Dinner Menu

Our dinner menu is meant to be shared, 
see our seasonal selection of sharing plates below. 

Wet your whistle

Hyke Orange G&T
Dalwood Sparkling Brut

Snacks to start

British toasted fava beans
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 


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