Dinner Menu
Our dinner menu is meant to be shared,
see our seasonal selection of sharing plates below.
Wet your whistle
Negroni
Hyke Orange G&T
Dalwood Sparkling Brut
Snacks to start
British toasted fava beans
Pickles
Pelotin olives
Olive oil crisps with sour cream and chives
Cured local trout, crème fraîche and capers
Turnip pickles
Poole Bay oysters and Hoot's Hot Sauce
Small plates
Dorset venison, pork & sloe salami
Cantabrian anchovies
Black bean hummus, crispy garlic, vg option w. ‘Fetish’, chiptole & garlic
Baron Bigod (farmhouse brie), local honey & salted walnuts
Isle of Wight blue cheese with black garlic relish & seeded rye cracker
Grilled confit parsnips with herbs, chilli and vinegar
Sauerkraut, shaved fennel, blood orange & toasted pumpkin seeds
Roast broccoli, squash purée & peanut rāyu
Beetroot, lentils, watercress, cashew & horseradish cream
Cornish mussel & kimchi gratin
Monkfish, crab, potato & chickpea stew
Bavette steak, caramelised cauliflower & wine yeast, cavolo nero
Roast pork belly, cider juices, celeriac, rhubarb & fennel salad
Dessert
Apple granita, option to add Black Cow vodka
Basque cheesecake, caramelised apples, raisins & toasted oats
Chocolate croissant bread & butter pudding, custard
Chocolate brownie & tahini truffle