The very latest seasonal flavours, fresh fish and desserts to die for!

Restaurant menu

Chef Matt’s seasonal menu brings you the best ingredients from our local suppliers.

Most dishes on the menu are grilled, roasted, smoked or baked with our Josper oven, over coal, to seal in the juices and flavours. What’s a Josper oven? Find out here.


Soup of the day (V) (GO) 5.5 

Chicken, home roasted Dorset ham & green peppercorn terrine wrapped in leeks with pickled cauliflower, green beans, silver skin onions & cucumber, homemade bread 7.5 

English asparagus with crispy ‘Capreolous’ (awesome Dorset charcuterie) air-dried ham with free range poached eggs 8.5 

Pork short ribs braised in rum and coke served with a pineapple salsa  

Poole Bay crab ‘Louie’ (dressed lettuce, tomato & egg) salad 9.5  

Hot smoked juniper & ember cured salmon gravlax with pickled cucumber, dill leaves, smoked hummus & flat bread (GO)   

Urban Guild Ale & lime roasted cauliflower salad with fire roasted tomato salsa (vegan) (V) 6.5 


Meat – Hampshire mixed charcuterie, chicken, Dorset ham & green peppercorn terrine, short ribs, house slaw & pickles (GO) 25 

Vegan – Breaded tofu with kimchi dressing, homemade spicy vegan chorizo sausage, vegan chilli with onion bahji, house slaw, hummus, roasted beetroot tapenade & mixed marinated olives 19.5 

Fish – Hot smoked juniper & ember gravlax, whole Poole Bay spider crab, clams, mussels Poole Bay oysters & homemade seaweed bread 35 


(served 12-5pm except on Sunday when roast is king)

All served with a choice of bread & house crisps. Please see our sandwich board for today’s selection.


Fish & chips, craft beer battered sustainable fillet, fat chips, house tartare, crushed peas 13 

Urban Guild burger aged West Country chuck & pork patty, onion jam, slaw, smoked bacon, Somerset cheddar, brioche, fat chips 13 

Bourbon whiskey & maple glazed roasted chicken with homemade hash browns & roasted baby vegetables 15.5 

Whole Poole Bay spider crab with salsa pazza (ask your server) with new potatoes & roasted garlic aioli 16.5 

Posh pork pie layered with ham hock, pea & mash, served with roasted baby vegetables & red wine jus 14.5 

Marinated salmon steak lime marinated ‘darne cut’ salmon steak with asparagus, spring onion & spring green carnaroli risotto & Dorset watercress & Old Winchester salad 13 

Roasted Lamb Barnsley Chop deep fried potato scallop, green beans & tender stem fried with shallots, garlic & rosemary in rich lamb & red current jus, bruised red currants (GO) 16 

Roasted whole Poole Bay plaice with herbed charlotte potatoes, mixed seasonal salad & gribiche sauce 12.5 

Roasted 8oz pork steak, stir fried trio of radish, leek, New Forest cavolo nero leaf & soba noodles, capreolous jamon & chive butter 15.5 

Mixed grill – 4oz Rump steak, lamb chop with soft boiled egg, gammon, lambs liver & kidney served with fat chips.. . . . . . . 16.5 


Grilled locally butchered steaks 

10oz rump – tasty, not tender 17.5

10oz ribeye – well marbled, best cooked medium 24.5

10oz sirloin – rarer the better 23.5

All served with grilled tomato, flat cap mushroom, watercress & hand cut chips. Add black peppercorn, creamy blue cheese, classic Béarnaise sauce, red wine jus or Chimichurri (spicy)… add 1.5. (note: the blue cheese sauce is not gluten free, but we can grill a slice of blue cheese instead x)

Plant based & vegan

Marinated Peppered Tofu Steak with charred baby veg & new potato salad 12 

Beetroot, quinoa, black bean & flax seed burger with avocado & pineapple salsa, wholemeal bun & crispy sweet potato fries (GO) 12.5 

Homemade spicy vegan chorizo sausage with roasted chickpea & dried tomato salad with herb aioli 11.5 

Bar snacks

Grilled bread & dips 

Olives 4

Salted pork crackling with apple sauce 4.5

Handmade Scotch egg with chutney – (ask for todays choice) 4.5 

Whole baked Somerset Camembert with crusty bread 9.5

Homemade sausage roll (ask for today’s flavour) 3.5 

Nachos with West Country chilli beef 6.5
OR vegan mixed bean chilli 


Hand cut chips 3.5 

Skinny fries 

Broccoli with Hollandaise 

Beer battered onion rings 

House salad 

Beer for Chef after work 4


Caramelised banana split (V) (GO) 6.5 

Rhubarb fool with shortbread (V) (GO) 6.5 

Vegan chocolate avocado pudding with fruit salad & chia seeds (V) 6.5

Local cheeses with crackers & chutney (V) (GO) for one 9 or to share 16 

These next two heavenly little puddings take a bit of extra love to prepare so please make sure that when you order one you have time to sit back relax and sip some wine until your little sweet hug arrives!

Chocolate fondant with salted pistachio ice cream 6.5 

Pineapple tart tatin with pumpkin ice cream (V) 6.5 

If you have any allergen queries then please ask and we will gladly advise.
(V) = Vegetarian (GO) Gluten free options available – ask your server for details.

Celery Crustacean Egg  Fish Gluten Lupin Milk
Mollusc Mustard Nuts Peanut Sesame Soybeans Suphites


Head Chef

I enjoy developing kitchens & menus, and trying new dishes out. I love using local seafood and still think its some of the best in the world.

I enjoy developing kitchens & menus, and trying new dishes out. I love using local seafood and still think its some of the best in the world.


Open seven days a week

Breakfast daily 9.00am - 11.00am    Lunch 12.00pm - 5.00pm    Evening 6.00pm - 10.00pm

Breakfast daily 9.00am - 11.00am
Lunch 12.00pm - 5.00pm
Evening 6.00pm - 10.00pm

Whether you're popping in for a Sunday lunch with family, a bite to eat with friends or a romantic dinner for two, you can book a table with us.