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Sunday Lunch Menu



Locally shot pheasant & mallard terrine, homemade piccalilli £8

Mozzarella-filled, truffled arancini with chive emulsion and chestnut mushrooms £7 (v)

New Forest wild mushrooms on toasted focaccia, smoked crème fraiche £9 (veo, gfo)

Courgette spaghetti salad, salsa verde, tahini sauce, black olive crumb, croutons £6 (ve)

Add Atlantic king prawns for an extra £7

Two course Sunday Deal

Roast and a dessert £24 (Cheese £4 supplement)

Sunday Roasts

Served with seasonal vegetables, roast potatoes with Yorkshire pudding and gravy

Hampshire topside of beef £18.00

Free-range chicken on the bone £18.00

Mushroom pithivier £16.00 (ve)

Free-range pork belly £18.00



Battered south coast hake, hand-cut chips, crushed minted peas, house tartare sauce - £17.00 (gfo) Vegan feta & spinach-filled flatbreads, mixed salad, mustard dressing £15 (gf, ve)


Hand-cut chips - £4.50 (ve, gf)

Roast potatoes - £4.50 (ve, gf)

Beer battered onion rings -£4.50



Silky crème caramel, shortbread biscuit £7 (v, gfo)

Sticky toffee pudding, toffee sauce, New Forest vanilla ice cream £8.00 (v)

Dark chocolate cake served with hazelnut mousse, salted popcorn £7.50 (v)

Bramley apple crumble and homemade custard (for two to share) £15.00 (v)

Three British cheese board, homemade chutney, artisan crackers £12.50 (v, gfo)

New Forest vanilla ice-cream £4.00 (v, gf)


Please ask us regarding any special dietary requirements. V=vegetarian, GF/GFO= gluten free/option available, VE=vegan/option available.

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