The Montagu Arms Hotel Beaulieu

Michelin Star RestaurantAA 4 Star Hotel

General Enquiries 01590 612324
Bedroom Reservations 01590 624467
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Terrace Menus

Head Chef and Roux Scholar Matthew Tomkinson has devised this menu to take full advantage of the abundance of quality local produce found within and around the New Forest.

Ingredients include vegetables and herbs from the Montagu Arms’ kitchen garden, fish from the south coast, and game and port sourced from within the national park.

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Lunch Menu

Sample Table d'Hôte Lunch Menu

The Montagu Arms Hotel has a food policy that aims to ensure that meat supplied to the hotel meets the highest ethical criteria in relation to origin, feed and rearing.

Head Chef Matthew Tomkinson | Roux Scholar 2005

Starters

Slow Poached Montagu Garden Egg
English Asparagus, Samphire, Baby Gem Lettuce, Hollandaise Sauce

Home Cured Duck Ham with
Celeriac Remoulade and an Apple and Watercress Salad
 

Mains

Braised Local Pork Cheeks
Crispy Croquette, Cheddar Cheese Mashed Potato, Buttered Greens and Sage Jus

Wild Mushroom and Celeriac 'Lasagne'
Confit Tomatoes, Local Spinach and Cep Velouté

South Coast Huss Fillet wrapped in Parma Ham
Tenderstem Broccoli, Sauté Chicory, Jerusalem Artichoke Purée and Red Wine Sauce

Dessert 

Roasted Doughnut Peaches
Raspberry Sorbet and Almond Tuile

Warm Chocolate Mousse
Vanilla Ice Cream and Hazlenut Tuile

Coffee and Petit Fours - £5.50

 

Two Courses £22.50         

Three Courses £27.50

If you would prefer, you can dine from our A La Carte Menu

Three courses £70 per person

To make a lunch booking, please call 01590 612324 or contact us online

Some of our dishes may contain traces of nuts - please inform us if you have any allergies

In compliance with the EU Food Information for customers Regulation, we have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights the 14 key allergens if present. This guidance document is readily available from any member of our team upon request. It is important that you tell us of any known Allergies, intolerances or restrictions so we can be sure to adjust our dishes and systems of work accordingly. If you are in any doubt or would like to discuss this further, we encourage you to speak to a member of the team.

Wine List

Wine List

Download Wine List

"Wine is the most civilized thing in the world."
-Ernest Hemingway-

Putting out mission statements tends to erode credibility, but, as the song goes, we want to accentuate the positives in our list.

Those positives that we aim to promote are:

  • The importance of sustainable, organic viticulture
  • Diversity of style and indigenous grape varieties
  • The endeavours of small independent growers
  • Wines of terroir and typicity
  • And finally delicious & tasty

We work from the point of view of understanding the wine by trying to understand the country, the region, the microclimate, the vineyard and the grower.

Every wine tells a story and that story deserves to be told.

 

David Kubler

Head Sommelier

 

Organic wine: Is wine made from grapes grown in accordance with principles of organic farming, which typically excludes the use of artificial chemical fertilizers, pesticides, fungicides and herbicides

Biodynamic wine: Is a method of organic farming originally developed by Rudolf Steiner that employs what proponents describe as "a holistic understanding of agricultural processes": One of the first sustainable agriculture movements, it treats soil fertility, plant growth, and livestock care as ecologically interrelated tasks, emphasizing spiritual and mystical perspectives. Proponents of biodynamic agriculture, including Steiner, have characterized it as "spiritual science" as part of the larger anthroposophy movement.

 

Download Wine List

 
       
       
       
       
       
       
       
       
 
       
       
       
       
       
       
       
       
 
       
       
       
       
 
       
       
 
       
       
       
       
       
       
       
 
       
       
       
 
       
       
       
       
       
       
       
 
       
       
       
       
       
       
       
       
       
 
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
 
       
       
       
 
       
       
       
       
       
 
       
       
       
 
       
       
       

Dinner Menu

The Terrace at The Montagu Arms

Head Chef and Roux Scholar Matthew Tomkinson has devised this menu to take full advantage of the abundance of quality local produce found within and around the New Forest.
Ingredients include vegetables and herbs from the Montagu Arms’ kitchen garden, fish from the south coast, and game and port sourced from within the national park.

Sample A La Carte Dinner Menu

£70.00 Per Person

(Three Courses Included for Dinner Inclusive Guests)

STARTERS

Slow Poached Garden Egg
with Crispy Duck Croquettes, Spiced Consommé and Pak Choi 

Confit Rabbit
with Black Pudding and Potato Terrine with Toasted Brioche, Liver Parfait and Crispy 'Bon Bon'

Roasted Pumpkin Risotto
with Blue Cheese, Sherry Vinegar and Pumpkin Seed Crisp

Local Dover Sole cooked on the Bone
with Buttered Cucumber, Brown Shrimps, Dill and Samphire

Lasagne of Slow Cooked Oxtail
with Celeriac Purée, Baby Spinach and Horseradish Cream

Spiced Diver Caught Scottish Scallops
with Cauliflower Purée, Apple, Coriander and Cumin Velouté

Head Chef Matthew Tomkinson, Roux Scholar 2005

MAIN COURSES

Roast Breast of Free Range Chicken
with Summer Truffle, Dauphine Potatoes and Tunworth Cheese Fondue

Fillet of Wild Lymington Sea Bass
with Watercress, Jerusalem Artichoke Purée, Home Cured Ham and Red Wine Sauce

Roast Fillet of Aged Local Beef
with Creamed Jersey Royals, English Asparagus and Madeira Sauce
For two people to share

Roast Organic Welsh Lamb
with Roast Aubergine, Grilled Vegetables, Lamb Falafel and Crispy Potato

Grilled Shetland Monkfish Tail
with Buttered Wild Asparagus, Mussel Risotto and Rosemary Velouté 

Honey Roast Merrifield Farm Duck
with Creamy Garlic Potatoes, Sauté Local Greens and 'Devils on Horseback'

Some of our dishes may contain traces of nuts, please inform us if you have any allergies.
The Montagu Arms Hotel has a food policy that aims to ensure that meat supplied to the hotel meets  the highest ethical criteria in relation to origin, feed and rearing.

VEGETARIAN MENU

Starters

Wild Mushroom and Madeira Consommé
with Wild Mushroom 'Toast' and Salt Baked Celeriac

Roasted Pumpkin Risotto
with Blue Cheese, Sherry Vinegar and Pumpkin Seed Crisp

Mains


‘Vegetarian Assiette Gourmand’
A Selection of our Seasonal Vegetables and Garnishes

'Lasagne' of Wild Mushrooms and Celeriac
with Sauté Local Greens and Confit Tomatoes

 

Desserts 

Warm Salted Caramel Fondant with
Crème Fraîche and ‘Cider Lolly Sorbet’

Glazed Caramel Cremeux
with Banana Ice Cream, Caramelised Bananas and Candied Pecan Nuts  

Praline Soufflé
with Dark Chocolate Ice Cream and Chocolate Sauce

'Lemon Meringue Pie'
with Poached Oranges and Basil Sorbet

Caramelised Blood Orange Tart with Blood Orange and Rose Sorbet

A Selection of French and English Farmhouse Cheeses from our Trolley

Cheese may be taken as an extra course for - £12.00

Cafetière of Freshly Brewed Fair Trade Coffee with Homemade Petit Fours- £5.50

Some of our dishes may contain traces of nuts, please inform us if you have any allergies

DESSERT WINES

Pedro Ximenez 30 Years Old
Barossa Valley, Australia
100ml £15.00 £58.00 (37.5cl)

Muscat St Jean de Minervois Clos Du Gravillas, 2010
Languedoc, France
100ml £8.50 £42.00 (50 cl)

Jurancon, Chateau Jolys, 2009
South West, France
100ml £7.00 £52.00 (75cl)

Clos Dady 2010
Sauternes
100ml £12.00 £85.00 (75cl)

PORT 

Quintra Do Castro LBV 2006
100ml £7.00 £58.00 (75cl)

Quinta Do Castro Vintage 2009
100ml £11.50 £75.00 (75cl) 

 

In compliance with the EU Food Information for customers Regulation, we have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights the 14 key allergens if present. This guidance document is readily available from any member of our team upon request. It is important that you tell us of any known Allergies, intolerances or restrictions so we can be sure to adjust our dishes and systems of work accordingly. If you are in any doubt or would like to discuss this further, we encourage you to speak to a member of the team.

Sunday Lunch

Sample Sunday Lunch Menu

Starters

Grilled New Season Garlic and Almond Soup
with Apple

Grilled Black Pudding with Smoked Bacon,
Onion Purée, Hazelnuts & Watercress

Home Cured Duck Ham with
Quinoa, Pomegranate and Smoked Pecans,
Date and Tamarind Purée

Smoked Haddock Risotto with
Chervil, Dill and Lemon

Mains

Roast Sirloin of Beef with
Duck Fat Roast Potatoes, Buttered Vegetables,
Yorkshire Pudding and Roast Gravy

Roast Loin of Pork with
Duck Fat Roast Potatoes, Buttered Vegetables
Apple Sauce & Cider Gravy

Grilled Cod Loin with
Glazed Baby Gem Lettuce, Asparagus, Turnips with Jersey Royals,
Sampshire and Rosemary Velouté

Saffron Pasta with Chargrilled Provençal Vegetables,
Confit Tomatoes, Olives and Spinach

Desserts

Sticky Toffee Pudding with
Butterscotch Sauce and Vanilla Ice Cream

Lemon Posset with
Raspberry Sauce and Ginger Shortbread

Dark Chocolate and Hazelnut Brownie with
Dark Chocolate Sauce and Clotted Cream

Cheese
A choice from our Cheese Trolley
Supplement £3.50

Coffee and Petit Fours
£5.50


Two Courses   £29.50

Three Courses £34.50

Some of our dishes may contain traces of nuts -
please inform Our Restaurant Manager if you have any allergies

The Montagu Arms Hotel has a food policy that aims to ensure that
meat supplied to the hotel meets the highest ethical criteria
in relation to origin, feed and rearing.

Head Chef Matthew Tomkinson, Roux Scholar 2005

In compliance with the EU Food Information for customers Regulation, we have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights the 14 key allergens if present. This guidance document is readily available from any member of our team upon request. It is important that you tell us of any known Allergies, intolerances or restrictions so we can be sure to adjust our dishes and systems of work accordingly. If you are in any doubt or would like to discuss this further, we encourage you to speak to a member of the team.

Tasting Menu

 Tasting Menu

A culmination of mouth-watering dishes from the a la carte menu as well a selection of innovative and one-of-a-kind dishes created from the freshest seasonal produce; handpicked by our Head Chef Matthew Tomkinson.

Menus will not be presented at the table. Instead,  dishes will be described to the guests as they are served.

This menus requires the participation of the whole table. If desired, our sommelier will select wines by the glass to accompany each dish.

Please inform our restaurant manager of any dietary requirements.

£85.00 Per Person  Excluding Wines 

Dinner Inclusive Guests Can Upgrade for Just £20.00 Per Person*

£135.00 Per Person Including Classic Wine Pairing

Dinner Inclusive Guests Can Upgrade for Just £70.00 Per Person*


*above upgrade prices are based on our full tariff and will be higher for special offer breaks.

In compliance with the EU Food Information for customers Regulation, we have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights the 14 key allergens if present. This guidance document is readily available from any member of our team upon request. It is important that you tell us of any known Allergies, intolerances or restrictions so we can be sure to adjust our dishes and systems of work accordingly. If you are in any doubt or would like to discuss this further, we encourage you to speak to a member of the team.

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© 2014 The Montagu Arms Hotel

The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
Central Reservations: 01590 624467
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