A La Carte

At The Elderflower, we take great pride in sourcing the best local produce to incorporate them in a myriad of dishes created to follow the feel of the seasons. Twice voted best menu in Hampshire and commended in the Michelin, Harden’s and Good Food guides, Head Chef Andrew thrives on bringing new flavours together and constantly reinventing the menu.

Please note that due to the format of the menu and to avoid disappointment, we will need to know your diet requirements at the time of booking.

Please note this is a sample menu

Starters

  • Fruit de Mer terrine£9.50

    seaweed texture

  • Potato & Truffle£9.50

    confit egg yolk, pickled wild mushromms, fresh chestnut

  • Fish Soup£8.50

    smoked roe taramasalata

Fish

  • Five gold rings£15.50

    saffron pickled swede, crispy onion rings, haricots blanc, Mont d'Or

  • Six geese a laying£26.50

    roast goose, liver & dark chocolate pâté, parsnip & white chocolate, red cabbage

  • Seven Swans A Swimming (Are protected By The Queen So Instead...)£25.00

    sturgeon, lobster mousse, champagne & scallop roe velouté, Exmoor caviar

Mains

  • Steamed Cod£24.00

    Hand rolled macaroni, sweet garlic, eucalyptus & clementine

  • Seared New Forest Venison Loin£29.50

    poached champagne rhubarb, braised haricot blanc, beetroot variation, blood orange jus

  • 8oz Aged Ribeye Steak£26.00

    braised red cabbage, smoked chestnut, fat chips, blue cheese sauce

  • Fish Of The Day£23.00

    slow cooked dairy cow, roast pumpkin, vacherin, trompettes, smoked chestnut

Dessert

  • Spiced Pear Consommé£7.50

    blue cheese & white chocolate doughnuts

  • New Forest Gateau£10.50

    chocolate variation, pistachio sponge, caramalised walnuts, roast plum sorbet

  • Chocolate Soufflé£9.50

    black velvet ice cream

  • French & British Cheese journey£11.50

    pickled fruits, biscuits

  • Amuse Bouche

    swish
  • Fruits de Mer Terrine

    seaweed textures

    none
  • Fish Soup

    smoked taramasalata

    none
  • Potato & Truffle

    confit egg yolk, pickled wild mushrooms, fresh chestnut

    none
  • swish
  • Steamed Cod

    Hand rolled macaroni, sweet garlic, eucalyptus & Clementine

    none
  • Seared New Forest Venison Loin

    poached champagne rhubarb, braised haricot blanc, beetroot variation, blood orange jus

    none
  • 8oz Aged Ribeye Steak

    braised red cabbage, smoked chestnut, fat chips, blue cheese sauce

    none
  • swish
  • Spiced Pear Consommé

    blue cheese and white chocolate doughnuts

    none
  • New Forest Gateau

    Chocolate variation, pistachio sponge, caramlised walnuts, roast plum sorbet

    none
  • Chocolate Souffle

    black velvet ice cream

    none