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

Lunch

Sample Table d'Hôte Lunch Menu

To Start

Pearl Barley and Beetroot
“Risotto” Pickled Mushrooms, Toasted Barley, Fresh Goats Cheese
 
Chalk Stream Trout
Pickled Cucumber, Crème Fraiche and Dill
 
Honey Glazed Pork Belly
Caramelised Cauliflower, Apple and Corriander
 
New Forest Mushrooms
Confit Chicken Wing, Crispy Shallot and Pine
£10 Supplement Charge

To Follow

Roasted Pheasant Breast
Creamed Potato, Glazed Turnip, Forest Mushroom’s and Purple Kale
 
Fillet of Hake
Local Squash, Toasted Pumpkin Seeds, Squash Puree and Red Wine Sauce
 
 
Celeriac
Salt Baked, Toasted Hazelnut, Truffled Puree and Cavelo Nero
 
 
Wild Guilthead Bream
Local Beetroot, Smoked Bacon, Rainbow Chard and Red Wine Sauce
£15 Supplement Charge
 

 

To Finish

Almond and Malt
Financier, Malt Cream, Candied Pecan, ‘Dark Destroyer’
 
Mascarpone and Pear
Caramelised Pear, Oat Granola and Pear Sorbet
 
English and French Farmhouse
Cheeses served from our Trolley
£5 Supplement Charge
 
Pineapple
Kaffir Lime Leaf Sorbet, Spiced Pinapple, Rum, Coriander, Chilli
£5 Supplement Charge
 
 

Two Courses £26.50  |  Three Courses £31.50

 
Tea, Coffee and Petit Fours £5.50
 

This menu is not available on Sundays


Sample Tasting Menu

Pearl Barley and Beetroot
“Risotto” Pickled Mushrooms, Toasted Barley and Goats Cheese
 
***
 
Chalk Stream Trout
Pickled Cucumber, Crème Fraiche and Dill
 
***
 
Roasted Pheasant Breast
 Creamed Potato, Glazed Turnip, Forest Mushroom’s and Purple Kale
 
***
 
English and French Farmhouse
Cheeses served from our Trolley
£10 Supplement
 
***
 
Almond and Malt
Financier, Malt Cream, Candied Pecan, ‘Dark Destroyer’
 
 

£55 per person

 

Please be aware there is a 12% service charge added to your bill, this is discretionary and can be removed at your request.

Sunday Lunch

Sample Sunday Lunch Menu

To Start
 
Leek & Potato Velouté
Slow Cooked Hens Egg and Truffle
 
Terrine of Pondhead Farm Brisket
With Pickled Carrots, Toasted Hazelnuts and Rapeseed Oil
 
Fillet of Chalk Stream Trout
with Preserved Lemon and Hampshire Watercress and Almonds
 
St Austell Bay Mussel Risotto
with Fennel and Chive
 

To Follow

Roast Rib of Dry Aged Pondhead Farm Beef
with Duck Fat Roast Potatoes, Glazed Seasonal Vegetables, Yorkshire Pudding and Roast Gravy
 
Roast Loin of Outdoor Reared Pork
with Duck Fat Roast Potatoes, Glazed Seasonal Vegetables, Apple Sauce and Cider Gravy
 
Fillet of Cod
with Potato Terrine, Wild Mushroom, Jerusalem Artichoke and Red Wine Sauce
 
Butter Roast Cauliflower
Cauliflower Puree, Terrace Garden Greens and Sage Beurre Noisette
 

To Finish

Dark Chocolate Delice
with Candied Pecans, Chocolate Sauce and Tonka Bean Ice Cream
 
Warm Almond Tart
with Ruby Port Reduction and Vanilla Ice Cream
 
Lemon Posset
with Yoghurt Sorbet, Pink Grapefruit and Homemade Shortbread
 
 
A Selection of French & English Farmhouse Cheeses from our Trolley
(Supplement £3.50)
 
Coffee and Petit Fours
(Supplement £5.50)
 

Three Courses £37.50

 

Dinner

Sample A La Carte Menu

Starters

New Forest Mushroom  £14
Confit Chicken Wings, Crispy Shallots, Pine, Jus Gras
 
Red Leg Partridge  £15
Swede, Pickled Elderberries, Smoked Bacon, Chestnut
 
Plaice £14
Grilled Fillet, Cucumber, Shellfish Bisque, Dill
 
Red Mullet £14
Heritage Carrots, Basil, Lemongrass
 
Cauliflower  £12
Butter Roasted, Confit Egg Yolk, Pickled Onion, Cabernet Sauvignon (V)



Main Courses

Pennington Lamb  £34
Hispi Cabbage, Garlic, Rosemary, Hampshire Goats Cheese
 
Beaulieu Estate Venison £36
BBQ Loin, Braised Shoulder, Black Pudding, Turnip, Juniper Mustard
 
Hake  £30
Local Beetroot, Smoked Bacon Rainbow Chard, Red Wine Sauce
 
Lymington Seabass  £32
Terrace Garden Jerusalem Artichoke, Slow Cooked Squid, Preserved Lemon, Pine nut, Chicken Jus 
 
Celeriac  £24
Grilled King Oyster Mushroom, Roast Onion, Hazelnut, Thyme (V)

This menu is included for residents  on our dinner, bed and breakfast package.

To Finish

Terrace Chocolate Bar  £12
Milk Sorbet and Coffee
 
Seville Orange Soufflé
with Bitter Dark Chocolate Ice Cream
 
Roasted Passe Crassane Pear
with Fig Leaf Ice Cream, Cheesecake Mousse and Crispy Ginger Arlette  
 
Warm Hazelnut Financier
with Praline Cream, Dark Chocolate and Tonka Bean Ice Cream
 
A Selection of Homemade Sorbets and Ice Creams  £10
 
A Selection of English and French Farmhouse Cheeses   £20
served from our Trolley
 
Cafetière of Freshly Brewed Fair-Trade Coffee  £5.50
with Homemade Petits Fours  
 

This menu is included for residents on our dinner, bed and breakfast package. Please note that The Terrace Restaurant only accepts children of 12 years of age and upwards for dinner.

Tasting Menu

Sample 7 Course Tasting Menu

 

Amuse Bouche
 
Red Mullet
Heritage Carrots, Basil and Lemongrass
 
Hake
Beetroot, Smoked Bacon, Pickled Mushroom, Red Wine Sauce
 
Pennington Lamb
Hispi Cabbage, Garlic, Rosemary, Hampshire Goats cheese
 
Cheese
A Selection of British and French Farmhouse Cheeses served from our Trolley
 
Sorbet
Kaffir Lime Leaf Sorbet Spiced Pineapple, Coriander
 
Chocolate
Terrace Chocolate Bar with Milk Sorbet, Coffee
 

£90 per person, excluding wines

£25 supplement per person for residents on the dinner, bed and breakfast package

If desired, our sommelier will select wines by the glass to accompany each dish.

£165 per person, including wine pairing


Please note that The Terrace Restaurant only accepts children of 12 years of age and upwards for dinner.

Vegan Tasting Menu

Sample 6 Course Vegan Tasting Menu

 

Amuse Bouche
 
‘Butter’ Roasted cauliflower
with pickled onion, local chard, Almond and Cabernet Sauvignon
 
Roast Garlic Gnocchi
Salt Baked Carrot, Rainbow Chard and Almond
 
Rosemary and salty baked Celeriac
with BBQ King Oyster mushroom, Hazelnut pesto, roast onion and Thyme
 
Sorbet
Kaffir Lime Leaf Sorbet Spiced Pineapple and Coriander
 
Chocolate
Terrace Chocolate Bar with Milk Sorbet and Coffee

Please note that The Terrace Restaurant only accepts children of 12 years of age and upwards for dinner.

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
 

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.