Room Reservations:
01590 624467

01590 612324

Restaurant Reservations:
01590 612324

The Terrace Restaurant

3AA Rosette Restaurant Sample Menus      

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

Tasting Menu

Sample Tasting Menu

£85 Per Person 


Isle of Wight Tomatoes

Marjoram, Herb Gnocchi, Hazelnut, Lemon


South Coast Hake

St Austell Bay Mussels, Curried Tartare, Toasted Almond


John Dory

Lemon Verbena, Seashore Vegetables, Sauce Made from the Bones


Back Water Pig Belly

Glazed Hispi Cabbage, Bacon Ragu, Turnip, Szechuan Pepper



Selection of Local Cheese


New Forest Summer Berries (Sopley Farm)

Dorset Yoghurt, Garden Flowers, Lemon Verbena


‘My Dad & Me’

Salt Caramel & Malt Tart, Dads Beer, Crème Fraiche, Lime


* £10 per person supplement for the cheese course


4 Course Sample Dinner Menu

£65 per person

BBQ Monkfish
Borlotti Beans, Green Peppercorn Sauce, Lime
New Forest Baby Celeriac
‘Salt Baked’, Hazelnut, Pickled Celery, Truffled Butter
Black Water Pig Belly
Szechuan Pepper & Crab Apple Ketchup (Picked from Our Garden)
New Forest Oyster Mushroom
‘Butter Roasted’, Pine Emulsion, Crispy Chicken Skin
St Austell Bay Mussels
Charred Pickled Cucumber, Toasted Almond, Curry Sauce
Sunburst Squash
Toasted Seeds, Old Winchester, Garlic Gnocchi, Lemon
Beaulieu Estate Roe Deer
Pickled Elderberry, Quince, Smoked Beetroot, Glazed Neck
South Coast Plaice
Nasturtium, Hispi Cabbage, Seaweed Potato Puree, Shellfish Reduction
Spelt & Parsley ‘Risotto’
Pickled Roscoff, Crispy Shallot, Goats Cheese, Beaulieu Estate Beans
‘My Dad & Me’
My Salt Caramel & Malt Tart & ‘Dads Beer
70% Dark Chocolate
White Chocolate & Bay Leaf, Goats Milk, Cocoa
New Season Plums
Dorset Yogurt, Almond, Lemon Verbena
Selection of Local Cheese

Enjoy a 'flight' of three Classic Wines (175ml glass each) £27

Enjoy a 'flight' of three Fine Wines (125ml glass each) £59



Light Lunch

Hotel Lunch Menu

The new lunch menu at The Montagu Arms caters to those loath to sacrifice a sophisticated setting and comfortable chairs in the name of something light to eat. Smart enough to dress up for, yet relaxed enough to sit and linger over with a glass of wine, it is simple food cooked well with the very best ingredients.

Expect a selection of small plates showcasing spectacular produce straight from the hotel’s organic kitchen garden, from across The New Forest and from the neighbouring coastal counties of Hampshire and Dorset.

Choose 3 or 4 plates and relax for a few hours to enjoy the very best seasonal, regional produce sourced with passion, crafted with care and elegantly served.


Hoxton Sourdough Salted Butter £5

Chilled Pea Velouté – Pickled Onion, Goats Cheese £8

Caesar SaladBaby Gem, Streaky Bacon, Anchovies, Croutons £12

BBQ Mackerel Fillet – New Forest Pink Fir Potato Salad, Preserved Lemon £12

Chargrilled Tender Stem BroccoliLyburn Gold, Poached Duck Egg, Lemon £10

Smoked Chalk Stream Trout – Crème Fraiche, Capers, Lime £14

Smoked Hampshire Belly Bacon– Pickled Mustard, Crushed Turnip, Roast Shallot £16

Roasted Gnocchi – Hazelnut, Green House Herbs, Old Winchester £12


Desserts £9

Dark Chocolate Cremeux – Milk Sorbet, Caramel, Chocolate Crumb

Lemon Posset – Honey Oats, New Forest Strawberries, Shortbread

Selection of Ice Creams & Sorbets

Selection of Local Cheese £12

Sunday Lunch

Sample Sunday Lunch Menu

Two Courses £27.50 per person

Three Courses £35.00 per person


Smoked Chalk Stream Trout

Crème Fraiche, Capers, Lime

Chilled Pea Velouté

Goat’s Cheese, Pickled Shallots, Marjoram

Belly Bacon

Gentleman’s Relish, Rosemary, Baby Gem

Fillet of Mackerel

New Forest Potato, Preserved Lemon, Watercress


Roast Rib of Beef

Beef Dripping Roast Potatoes, Glazed Seasonal Vegetables Yorkshire Pudding, Roast Gravy

Roast Rack of Hampshire Pork

Beef Dripping Roast Potatoes, Glazed Seasonal Vegetables

Apple Sauce, Cider Gravy

Fillet of Hake

Tenderstem Broccoli, Crushed New Potatoes, Seaweed Beurre Blanc

Roast Old Winchester Gnocchi

New Forest Courgette, Garden Greens, Roast Onion


Dark Chocolate Cremeux

Milk Sorbet, Salted Caramel, Cocoa Tuile

Lemon Posset

Honey Oats, New Forest Raspberries, Verbena

Cheese Selection

Grape, Walnut, New Forest Honeycomb £5 Supplement

Wine / Bar

Our wine list at the Terrace Restaurant consists of wines which have been chosen to complement the cuisine of our Head Chef Matthew Whitfield. As a living wine list it will change and expand and represents the different styles of wine being made in the world today, reflecting the true character of its origins.

Our vision is to create a wine list that is accessible to everyone; the summary on the next page will help you to find the wine and the country that you wish to discover. As a living wine list, it will continuously evolve and will exhibit wine characteristics of each region, how they differ from each other and we will have selected only the best examples of each wine from emerging wine locations to the reliable old classics including :

  • 44 organic and 28 biodynamic wines.
  • Wine made with organically grown grapes
  • Wine made using the principles of biodynamic agriculture
  • Wine made with organically grown grapes
  • Wine made using the principles of biodynamic agriculture


The following wines were carefully selected because of their high quality, value and food-matching ability. Finally, we hope you will have an enjoyable, relaxing and memorable experience with us.


Sergio Dos Santos DipWSET | Head Sommelier



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

Please let us know if you have an allergy or intolerance to any food.

Due to the wide range of ingredients used in our kitchen we cannot guarantee against the risk of cross contamination of different allergens.

We have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights 14 key allergens if present. This guidance document is readily available from any member of our team upon request.

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.


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