The Figaro Menu

Laverstoke buffalo mozzarella marinated in lemon oil, with heritage Isle of Wight tomatoes, balsamic syrup, basil, and pine nuts

Hampshire crab and crayfish cocktail with fennel and watercress

Ambrose Charcuterie’s air-dried lonza and coppa with grilled artichoke hearts and romesco sauce


Fillet of local beef with crispy prosciutto, red wine sauce, potato dauphinoise and green beans

Salad of Itchen trout marinated in lemon and thyme with peas, broad beans and chard, watercress mayonnaise and herb croutons

Courgette and ricotta tian with herbed grains and watercress puree


Billowy pink-swirled meringue with New Forest strawberries, lemon curd cream and the Wessex Wild Plum Company’s bullace gin syrup

Salted caramel chocolate pot

A selection of local cheeses with biscuits and grapes

Thur 6 June
Sat 8 June
Fri 14 June
Wed 19 June
Sun 23 June
Sun 30 June