Dining

We serve food from Wednesday lunchtime to Sunday evening when our chefs produce a range of pub classics.

In addition, look out for what is on the daily Special’s board where they make the best of in season game and produce.

Sample Menus

Not Quite Pub Grub

To Start

Cornish Crab and Avocado Tian, Dressed Salad, Brown Crab Meat on Lievito Sour Dough Toast, Salmon Roe £9.00

Salt and Pepper Squid, Fried Chillies and Garlic, Squid Ink Crisps, Micro Coriander, Garlic Mayonnaise £8.00

Lamb Koftas, Olive, Tomato and Mint Salad, Tzatziki, Red Pepper Dipping Sauce £7.50

Buffalo Mozzerella, Heritage Tomatoes, Homemade Pesto, Pine Nuts, Pea Tendrills £7.00

To Follow

Oven Baked Cornish Hake, Boston Beans, Garlic Aioli, Micro Coriander £14.00

Dou Of Local Venison, Stilton and Broccoli Puree, Cornish Royals, Romanesca, Heritage Chantenay Carrots, Hand Picked Wild Garlic, Game Jus £20.00

Indian Spiced Monkfish, Cauliflower Puree, Roasted Baby Beetroot, Cauliflower, Beetroot Powder £20.00

Sous Vide Guinea Fowl Supreme, White Onion Puree, Lyonnais Potatoes, Romanesca, Madeira Jus £16.50

Ginger Beer Battered Halloumi, Wasabi and Pea Puree, Chilli and Lemongrass Crushed Peas, Sushi Ginger Mayonnaise £16.50

Pub Classics

In House Ground Beef Burger with Barbers 1833 Cheddar and Wholegrain Mustard Mayonnaise £12.00

Add Two Rashers of Smoked Bacon £1.50

Mushroom and Aubergine Satay Burger with Homemade Mango Chutney and Curried Mayonnaise (v) £12.00

Both served in a Leivito Brioche Bun with Gem Lettuce, Tomato, Red Cabbage and Carrot Slaw, Tamari Seeds and Skinny Fries

Freshly Battered Loin of Cod, Pea Puree, Hand Cut Chips, Homemade Tartare Sauce, Lemon and Micro Pea Tendrills £12.50

Honey Glazed Somerset Ham, Two Fried Eggs and Hand Cut Chips £12.00

8 Ounce Sirloin Steak with Portobello Mushroom, Roasted Cherry Tomatoes on the Vine, Hand Cut Chips £17.90

Add a Sauce to Accompany Your Steak:

Peppercorn  Dorset Blue Vinny  Béarnaise

£1.50

Battered Aubergine, Pea Puree, Hand Cut Chips, Micro Pea Tendrills, Lemon and Homemade Vegan Tartare Sauce (v) £10.00

Desserts

Free Standing Chocolate Mousse, Caramel Sauce, Honeycombe Pieces, Salted Maple Ice Cream

Vanilla Panna Cotta with Strawberries Three Ways and Balsamic Sherbet Powder

Apricot and Orange Bread and Butter Pudding, Vanilla Ice Cream (v)

Mango and Lime Semifreddo, Passion Fruit, Desiccated Coconut, Mango Sorbet (v)

Homemade Rhubarb Crumble, Rhubarb and Rosehip Ice Cream (v)

(Vegan Availible)

£7.00

West Country Cheeseboard

Barbers 1833, Dorset Blue Vinny, Cricket St. Thomas Brie

Served with Homemade Apple Chutney, Red Grapes, Celery and Thomas Fudges Crackers

£8.00

Selection of Purbeck Dorset Ice Creams

Vanilla Bean (vegan Available), Strawberry Seduction, Salted Maple,
Serious Chocolate, Rhubarb and Rosehip, Banoffee Ripple, Raspberry Ripple

2 Scoops £4.50

Christmas Menu

£32.00 per Head

By Booking Only, Pre Orders Required

To Start

Spiced Butternut Squash Soup, Extra Virgin Rapeseed Oil, Lievito Sour Dough (ve)

Whiskey Home Cured Gradvadlax, Compressed Cucumber, Cucumber Gel, Tonka Bean Mayonnaise (gf,df)

Goats Cheese Cheesecake on a Puff Pastry and Black Onion Seed Base, Red Onion Marmalade, Wild Rocket and Balsamic Reduction (v)

Sous Vide Wood Pigeon with Textures of Beetroot, Madeira Jus (gf,df)

To Follow

Local Crown of Turkey, Garlic and Thyme Roasted Potatoes, Pigs in Blankets, Homemade Stuffing, Honey Roasted Parsnip and Homemade Gravy (df)

Sous Vide Venison Loin, Micro Dauphinoise Potato, Butternut Squash Puree, Salt Baked Celeriac, Roasted Baby Beetroot and Casis Jus (gf)

Pan Seared Sea Bass, Crushed New Potatoes, Buttered Samphire, Roasted Vine Tomatoes, Herb Sauce (gf)

Homemade Mushroom Wellington, Vegetarian Stuffing, Savoy Cabbage Ball, Honey Roasted Parsnip, Red Wine Reduction (v) (Vegan Available)

To Finish

Cranberry and White Chocolate Bread and Butter Pudding, Orange Compote, White Chocolate Ice Cream (v)

Gooey Chocolate Brownie, Candied Orange, Orange Puree, Vanilla Ice Cream, Brandy Snap Pieces (v)

Red Wine Poached Pears, Winter Berry Puree, Balsamic Tuille, Vegan Vanilla Ice Cream (Ve)

Coffee Panna Cotta, Toffee Sauce, Burnt Milk Foam, Flat White Ice Cream, Chocolate Shavings (gf)

West Country Cheese Board

Barbers 1833, Bath Blue, Tor Goats Cheese, Celery, Red Grapes, Homemade Apple Chutney, Thomas Fudges Crackers

Please Let Staff Know If There Are Any Allergy Requirements

We source all of our food from local suppliers and producers and champion quality and local provenance above all else. 

In terms of food miles, we do very well – Barbers cheese 1 mile, wild taken venison ¼ of a mile and Charles Dowding salad leaves 300 metres.