Description
FIREPIT FEASTING
We have created a series of unforgettable evenings of flame cooked feasts served by the fire pit and fireside music, all under twinkling lights and cover. Gather with friends to enjoy locally sourced dishes hot off the fire, sip delicious drinks and soak in the atmosphere. Due to popularity we have extended the series – Friday Oct 23rd, Friday Nov 13th and Saturday Dec 5th.
September Menu £60 per person
On Arrival
Lobster & Smoked Bacon Skewers – Piri Piri
At the Table
Homemade Isle of Wight Tomato Focaccia – Black Olive Tapenade
To Start
Shell Baked Scallops – Nduja Butter, Crispy Onions, Grilled Lime
Fired Romero Peppers – Garlic, Lemon & Anchovy Dressing
Cooked Over the Coals
Marinated Monkfish – Cooked on the Bone & Smoked over the Coal
Chilli & Lime King Prawns
On the Side
Lobster Bisque
Sundried Tomato & Olive Fregola
Pit Fired Sweet Potato – Garlic Butter
Chargrilled Baby Gem Lettuce – Caesar & Old Winchester
To Finish
Baked Almond Sponge – Grilled Peach, Natural Yogurt, Vanilla
October Menu £50 per person
On Arrival
Dry Rubbed Bavette – Hampshire Watercress Chimichurri
At the Table
Zaatar Spiced Pizza Bread – Babaganoush, Toasted Sesame, Basil
To Start
Chalk Stream Trout – Tartar Potato Salad, Preserved Lemon, Salsa Verde
Slow Cooked Over the Coals
Ras el Hanout Rubbed Lamb Shoulder
Merguez Sausage
On the Side
Marinated Iron Bark Pumpkin – Cooked on the Coals
BBQ Corn – Harissa Butter
Toasted Seed & Courgette Fregola
Sourdough Flatbread
To Finish
Malt Tart – Crème Fraiche & Lime
November Menu £55 per person
On Arrival
Tandoori Spiced Pheasant Skewers – Lime & Mango
At the Table
Homemade Carroway Bread – Toasted Pumpkin Seed Hummus
To Start
Chargrilled Pumpkin, Endive & Pickled Walnut Salad
Slow Cooked Over the Coals
Test Valley Venison
Loin / Shoulder / Sausage
On the Side
Mustard New Potatoes
Pickled Red Cabbage
Chimichurri
Chargrilled Broccoli – Pickled Chilli
To Finish
Apple Tart Tatin – Blue Vinny, Port
December Menu £55 per person
On Arrival
‘Chestnut Roasted on an Open Fire’
At the Table
Vol au Vant
To Start
“Prawn Cocktail”
Slow Cooked Over the Coals
“Christmas Dinner” – Turkey / Pigs in Blankets / Gravy
On the Side
“Potatoes”
Red Cabbage
Sprouts & Bacon
Glazed Carrots
To Finish
“Christmas Pudding”
