Drinks Menu

YOU WILL BE SERVED UNLIMITED BELU FILTERED STILL OR SPARKLING WATER.    A VOLUNTARY £1 DONATION TO WATERAID IS ADDED TO YOUR BILL.  WWW.WATERAID.ORG/UK/

 

    • Cocktails

    • Corn Star Martini

      9

      Ketel One Vodka - Sopley Farm Sweetcorn - Gooseberry Ferment - Muyu Jasmin - Belsazar White Vermouth- Bristol Passionfruit - Whey - Frizzante

      We have recreated a party classic, utilising our most local ingredients.  We take Sopley sweetcorn and cook it in local Ewes whey.  After turning into a puree we mix it with the our Gooseberry ferment to add the tropical fruit notes of the drink.

      Served with a side sip of Frizzante

       

    • Red Snapper

      9

      We have taken Broad Bean husks to our local distillery & created a fresh-green distillate.

      Conker Lab Broad Bean Gin Distillate.  Fresh pulped & strained Isle of Wight Tomato Juice.  Strawberry & Beetroot Vinegar.  Seasoning & Fermented Chillies.

      Perfect with our Poole Bay Oysters

    • 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

      9

      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.

    • 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.

Spirit and mixers available.

TAP WINES

    • White

    • Xarello & Macabeo

      5.5 / 22

      Catalonia (Spain)

      Organic - Natural - Biodynamic

      Lemon - Green - Silky

    • Grecanico

      7 / 28

      Sicily  (Italy)

      Exotic Fruity Bouquet with Pineapple and Banana hints. Dry and Harmonic taste, with a quite important structure.

    • Trebbiano & Chardonnay

      7.5 / 30

      Tuscany (Italy)

      Organic - Biodynamic - Natural - Low Intervention

      Lemon Basil - White Peach - Sea Air

       

    • Adaras LLuvia Blanco

      28

      Almansa, Spain 2018
      Sauvignon Blanc (50%), Verdejo (50%)

      From an ecological territory of limestone soils located 850m above sea level.  Organic & Vegan

    • 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

    • Vina El Pago Blanco

      40

      A tasty white Grenache with effervescent flavours of slightly fermented fruit, zingy minerals, and a bite of tannin. The winemaker subscribes to the practice of a regenerative viticulture, improving the earth that they farm with every choice they make.

      Organic - Unfiltered - Minimal Sulphites

       

    • Rose

    • Cinsault

      7 / 28

      Ventoux, Rhone (France)

      Light - Dry - Raspberry - Tart

    • 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

    • 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

    • Finca Constancia Entre Lunas

      30

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

      Full bodied Tempranillo.

    • Thirst Cinsault

      38

      Radford Dale Thirst Cinsault 2017, natural production, early picked fruit Swartland, mainly organic vineyards, bright, light and crunchy, low abv, delicious light red to serve chilled. The Thirst range from Radford dale are for exactly that, when you have a thirst! Light crunchy, bright red fruits, pale colour and very very soft tannins make for such easy drinking red, blink and it is gone

    • Humus 2015. Encosta da Quinta

      40

      Humus 2015 is a blend of Touriga Nacional 50% and Syrah 50%. Located an hour away north from Lisbon, 20km from the Atlantic sea. Harvest by hand in cases, selection of the grapes in the vineyards and also at the winery. Destemmed and smooth pressed with pneumatic press. Spontaneous fermentation with indigenous yeast, 7-10 days of maceration in inox. Aged in old 500L barrels for 12 months. Unfiltered, no clarification. No sulphites added.

    • Brutal 2017. Celler Les Foes

      42

      Brutal is a blend of Garnatxa 90% and Carinyena 10%. The vineyards are located in Castellon, Valencia province, at 11km from the Mediterranean sea. Spontaneous carbonic maceration for 42 days with indigenous yeast in stainless steel, then pressed and left in fiber glass tank. Unfiltered, unclarified and no added sulphites

    • Orange

    • Airen & Macabeo

      8/32

      La Mancha (Spain)

      Organic - Biodynamic - Natural - Low Intervention

      Tannin - Baked - Citrus

 125ml of house wines available on request.

    • 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.