers and a refreshingly simmered pepperade made with Isle Of Wight romero peppers and fresh dill.
Caramelised Onion Tarte Tatin£8
White onions caramelised on a hot pan. The caramelisation that's been created at the bottom of the pan, has a touch of fino sherry added to it to enhance that beautiful flavour. Using puff pastry, a tarte tatin has been moulded for the onions to sit on. We add whipped herb ricotta cheese, amontillado sherry and then a drizzle of blackberry oil using English rapeseeds is curated around the plate to finish off this elegant dish.
The Main Event
Please see server. Daily specials
Wood Fired Iberico Presa Steak£25
Iberico Pork Presa is an oval-shaped cut, found between the shoulder and loin of Spanish Pata Negra pigs. A very tender and well-marbled meat, that can also be served pink. This cooked in the wood oven is a winner! To coincide with the Presa we have jamon butter, leeks and shaved nutmeg.
Overnight Braised Glastonbury Short Rib£21
Cooked and smoked slowly in our Woodfired oven to ensure the meat falls delicately off the bone. Served with our house Dorsetshire sauce, Sopley heritage carrots and a root vegetable panache. Finished with a lightly spiced red wine jus.
Low & Slow Dorset Porchetta£19
Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. Herb filled and super crispy skin. Bramley apple and thyme purée. Wood roasted Sopley squash. Popcorn scratchings.
Wild Mushroom Tagliatelle£17
Wild mushrooms combined with Meggy Moo's cream and Sopley Farms beautiful rainbow chard. The delectable fresh and light Westcombe Ricotta finishes this dish with its mildly sweet and salty texture.
Cornish Hake Fillet£22
Caught from Cornwall from our Fisherman, Burt (Cove on the Quay).
Served on a bed of Candied Beetroot and Dill Risotto. Tomato Beurre blanc to finish.
Glazed Heritage Carrots and Fennel Seeds£4.75
Farm Autumnal Vegetables£4.75
Confit Isle of Wight Tomatoes. Piparras Dulces. Pickled Purple Cauliflower. Salt Baked Candied Beetroot. Caramelised Onion Fava Bean Hummus. Roasted Heritage Carrots & Pipas. Toasted Quinoa & Braised Leeks. Olive Tapenade. Seed Romesco. 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