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LOCAL & SEASONAL A LA CARTE RESTAURANT, OVERLOOKING THE SEA

A truly stunning triple-height space with beautiful views over Boscombe bay

Restaurant menu (12-5pm) (6-10pm)

HEADS UP: THE IS THE AUTUMNAL MENU, LAUNCHING THE 18TH OF OCTOBER. HUGS X

Our team of passionate chefs take their inspiration from the seasons and our predominantly locally available produce and then add a twist from their love of travel and international cuisine. Simple, fresh ingredients cooked well and presented with TLC. It’s not rocket science, but it is good.

OUR AMBIENCE IS A BLEND OF INFORMALITY AND QUALITY. SUITS ARE NOT REQUIRED, THOUGH OF COURSE ARE WELCOME. ESSENTIAL IS A GREAT APPRECIATION OF THE HORIZON, THE SKY, THE SAND, THE SEA AND LUNGS FULL OF FRESH SALTY AIR.

BREADS

(Served noon until 5pm) All served with a side salad & crisps

GRILLED HALLOUMI (V) 8 multigrain tortilla wrap – grilled halloumi, spiced chickpea and aubergine, hummus, spinach

ENGLISH CHICKEN 8 leek mornay and pickled mushroom, seeded wrap

FRIED LYMINGTON CLAMS 8 slaw, black pepper sour cream, brioche

PLANT POWERED MANGO & BLACK BEAN WRAP 7.5 mango, red onion, roasted red pepper, avocado & black bean, seeded wrap

MUSTARD RUBBED 10-HOUR SOMERSET BEEF BRISKET 8 pickled mushrooms, BBQ chilli sauce sandwich (granary or white)

DORSET HAM HOCK 7 piccalilli, Somerset Cheddar sandwich (granary or white)

BOOKENDS & SIDES

SHARERS

MEAT & CHEESE (GO) 19 selection of Meadowbrook charcuterie, New Forest game terrine, scratching, ham hock &
caper fritters, local cheeses (ask your server for today’s selection) tracklements, sourdough

PLANT POWERED (GO) (PP) 15 fennel marinated carrots, candy beetroot, hazelnut hummus, pickled mushrooms,
marinated olives & roasted red peppers, scrambled tofu, spiced chickpeas, sourdough

OCEAN (GO) 17 rollmops, plaice & dill fishcakes, homemade trout mousse, devilled whitebait, potted fish (ask your server for today’s pot), crispy seaweed, horseradish mayo, sourdough

NACHOS CORN CHIPS 8 (served noon until 5pm)

Plant-powered  (PP) – refried beans, lemon guacamole, tomato salsa, cashew cheese

Original (V) – refried beans, lemon guacamole, tomato salsa, Somerset cheddar

add beef chilli 2.5

STARTERS

AUTUMNAL SOUP (GO) 6 served with grilled sourdough

BAKED BREADS 7 marinated olives & red peppers, hummus, Hampshire rapeseed & balsamic dip

MUDEFORD PLAICE & DILL FISHCAKES 8 red pepper coulis, lemon & avocado dressed leaves

DORSET HAM HOCK, CAPER & MUSHROOM FRITTERS 7 black pepper sour cream, honey & mustard tossed peashoots

WARM SALAD OF PAN FRIED LYMINGTON CLAMS & CRISPY SQUID 8 gremolata dressing

WARM BREADS SELECTION (GO) (VG) 7.5 balsamic oil, hummus, olives

SOMERSET CHEDDAR & CRAFT CIDER FONDUE (GO) 9 Kay’s bread twists, cranberry & anise sauce

PANZANELLA (GO) (PP) 6.5 tomatoes, red onions, roasted peppers, croutons. Tossed with our plant powered dressing

KALE, RED CABBAGE, WALNUT & ORANGE SALAD (PP) 7 maple dressing

SIDES

HOUSE FAT CHIPS (V) (GF) 3.5

SAUTÉED SEASONAL VEG (V) (GF) 3.5

MIXED LEAF SALAD (V) (GF) 3.5

ROASTED TOMATOES, ROASTED RED PEPPERS & GARLIC (V) (GF) 3.5

BUTTERED NEW POTATOES (V) (GF) 3.5

HOUSE SLAW (V) (GF) 3.5

BUTTERNUT SQUASH FRIES, FIVE SPICE (V) (GF) 3.5

MAIN COURSE

BURGERS (GO) 14.5
all served in a traditional bap with baby gem lettuce, tomato, house fat chips & slaw

Guild beef (GO) – – aged West Country beef & pork patty, smoked back bacon, Somerset cheddar, caramelised onion chutney

Plant powered (PP) – brown rice, quinoa, mushroom, black beans & oats, gluten-free bun, pineapple & avocado salsa

Chicken & chorizo (GO) – English chicken breast, chorizo and Somerset brie, mango mayonnaise

TODAY’S CATCH ‘N’ CHIPS (GO) 14
minted mushy peas & our house tartar sauce, caramelised lemon

CONFIT GRESSINGHAM DUCK 18
figs & thyme, braised celery, shallots

 

CORNISH MUSSELS (GO) 15
served with baked bread

Marinière – white wine, shallot, garlic, parsley & cream sauce

Indonesian curry – creamy coconut, lemongrass, kaffir & spices sauce

 

WHOLE LOCAL RAINBOW TROUT (GO) 16.5
basil pea puree, honey roasted tomatoes, watercress & horseradish

 

WHOLE FOOD BOWL (PP) 13.5
pineapple & avocado salsa, red & white quinoa, roasted red peppers, veggie sliders, chilli flakes, orange & pomegranate dressing

STEAKS (GF) 

8oz aged West Country rump steak, roast tomatoes and mushrooms, fat chips & Dorset watercress 17.5

1Ooz pork loin steak on the bone, roast Braeburn apple and mushrooms, fat chips and peashoots 15

Sauces to accompany: green peppercorn, Blue Vinney cream, caramelised garlic & herb butter. All 2

 

MASSAMAN CURRY (GF)
(fragrant rich yellow curry with the signature Thai balance of sweet & heat)

Fish (GF) – a mix of white and smoked fillet of fish 14

Plant powered (GF) (PP) – pumpkin, tofu 13.5

English chicken (GF) (PP) – 100% breast of chicken 15

ROASTED ENGLISH CHICKEN (GF) 14
beetroot & Old Winchester risotto, caramelised hazelnuts

 

GLASTONBURY LAMB & CHORIZO COBBLER (GO) 15.5
roasted squash

 

QUINOA, MUSHROOM & ALMOND STUFFED  LOCAL SQUASH (PP) 14
beetroot & tofu sauce

 

WHOLE FOOD BOWL (GF) 14.5 
mango & black bean salsa, red & white quinoa, veggie slider, seasonal greens, roasted red pepper, avocado, dukka (nuts & spices), chilli flakes, orange and pomegranate dressing

 

FISH PAPPILOTTE (GF) 16
fillet of south coast cod or haddock, (today’s catch dependent) shaved fennel, roasted vine tomatoes, buttered new potatoes & citrus butter

 

BROCCOLI, RAINBOW CHARD & TOASTED NUTS LINGUINI (PP) 13
roasted garlic & thyme oil

BREAST OF CHICKEN (GF) 16
garlic and thyme pan roasted with new potatoes, bacon savoy cabbage and a white wine and cream sauce

 

SHANK OF ENGLISH LAMB (GF) 17
wood oven slow roasted in a rosemary, dijon mustard & redcurrant sauce served with tabbouleh

 

CIDER & HAZELNUT STUFFED TOMATO (GF) (PP) 14
beef tomato filled with roasted hazelnuts, cider brown rice, garlic & onion, parsley & coriander crumb. Tomato & honey sauce

DESSERTS

WHIPPED ROSARY GOATS CHEESE (V) (GF) 6.5 black pepper & honey drizzle

TRIO OF PURBECK ICE CREAM OR SORBET (V) 5.5

STICKY TOFFEE PUDDING (V) 7 caramel sauce & Purbeck salted caramel ice cream

BERRY FRANGIPANE SLICE (V) (GF) 6.5 vanilla bean custard

GIN CURD TART (V) 6.5 citrus coulis, juniper crumb

PLANT POWERED (PP) (V) 6 fig & apricot gooey oat slice served warm with Purbeck lemon jazz sorbet

CHEESEBOARD (V) (GO) local cheeses (ask for today’s selection) 9 for one or 16 for two

WHITE & MILK CHOCOLATE GANACHE (V) 6.5 lavender shortbread, morello cherry syrup

(V) Vegetarian dish or option available. (PP) Plant Powered, vegan and vegetarian.
(GF) Gluten free (GO) Gluten option available please ask your server, if you have any allergen queries then just ask and we will gladly advise.

BOOK NOW

Open seven days a week

Breakfast daily 8.00am - 11.00am    Lunch 12.00pm - 5.00pm    Evening 6.00pm - 10.00pm

Breakfast daily 8.00am - 11.00am
Lunch 12.00pm - 5.00pm
Evening 6.00pm - 10.00pm

Whether you're popping in for a Sunday lunch with family, a bite to eat with friends or a romantic dinner for two, you can book a table with us.

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