Room Reservations:
01590 624467

Switchboard:
01590 612324

Restaurant Reservations:
01590 612324

The Terrace Restaurant

3AA Rosette Restaurant Menus      

To make a booking, please call 01590 612324 or book a table

Winter Lunch Special Offer

Sample Menu

2 course - £18.50
3 courses - £23

 

Celeriac Velouté
with Sauté Smoked Bacon, Arti choke Crisps & Apple

Carpaccio of Pondhead Farm Beef
with Horseradish Cream, Vegetable Crisps & Local Watercress

~

Escalope of Scottish Salmon
with Saff ron Potatoes, Braised Fennel, Fresh Herbs & Brown Shrimps

Crisp Confit Pork Belly
with Caramelised Apples, Beetroot Gnocchi, Sauté Black Pudding & Madeira Jus

Fresh Saffron Pasta
with a Fricassée of Wild Mushrooms, Crème Fraiche, Confit Tomatoes & Spinach

~

Egg Custard Tart
with Ginger and Vanilla Ice Cream & Poached Rhubarb

Dark Chocolate and Praline Delice
with Walnut Ice Cream, Chocolate Sauce & Hazelnut Tuille

Tasting Menus

Signature Tasting Menu 

A collection of Head Chef and Roux Scholar, Matthew Tomkinson's signature dishes. 

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

 
Amuse Bouche
 
Spiced Diver Caught Scottish Scallops
with Cauliflower Puree, Apple, Coriander and Cumin Velouté
 
Terrine of Confit Rabbit, Prunes
and Black Pudding with Liver Parfait and Celeriac Remoulade
 
Roasted Breast of Creedy Carver Chicken
with Wiltshire Truffle, Dauphine Potatoes and Tunworth Cheese Fondue
 
A Selection of British and French
Farmhouse Cheeses served from our Trolley
 
‘Assiette of Pennington House Apples’
 
‘Lemon Meringue Pie’
with Basil Sorbet and Orange Salad
 
 
£90 per person
(Dinner inclusive guests can upgrade for £25 per person*)
 
£155 per person including wine pairing
(Dinner Inclusive Guests Can Upgrade for £90 per person*)
 
£175 per person, including fine wine pairing
(Dinner Inclusive Guests Can Upgrade for £115 per person*)

Surprise Tasting Menu

For a unique dining experience, Matthew will create a surprise five course tasting menu from the best of the day’s seasonal produce. Menus will not be presented at the table. Instead, dishes will be described to guests as they are served.
 
£80 per person
(Dinner inclusive guests can upgrade for £15 per person*)
 
£135 per person including 'Classic Wine Pairing'
(Dinner Inclusive Guests Can Upgrade for £70 per person*)
 
£155 Per Person Including 'Fine Wine Pairing'
(Dinner Inclusive Guests Can Upgrade for £90 per person*)

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

Lunch

Sample Table d'Hôte Lunch Menu

Two Courses £25  |  Three Courses £35

Starters

Wild Mushroom and Madeira Consommé
with a Slow Cooked Free-Range Egg and Sauté Wild Mushrooms
 
Crisp Croquettes of Free Range Quail
with Home Cured Duck ‘Prosciutto’, Pickled Pear Puree and Nasturtium
 

Mains

Honey Roasted Free Range Chicken
with Turnip Gratin, Braised Red Cabbage, Sauté Turnip Tops and Madeira Sauce
 
Escalope of Cornish Cod
with a Fricassée of White Beans and Cornish Mussels, Roasted Fennel and Red Wine Sauce
 
Pithivier Of Local Leeks, Potato and Autumn Truffle
with Grilled Broccoli, Confit Tomatoes and Leek Velouté

Desserts

Natural Yoghurt Pannacotta
with Raspberry Sorbet and Almond Tuile
 
Vanilla Crème Brulee
with Marinated Blackberry Crumble
 
Coffee and Petit Fours £5.50
 

Sample A La Carte Lunch Menu

Three Courses £70
 
Some of our dishes may contain traces of nuts. Please inform us if you have any allergies.

Starters

Homemade Black Pudding with
Grilled Scallop, Cornish Squid, Crispy
Octopus and Romesco Sauce
 
Slow Cooked Burford Brown Egg
with Watercress Puree, Crispy Shallots
Toasted Hazelnuts and Wild Mushrooms (v)
 
Honey Roasted Free Range Quail with
Warm Celeriac Remoulade, Crispy Leg
Croquette and Caramelised Apple

Mains

Honey Roast Breast of Free Range Duck
 with a Tarte Fine of Caramelised Endive
Celeriac Puree and Lightly Peppered Sauce
 
Roast Pondhead Farm Pork with
Caramelised Hispi Cabbage, Caper Puree
Pork Cassoulet and Crackling
 
Escalope of Cornish Day Boat Cod
with Smoked Chorizo, Fresh Coco Beans
Salt Baked Celeriac and Garden Lovage

Desserts

A Selection of French and English
Farmhouse Cheeses from our Trolley
 
‘Lemon Meringue Pie’ with
Basil Sorbet and Orange Salad
 
Salted Caramel Fondant with
‘Cider Lolly Sorbet’ and Crème Fraiche

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
 
 

Dinner

A La Carte Dinner Menu

 

Starters

Honey Roasted Free Range Quail  £20
with Warm Celeriac Remoulade, Crispy Leg Croquette and Caramelised Apple
 
Poached Monkfish Fillet £22
with Smoked Bacon, Jersey Potato Cream andPetits Pois à la Française
 
Slow Cooked Burford Brown Egg  £18
with Watercress Puree, Kentish Cobnuts, Autumn Truffle and Wild Mushrooms (v)
 
Spiced Diver Caught Scottish Scallops £24
with Cauliflower Puree, Apple, Coriander and Cumin
 
Homemade Black Pudding £22
with Grilled Scottish Scallop, Cornish Squid, Crispy Octopus and Romesco Sauce

Mains

Roast Pondhead Farm Pork £32
with Caramelised Hispi Cabbage, Caper Puree, Pork Cassoulet and Crackling
 
Honey Roast Breast of Free Range Duck £38
with a Tarte Fine of Caramelised Endive, Celeriac Puree and Lightly Peppered Sauce
 
Escalope of Cornish Day Boat Cod £36
with Smoked Chorizo, Fresh Coco Beans, Salt Baked Celeriac and Garden Lovage
 
Steamed Cornish ‘Fish of the Day’ £38
with Crispy Mussel Kiev, Saffron Fondant Potato and Crab Butter Sauce
 
Roasted English Cauliflower £21
with Sweet and Sour Glazed Chicory, Toasted Pine Nuts and Cauliflower Puree (v, vegan)

 

Desserts

Seville Orange Soufflé £12
with Milk Chocolate and Szechuan Pepper Ice Cream
 
Salted Caramel Fondant £12
with ‘Cider Lolly Sorbet’ and Crème Fraiche
 
‘Lemon Meringue Pie’ £12
with Basil Sorbet and Orange Salad
 
Dark Chocolate Cremeux £12
with Dancing Cows Stout Ice Cream, Chocolate Sable Biscuit and Blackcurrant Sauce
 
A Selection of Homemade Sorbets and Ice Creams £10
 
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

100ml
 
Muscat Beaumes de Venise,                        £8.50
Rhône Valley           

Petit Vedrines, Sauternes, France               £9.00

Rutherglen Muscat, Victoria, Australia      £10.00

Pedro Ximenez, Hildalgo, Sherry, Spain    £11.00

Coteaux du Layon, Loire Valley, France    £11.00     
 
Riecioto di Soave, Veneto, Italy                   £12.00        
  
Dolç Mataró, Organic, Catalonia, Spain    £12.00      
  
Riesling Spatlese, Prumm                            £13.00
Mosel, Germany
 
Tokaji Beres 5 Puttonyos              2007       £17.00   
Tokaji, Hungary
 
 

Port

100ml
 
Quinta Do Crasto LBV 2010                             £7.00
Nieeport 10 years old Tawny Port                   £13.00
Quinta Do Crasto Vintage 2010                       £14.00
Dow’s Vintage Port 1997                                    £19.00

Sunday Lunch

Sample Sunday Lunch Menu

Two Courses £32.50  |  Three Courses £37.50

Starters

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

Mains

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
 

Desserts

Warm Chocolate Mousse
Spiced Fruit Ice Cream, Almond Tuile
 
Passion Fruit Cheesecake
with 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
 

Wine

Sample Wine Menu

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.

 

Sergio dos Santos AIWS

Head Sommelier

DOWNLOAD WINE LIST   

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.

To make a booking, please call 01590 612324 or book  a table
 

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.
 
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. 
 
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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