top of page

We are thrilled to announce that we will cover the cost of your parking when you dine with us. The nearest car parks are located at Sway Station, so just park your vehicle, make the payment to Ring Go, and we will refund the cost of the parking. You can then sit back, relax, and enjoy your meal with us, knowing that your parking is taken care of.

IMG_0638 - Copy.jpeg

Sunday Lunch Menu

2 Courses £20

3 Courses £25

 

Starters

Soup of the Day, with Crusty Bread    

Classic Prawn cocktail served with Marie Rose sauce, little gem lettuce and Isle of Wight tomato.

Fricassee of Garlic, Mushroom & Cream, on Sourdough Toast with a Poached Egg  

Ham Hock Terrine, Celeriac & Apple Remoulade, Toasted Sourdough 

Tomato & Mozzarella Salad with Basil Pesto

 

Mains

Roast Sirloin of Beef

Pork Loin and Crackling 

Cranberry, Portobello & Chestnut Roast

All served with Roasted Potatoes, Seasonal Vegetables and Yorkshire Pudding  

Add Cauliflower & Leek Cheese Gratin £2.50

Ringwood Ale Battered Haddock, Triple Cooked Chips, Mushy Peas, Tartare

Homemade Beef Burger, Monterey Jack Cheese, Bacon, Little Gem, Tomato, Mustard Mayo, French fries, Coleslaw

Carrot & Courgette Bhaji Burger with Mango Chutney & Mint Yoghurt in a Brioche Bun, Fries & Coleslaw

Malay Chicken Curry - Tender Pieces of Chicken cooked in a Spicy Coconut & Tomato Sauce, Bamboo & Water Chestnuts served with Rice & Poppadums’

Pan Roasted Salmon Supreme with warm Tartare Butter Sauce, New Potatoes & Seasonal Green Vegetables

Forest Mushroom Risotto finished with Mascarpone, Truffle Oil, Micro Herbs & Shaved Parmesan

Silver Hind Ploughman’s Local Coastal Mature Cheddar, Honey Roast Ham, Dorset Real Ale Chutney, Celery, Apple, Balsamic Onions, Homemade Coleslaw & Rustic Baguette

Desserts

Selection of ice creams and sorbets £2.00 per scoop

See our specials board for our selection of daily, fresh desserts

 

Please let us know if you have an allergy or intolerance to any food.
Some dishes can be adapted to accommodate allergies, please ask a member of the team.

bottom of page