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 Tamworth Pork Belly£8.5
Tamworth Pigs are the oldest pure breed of native pig in the British Isles and have a distinctive appearance due to their red-haired coats. Tamworths are most at home living outside all year round being raised on large areas of pasture which shows through the tenderness and delicacy of the meat. We slow cook this lovely cut of meat over night in our wood fired oven, allowing a wonderful smokey flavour to integrate into the Pork. This is then served on a bed of wood fired polenta and finished with a refreshing carrot top verde.
Isle of Wight Heritage Tomato Salad£7.5
Sourced from Tomato Stall, situated in the Isle of Wight. These lovely heritage tomatoes are vibrant in colour and a have beautiful sweetness about them too. Served with Westcombe Somerset Ricotta and a seedy, wild garlic pesto.
Sourced locally on the coast of Cornwall, Fowey. Fowey shellfish ensure all their produce is landed locally to Fowey to maximise quality as well as freshness. The scallops are then accompanied with Asparagus from the local farm, Sopley. We've then foraged our own pine and created a pine vinegar butter to top the dish.
Cull Yaw Balls£8
The term 'Cull Yaw' refers to a ewe that is too old for breeding. Cooked in our wood oven, the ageing process of this meat really come through ensuring the texture and flavour is next to none. Served in a Hardy's gratin alongside home batched focaccia.
The Main Event
Please see server. Daily specials
Clod & Chips£25
Sourced locally from Hogget & Boar in Hampshire, we slow braise this fine triple breed of Shorthorn, Native Angus & White Park beef. The term "Clod" is the cut taken from the shoulder in the upper section of the primal chuck, and by cooking it low & slow in our wood oven it allows for the smokiness to infuse into the tenderness of the joint. Served with fondant fries & an Ex-Dairy tartare this one is a firm favourite & certainly not to be missed.
Wood Fired Tamworth Pork Collar£21
Tamworth Pigs typically produce lean & fine grained meat due to being raised on large pastured areas, providing the upmost quality in each cut- in particular the collar. We slow cook this over night allowing the intramuscular fat to melt & soften making the meat moist & tender. Served with a warm sage & apple slaw and a tangy panzanella salsa to give it a subtle yet delicate twist.
Sopley 6 Way Celeriac£18
This dish plays huge homage to the humble yet heavenly Celeriac. Sourced from Sopley Farm we have taken creativity to a new level in ways of expressing this vegetables qualities. Served in 6 different styles- Creamed, Curried, Crumbed, Crisped, Roasted & Fondant. It's exquisite!
Weymouth Mackerel Fillets£21
Sourced from our friend & local fishmonger Bert (Cove on the Quay), these juicy fillets of mackerel are cooked off in the wood oven to maximise a smokey finish to the fish. Leeks from Sopley farm combined with Austen feta (sourced from Book & Bucket, Cranbourne) is made into a broth for the Mackerel to sit on. Finally garlic oil is drizzled over the top.
Two Way Sopley Celeriac£5
Hispi. Fermented Fava Bean Mayo£5
Isle of Wight Tomato Tapenade. Salt Baked Heritage Beetroot. Pan Con Tomate. Pickled Asparagus. Courgette Fritters. Wood Fired Isle Of Wight Aubergine Dip. Peperonata. Huxley Fire & Watercress Arancini.
Berts Fish Cakes. Boquerones. Bacalao Con Tomate. Mackerel Mousse. Braised Cuttlefish & Capers. Salmon & Seed Bon Bon. Piparus Tartare. 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