Chestnut velouté, sage and onion scone (V, GF)


Confit chicken leg terrine, Parma ham, Caesar dressing, quail egg (GF, NF)

Salt baked heritage beetroot, goat’s cheese salad, pickled blackberries (V, GF, NF)

Dorset crab tian, cucumber and ginger jelly, candied pistachio nuts, compressed pears (GF)


Champagne sorbet, mimosa fizz (VG, DF, GF, NF)


Roast turkey breast, roast potatoes, sage and onion stuffing, chipolata wrapped in bacon, chestnut purée, seasonal vegetables, pan gravy (GF, DF, NF)

Pan fried fillet of seabass, dill crushed new potatoes, cavolo nero, confit cherry tomatoes, watercress and fennel velouté (GF, DF, NF)

Hand carved beef fillet, duck fat roast potatoes, seasonal vegetables and a red wine jus (GF, DF, NF)

Wild mushroom, Brussels sprout and chestnut risotto, rocket and Parmesan (V, GF)


Baileys cheesecake, espresso jelly, chocolate sauce, raspberries (V, NF)

Rum and raisin crème brûlée, cinnamon short bread (V, GF, NF)

Homemade Christmas pudding, rolled in pistachio nuts, brandy custard (V)

Selection of Dorset and British cheeses, Fudge’s biscuits, grapes, celery (V, GF, NF)

GF – Gluten Free  V – Vegetarian  VG – Vegan  DF – Dairy Free  NF – Nut Free


Our chefs are able to adapt most of the dishes on our Christmas Day lunch menu. Please make sure we are aware of special dietary requirements at the time of booking.