• • Cocktails

  • Dande-cillin

    10

    Talisker Skye - Corn Kernel Vermouth - Dandelion & Marigold Honey - NOT Lime -Dorset Sea Salt - Bitters.

    This drink is our Terroir twist on the classic Penicillin cocktail. We've emitted using Honey by creating our own homemade vegan Honey using Marigolds and Dandelion leaf. We also have made our own Corn Kernel Vermouth by infusing popcorn to add a textural, robust mouth-feel to the drink.

  • House Martini

    8

    Terroir Gin - Vermouth - Fig Leaf - Pickles

    This little aperitif is a great way to start a meal. Made with our House Organic gin made by the guys down at Conker and delivered in bulk in reusable packaging, a simple homemade vermouth using any wasted wine from our taps and finished with a drop of fig leaf oil from a local garden.

  • Apple Sour

    8

    Rye Whiskey - New Forest Apple Pulp

    The core of this drink is an sour mix made from the leftover pulp from juicing fresh Apple for our Highball. . We add a little sugar and use this as the sweet and sour for this cocktail.  A little chickpea water from our sister restaurant gives it a nice foamy texture in place of egg white.

  • Margarita

    9

    Tequila Blend - Fermented Tomato Water

    Our twist on a Margarita is a great example of how closely our bar and kitchen work together. Our pan con tomate uses lovely juicy tomato from the Isle of White and grates them to spread on some toasted bread. We then take the tomato water drained off and ferment it for 2 weeks to give it some zing then mix with a little sugar and citric acid. The essential addition of tequila giving bright agave, pepper and creaminess.  Finished of with a few drops of Dorset Sea Salt solution & a shard of fruit leather made from the discarded tomato skins.

  • F'rose

    7

    A seasonal great.

    We take market rejected (the ones to ugly to make the punnet) New Forest Strawberries and blend them with our tap rose wine,  a touch of Frizzante (fizz), and a Timut spiced syrup.  Timut is a type of Sichuan pepper sourced by us on a charity Trek to Nepal in 2018.

    50p from each drink is donated to Action Against Hunger - raising money to end World hunger.

  • Daiquiri

    9

    A fine blend of Diplomatico Planas, Trois Riviere Agricole Rhum, Cherry Liqueur & NOT LIME (natural acid blend).  Finished with the addition of Banana wine made in house from overripe rejected bananas from our local grocery shop.

  • Red Snapper

    7

    A fresh approach to an ultimate necessity.

    Conker Lab Broad Bean Gin.  Freshly pulped to order Isle of Wight tomato juice.  . Radish & Nasturtium Vinegar.  Spice & Seasoning.

  • Iced Mock-A (Non Alcoholic)

    6

    Three Spirit Social Elixir.  Fresh Rolled Oats Made Oat Milk.  Cold Brew Coffee.  Cacoa Nib Syrup.

  • Young Wild & Three (Non Alcoholic)

    5

    Three Spirit Sociable Elixir.  New Forest Strawberries.  Timut & Nasturtium Syrup.  Rose Soda.

TAP WINES

• • White

  • Xarello & Macabeo

    5.5 / 22

    Catalonia (Spain)

    Organic - Natural - Biodynamic

    Lemon - Green - Silky

  • Falanghina

    6 / 24

    Campania (Italy)

    Peach - Citrus Blossom - Honey

  • Trebbiano & Chardonnay

    7.5 / 30

    Tuscany (Italy)

    Organic - Biodynamic - Natural - Low Intervention

    Lemon Basil - White Peach - Sea Air

     

  • Rose

  • Cinsault

    7 / 28

    Ventoux, Rhone (France)

    Light - Dry - Raspberry - Tart

  • Sparkling

  • Frizzante Glass

    5

    Italy - Glera

  • Masia D'Or Brut Nature Cava

    30

    Penedes - Vegan

    This is an exceptional Cava. Pale straw in colour with elegant persistent bubbles. On the nose, aromas of white and bright pale yellow fruit with subtle notes of citrus. The palate is silky and fresh with a refreshing finish

  • Grand Ocnos Brut Nature

    35

    Colonias de Galeón (Sierra Norte de Sevilla) 100% Pinot Noir

    Organic & Biodynamic

    Colour red orange, somewhat cloudy, with consistent foam and small bubble. The nose is a bit strange at first because of those aromas of reduction, sulfur-like aromas that disappear with the aeration, red fruit background, yeast aromas, fine bakery, herbal touches. Too complex. The palate is dry, with a creamy mouth passage, subtle, sparkling. Very long end and something bitter but very nice.  Very gastronomic & well worth trying.

  • Danebury Vineyards Cossack

    45

    This sparkling wine is made from a blend of the Auxerrois Blanc (Auxerrois Blanc is a cross between Gouais Blanc and Pinot Noir, which have the same ancestry as Chardonnay), and Rulander grapes (a German synonym for Pinot Gris). It is made using the traditional bottle fermentation method and aged for at least four years on its lees.

  • Champagne A. Levasseuer

    60

    France - Pinot Meunier

    An organic champagne showcasing this under used grape. Vibrant, fruity citrus and custard tart with a fine mousse.

• • Red

  • Tempranillo

    5.5 / 22

    Catalonia (Spain)

    Organic - Natural - Biodynamic

    Black Cherry - Cedar - Fig

  • Aglianico

    6 / 24

    Campania (Italy)

    Red Apple - Spiced Plum - Bold

     

  • Gamay

    8.5 / 36

    Fleurie (France)

    Chilled  - Wild Cherry - Crunchy

  • Orange

  • Airen & Macabeo

    8/32

    La Mancha (Spain)

    Organic - Biodynamic - Natural - Low Intervention

    Tannin - Baked - Citrus

• • Tap beer & cider

  • Open Gate Pilsner

    4.8

    4.5%

  • Guest Craft Beer

    5

    Rotating beers that we love from local breweries

  • Pilton Murmuration Cider

    5

    5%

• • Soft Drinks

  • Karma Cola

    3

  • Lemon Basil - Ade

    3

  • London Essence Tonic

    2.5

  • London Essence Ginger Ale

    2.5

  • Hill Farm Cloudy Apple

    3

• • Hot Drinks

  • Tea

    3

    Winchester Breakfast, Assam Decaf, Chamomile, Grandma's Fruit Basket, Earl Grey, Mao Feng Green, Oolong, Puerh Toucha, Lapsang Souchong.

  • Coffee

    3

    San Fermin Washed, Colombian.