Drinks Menu

TERROIR, BELU & WATERAID

YOU WILL BE SERVED UNLIMITED BELU FILTERED STILL OR SPARKLING WATER.
A VOLUNTARY £1 DONATION TO WATERAID IS ADDED TO YOUR BILL.
MORE INFO

    • Cocktails

    • FUTURE FASHIONED

      10

      Cider Brandy - Beetroot Molasses - Dorset Oak - Sonic Aged

      Our twist on a timeless classic, using new modern exciting techniques to fast age our drink. The technique involves utilising a machine which emits sound waves that break down flavour components. This allows the components to break down and pass through alcohol. Beetroot plays a big role in the drink  as once reduced over a long period of time it turns into an interesting, thick syrup. These two are then blended and aged in Dorset charred oak for 5 minutes replicating what would be 7 weeks in a barrel ageing method.

    • 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.

    • 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.

TAP WINES

    • White

    • SAUVIGNON TOURAINE

      6/24

      Loire (France)

      Yellow Plums - White grapefruit - Green

    • TILLINGHAM BLEND

      8/32

      East Sussex (uk)

      Smoked Stone Fruits - Green Apples - Melon

    • Danebury Reserve 2016

      35

      Combination of the fruitiness of the Madeleine Angevine, the crisp acidity of the Schonburger, the structure of the Auxerrois, all complemented by the subtle influence of the Rulander. It has plenty of minerality on the finish and works well with a variety of dishes due to its complex flavour and crisp acidity.

      Hampshire - UK

    • Rose

    • GARNACHA

      5.5/ 22

      Catalonia ( Spain )

      Strawberry - Cream - Citrus

    • Dunleavy Rose - Somerset

      40

      Light and crisp 100% Pinot Noir from Somerset 11.5% ABV.

      This highly sought-after English rosé is made exclusively at Dunleavy Vineyards in Somerset. Light and fresh with strawberry, red cherry and honeydew melon on the palate. Lovely acidity for food-pairing or kicking back with a glass in the sunshine. The finish is delicate and creamy.  Suitable for Vegans.

    • Sparkling

    • Stocco Frizzante Glass

      5.5

      Friuli Venezia Giulia.  Italy

    • 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

    • GAMAY

      6.5 / 27

      Cote Roannaise (France)

      Black Cherry - Ripe Plum - Chocolate

    • Tempranillo

      5.5 / 22

      Catalonia (Spain)

      Organic - Natural - Biodynamic

      Black Cherry - Cedar - Fig

    • Finca Constancia Entre Lunas

      30

      Organic Moon Wine - Biodynamic Red from a Single Vineyard in Tierra de Castilla.

      Full bodied Tempranillo.

    • COLONIAS DE GALEON 2017. SIERA NORTE DE SERVILLA

      35

      The harvest was made by varieties adjusting to the state of maturation of each. Each variety was vinified separately following the carbonic maceration method, ending the fermentation of the yolk must and press must separately with controlled temperature, 16º / 18º C. It was bottled in October 2013.

    • Tap beer & cider

    • ANGELS LORE LARGER

      5.2

      4.4%

    • HARROW WOOD FARM CIDER

      5.0

      6.5%

    • 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, Grandma's Fruit Basket, Earl Grey, CBD, Puerh Toucha.

    • Coffee

      3

      San Fermin Washed, Colombian.