The kitchen is overseen by Chef James Golding and Head Chef Andy Wright. Uncomplicated and simple British garden food, true to the micro seasons and influenced by the coast, with the emphasis squarely on fresh, clean flavours.
What can't be grown in our Kitchen Garden, or in the extensive vegetable and fruit beds, is sourced locally - our further commitment to the 25 mile menu.
Saddleback Crackling & Apple Sauce
Hock Eggs & Colman’s Dressing
Karma Ham Risotto Balls
Mackerel Pate & Sourdough Toast
Houghton Spring Arctic Char & Smoked Beetroot
THE PIG’s Pancetta, Pickled Cabbage & Wild Chives £8
Pressed Pheasant & Chicken Terrine
SCider Buttermilk, Hazelnuts & Pickled Pear £7/£14
Salt Baked Celeriac & Chargrilled Cuttlefish
Spiced Apple Dressing, Burnt Leeks & Pickled Crones £7
Westcombe Ricotta, Wild Garlic & Preserved Lemon Ravioli
Cavolo Nero , Pickled Beetroot & Chilli Oil £7.50
Jeff Milner’s Portland Crab Bake
Granary Bread & Garden Pickles £8.50
Brownsea Island Rock Oysters
Shallot Vinegar £3 each
Jurassic Coast Huss & THE PIG’s Red Wine Sausage
Sea Beets, Alexander Leaf & Haricot Bean Stew £16
Whole Lyme Bay Flounder & Hampshire Chorizo
Charred Savoy Cabbage, Brown Butter & Capers £17
Breast of Woodland Chicken & Crown Prince Squash
Rocket Pesto, Pickled Pumpkin & Lemon Buttermilk £18
Apple & Bacon Quinoa
Savoy Cabbage & Walnuts
Flower Pot of Chips
Seville Orange Tart
Caramelised Orange & Garden Thyme Cream
Dark Chocolate, Beetroot & Blackcurrant Fool
Dorset Yoghurt, Chocolate Brownie & Blackcurrant Sauce
Swanage Kiwi Pavlova
Dorset Creme Fraiche & Lime Curd
The Roundhouse is totally unique and very intimate. Overlooking Old Harry Rocks this 12 person thatched summerhouse is located 50 metres from the main hotel adjacent to the kitchen garden.
Straight from our wood-fired oven we have delicious flat breads to water your taste buds. What a great way to relax on a summer afternoon, with a glass of wine (or two)!
Available Friday to Sunday, 12pm to 5pm. No need to book a table.