The Montagu Arms Hotel Beaulieu

Michelin Star RestaurantAA 4 Star Hotel

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Bedroom Reservations 01590 624467
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Scallops with cauliflower puree
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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

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

Mushroom Consommé
with Black Garlic Gnocchi
Sautéed Wild Mushrooms and Winter Truffle
 
Braised Beef Croquette
with Smoked Garden Beetroot, Grilled Radicchio
and Celeriac Cream
 
 

Main Courses

Roasted Chicken wrapped in Parma Ham
with Butter Basted Cauliflower, Sautéed  Greens
Pommes Dauphine and Cauliflower Salad
 
Seared Escalope of Hake
with Braised Carrot, Ratté Potatoes,
Pak Choy and Brown Shrimp Beurre Noisette
 
Egg Yolk Ravioli, with Red Onion Puree,
Grilled Broccoli, Sweet Shallots, Chicory
and Rosemary Velouté
 

Desserts

Warm Chocolate Mousse
with Spiced Fruit Ice Cream
 
Lemon Posset with Blackcurrant Sauce
and an Oatmeal Biscuit
 
Coffee and Petit Fours £5.50
 
Two Courses £25.00
 
Three Courses £30.00
 

 A La Carte

Starters

Pressed Terrine of Braised Rabbit and Black Pudding with Celeriac Remoulade Rabbit ‘Bon Bon’ and Liver Parfait
 
Autumn Truffle Risotto with Whipped Brie de Meaux, Salsify Crisps and Shaved Fresh Truffle (v)
 
Spiced Diver Caught Scottish Scallops with Cauliflower Purée, Apple Coriander and Cumin Velouté
 

Main Courses

Grilled Rump of Dorset Rosé Veal with Roasted Garlic Gnocchi Romaine Lettuce and Confit Lemon
 
Honey Roast Creedy Carver Duck Breast with Sauté Smoked Bacon, Red Chicory Creamed Potato and Sprouting Broccoli 
 
Escalope of Wild South Coast Sea Bass with Watercress, Garden Artichoke Puree Serrano Ham and Red Wine Sauce
 

Desserts

‘Lemon Meringue Pie’ with Poached Oranges and Basil Sorbet
 
Dark Chocolate Cremeaux with Walnut Ice Cream, Coffee Macaroon and Milk Chocolate Mousse
 
Selection of French and English Farmhouse Cheeses From Our Trolley
 
Three Courses £75.00
 
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.
 

Head Chef Matthew Tomkinson, Roux Scholar 2005

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

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

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

£75.00 Per Person

(Three Courses Included for Dinner Inclusive Guests)

STARTERS

Slow Cooked Oxtail ‘Lasagne’ with Salt Baked Celeriac, Buttered Spinach and Horseradish Cream
 
Roasted Pumpkin and Parmesan filled Pasta with Orange Puree Brown Butter and Sage (v)
 
Pressed Terrine of Braised Rabbit and Black Pudding with Celeriac Remoulade Rabbit ‘Bon Bon’ and Liver Parfait
 
Autumn Truffle Risotto with Whipped Brie de Meaux, Salsify Crisps and Shaved Fresh Truffle (v)
 
Spiced Diver Caught Scottish Scallops with Cauliflower Purée, Apple Coriander and Cumin Velouté
 
Crisp Croquettes of Goat’s Cheese with Home Smoked Garden Beetroot Beetroot Crisps and Cider Apple Dressing (v)

Head Chef Matthew Tomkinson, Roux Scholar 2005

MAIN COURSES

Escalope of Wild South Coast Sea Bass with Watercress, Garden Artichoke Puree Serrano Ham and Red Wine Sauce
 
Honey Roast Creedy Carver Duck Breast with Sauté Smoked Bacon, Red Chicory Creamed Potato and Sprouting Broccoli 
 
Roast Saddle of Dan Smith’s Lamb with Braised Shoulder, Crispy Sweetbread and a Tomato and Courgette Gratin
For two people to share
 
Isle of Gigha Halibut with Sauté Wild Mushrooms, Braised Pearl Barley Caramelised Endive and Cep Sauce
 
Roasted Breast of Free Range Chicken with Autumn Truffle, Dauphine Potatoes and Tunworth Cheese Fondue
 
Grilled Rump of Dorset Rosé Veal with Roasted Garlic Gnocchi Romaine Lettuce and Confit Lemon
 
‘Vegetarian Assiette Gourmand’ A Selection of our Local and Seasonal Vegetable Dishes 

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. 

DESSERTS

Dark Chocolate Cremeaux with Walnut Ice Cream, Coffee Macaroon and Milk Chocolate Mousse
 
Passion Fruit Cheesecake with Orange Sorbet and Orange Salad
 
Prune and Armagnac Soufflé with Brown Bread and Cinnamon Ice Cream
 
‘Lemon Meringue Pie’ with Poached Oranges and Basil Sorbet
 
Warm Salted Caramel Fondant with ‘Cider Lolly Sorbet’ and Crème Fraiche
 
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 2011
Languedoc, France
100ml £8.50            £42.00 (50cl)
 
Jurancon, Chateau Jolys 2009
South West, France
100ml £7.00            £52.00 (75cl)
 
Dolç Mataro, Alta Alella 2011
Cataluna, Spain
100ml £11.00          £49.00 (50cl)
 
Port
Quinta Do Crasto LBV 2007
100ml £7.00            £58.00 (75cl)
 
Quinta Do Crasto 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

Spiced Parsnip Soup
Fresh Coriander, Toasted Almonds and Salsify Crisps
 
Smoked Pork Belly, Slices of Black Pudding
Celeriac Purée and a Slow Cooked Black Acre Farm Egg
 
Home Smoked Salmon, Smoked Garden Beetroot
Lemon Puree and Horseradish Cream
                                                                     
Hampshire Game Terrine, Home Cured Duck Ham,
Caper and Raisin Puree, Hazelnut and Apple Salad
 

Main

Roast Sirloin of Pondhead Farm Beef
with Duck Fat Roast Potatoes, Glazed Seasonal Vegetables
 Yorkshire Pudding and Roast Gravy
 
Roast Loin of Free Range Lyndhurst Pork
with Duck Fat Roast Potatoes, Glazed Seasonal Vegetables
Granny Smith Apple Sauce and Crackling
 
Escalope of Cod wrapped in
Parma Ham with Roasted Celeriac, Buttered Greens
and Celeriac Crisps
 
Roasted Garlic and Tarragon Gnocchi
Buttered Tomato Sauce and Charred Mediterranean Vegetables
 

Dessert

Warm Chocolate Mousse
Spiced Fruit Ice Cream, Almond Tuile
 
Passion Fruit Cheesecake, Lime Sorbet
And Passion fruit Syrup
 
Lemon Posset with Fruit and Nut Biscotti
And Raspberry Sorbet
 
A Selection of French & English Farmhouse Cheeses
From Our 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.

£90.00 Per Person  Excluding Wines 

Dinner Inclusive Guests Can Upgrade for Just £25.00 Per Person*

£140.00 Per Person Including Classic Wine Pairing

Dinner Inclusive Guests Can Upgrade for Just £75.00 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.

Valentine's

Valentine's Day 2015

Tasting Menu

Tomato and Basil Consommé with a Home Cured Ham ‘Toastie’
~
Home Smoked Organic Salmon
with Lemon Puree, Garden Beetroot and Horseradish
~
Roast Fillet of Locally Reared Beef
with White Onion Puree, Potato Mille Feuille and Madeira Sauce
~
Lancashire Bomb
with Port Syrup, Pickled Celery and Celery Seed Biscuits
~
Passion Fruit and Orange Cheesecake with Orange Sorbet and Salad
~
Dark Chocolate Tart with Guinness Ice Cream
~
Coffee and Petits fours
 
£95 Per Person
Tasting menu with wine pairing £150 per person
 
To make a booking, please call 01590 612324 or contact us online
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© 2015 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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