The Cottage in the Wood: New Menus & Dining Experience

The extensive menu takes diners on a trip of discovery from Island of Wight tomato salad to wild mushrooms, spiced monkfish and salt-aged duck breast, with salty caramel handmade and tart chocolates to end up.

New Brasserie Dining Experience

Much more kicked back dining is likewise offered from 16 April in the brand-new Brasserie, with an à la carte food selection of small plates (from ₤ 13.50) and larger plates (from ₤ 22.50) along with a 5-course tasting menu (₤ 75 per head).

The 3 AA Rosette eating area will certainly be revealing a face-lift in addition to using a revamped menu from head cook Mark Potts. The stylish dining room will certainly be open Thursday, Friday and Saturday evenings just, offering a seven-course tasting menu including the finest seasonal and local produce.

Owner Nick Davies claims: “This summertime notes 10 years given that we first bought The Cottage in the Timber, and it appears suitable to note the event by taking our dining establishments to the following degree. The brand-new menus that Mark and his team have developed absolutely do that, while the incredible views that visitors delight in while dining are still as magnificent as ever before.”

The Brasserie will certainly be open everyday for dinner, with the tasting menu readily available for lunch and supper from Wednesday to Saturday. Sunday service of course consists of conventional roasts, in addition to a selection of different choices.

Mix and match marinaded burrata with ham hock and smoked haddock rarebit, or study a Cottage Classic including The Cottage Pie, honey glazed duck or the catch of the day fish, fresh delivered from Cornwall.

1919 Restaurant’s Seven-Course Menu

The seven-course tasting menu at 1919 dining establishment is priced at ₤ 95 per head. Guests will also have the option to add a more 2 training courses chosen from day-to-day specials, created from ultra-seasonal active ingredients.

Head Chef Mark Potts is the creative lead behind the brand-new menus after joining the team last year. His vital influences of seasonal and high quality, sustainably sourced ingredients are evident throughout while the seven courses take restaurants on a global taste trip all over the world drawing on Asian, South American, European and British food.

This internet site makes use of cookies to make sure that we can provide you with the very best individual experience possible. Cookie info is saved in your internet browser and executes features such as recognising you when you return to our web site and assisting our team to understand which sections of the web site you discover most fascinating and beneficial.