Today’s Dishes

FOOD MILES

We’ve now added food miles to all of our dishes. Food miles are calculated by distance travelled from supplier to restaurant. All herbs are grown on site using our hydroponic and aquaponic systems.

Our salt is from the Dorset coast and we use British spice alternatives where possible.

    • Dishes

    • WOODFIRED PITTA. SUMAC. ONION.

      5

      Wood-fired Pitta Bread. Sumac. Parsley.

       

      Using organic flour from Shipton Mill, Tetbury, our Terroir chefs bake a lahmacun dough inside our wood fired oven. This dough puffs up to form a deliciously fluffy and light pitta bread. This bread is then drizzled generously in rapeseed oil whilst still hot, topped with our sumac overnight marinated onions & fresh parsley grown in house with Evogro. Zingy and fresh, this is a perfect way to start your meal.

       

      [GLUTEN]

    • ISLE OF WIGHT TOMATO. MARIGOLD.

      6

      Marinated Isle of Wight Tomatoes. Rapeseed Oil. Mexican Marigold.

       

      We locally source our tomatoes from the Isle of Wight, only 30 miles away. These tomatoes are just incredible, bursting with freshness and acidity that cannot be matched elsewhere. A homage to one of our longtime favourite dishes, the Pan Con Tomate, these tomatoes are marinated in a simple mixture of sugar, salt, vinegar and oil for up to 4 days before being plated up generously with fresh mexican marigold and a house-made nasturtium oil. Delicious paired with any of our seasonal meat dishes.

       

      [SULPHITES]

    • BEETROOT. RED CURRANT. BARLEY.

      4.5

      Salt Baked Beetroot. Redcurrant and Raspberry Ferment. Puffed Barley. Thai Basil.

       

      Sopley farm Beetroot is wrapped in a salt dough and baked in our wood fired oven until the dough starts to crack and split. This method of cooking steams the beetroot inside the dough, ensuring it’s lovely and soft whilst the salt in the dough works to intensify the nutty, earthy flavours of the veg. We pair this dish with a redcurrant and raspberry ferment and fresh Thai basil.

       

      [SULPHITES]

    • LEEK. SHEEPS CURD. HAY MAYONNAISE.

      5.5

      Wood-fired Leeks. Onion Ash. Sheep Curd. Hay Mayonnaise.

       

      We place leeks in our wood-fire oven the morning until completely charred. This steams the insides, making them lovely and sweet, then the outsides are discarded. We pair these sweet leeks with fresh, lactic sheeps curd from the Book & Bucket Cheese Co. in Cranbourne, only 50 miles away. To finish, our chefs sprinkle on puffed barley, providing crunch and texture - then drizzle the dish with our hay-o, a deliciously sweet and nutty mayonnaise made with freshly dried hay. Moreish and sweet.

       

      [EGGS] [DAIRY] [MUSTARD] [SULPHITES]

    • JANUARY KING CABBAGE. OLD WINCHESTER. TRUFFLE.

      8

      Ox-Grilled January King Cabbage. Old Winchester Sauce. Parsley Oil. Bakehouse 24 Sourdough Breadcrumb. Wiltshire Black Truffle.

       

      January King, similar to Savoy cabbage is another product that we source locally from Sopley farm. J.K is revered for its texture and the pretty green and purple leaves that adorn it. This cabbage is blanched overnight then seared gently on our ox-grill for a light smokiness, topped with Bakehouse 24 sourdough breadcrumbs and Wiltshire black truffle. This is our famous Hispi cabbage elevated to new heights! We finish off with a light, creamy cheese sauce using Old Winchester from Lyburn New Forest Farmhouse and a little parsley oil.

       

      [DAIRY]

    • HERITAGE CARROT. NASTURTIUM. HONEY.

      7

      Sopley Farm Heritage Carrots. Nasturtium Oil. Nasturtium Capers. New Forest Honey. Linseed Cracker.

       

      Gorgeous purple heritage carrots are roasted with oil over our ox-grill before being drizzled in a light, floral New Forest honey. Next, we wanted to give our house-grown nasturtiums a chance to shine in this dish, using the entirety of the product in a variety of different and innovative ways. This herb is peppery & slightly citrusy when used fresh on top of the carrots, we’ve taken it a step further and created a nasturtium oil, as well as nasturtium capers that have been pickled in vinegar. Finally, we finish the plate off with a linseed cracker. Sweet, earthy and smokey - this is carrots done right.

       

      [SULPHITES]

    • HENS EGG. KALETTES. ONION.

      5.5

      Fluffets Farm Slow Cooked Hen Egg. Ox-Fired Kalettes. Onion Consommé.

       

      Our eggs are from Fluffets Farm in Wimborne, just 10 miles down the road. Always free range, these eggs are rich and decadent. We sous vide the eggs at exactly 64 degrees celsius for one hour. This allows for both the inside and the outside of the egg to cook perfectly at the same time, giving the yolk a delicious custard-like texture. We pair this one with a light onion consommé and ox-grilled kalettes, a fresh fusion of a sweet and nutty leaf similar to kale.

       

      [EGG]

    • GLOBE ARTICHOKE. HOT SAUCE.

      5

      Barigoule Globe Artichoke. Fermented Hot Sauce. Parsley Oil.

       

      Sopley Globe artichokes are braised with a traditional French cooking method known as barigoule. Our chefs cook them down in a mixture of water, white wine vinegar, salt and sugar & sliced onion - both cooking and preserving the veg at the same time. This allows the artichokes to become soft and delicious whilst retaining a light acidity. This plate is finished off with a fermented fermented tomato sauce and a dash of herb oil.

       

      [SULPHITES]

    • PINK FIR POTATOES. OGLESHIELD. BEER PICKLES.

      5.5

      Confit Pink Fir Potatoes. Ogleshield. Beer Pickled Onions and Turnips. Onion Ash.

       

      Rich and earthy pink fir potatoes from Sopley farm are cooked confit style in oil for a melt in the mouth texture. We pair this one with thickly sliced Ogleshield cheese melted over the top. This cheese is the West Countries answer to raclette, gentle with a sweet milky aroma and a savoury flavour, it has an amazing gooeyness. To finish, we top this with Wham Beer pickled onions and turnips. Simple, rich and hearty - this dish is a real Winter warmer.

       

      [DAIRY] [SULPHITES]

    • POOLE BAY OYSTER.

      3

      Poole Bay Oyster. Seasonal Garnish.

       

      Our new seasonal oyster serve is something a bit different this season. Poole Bay oysters are shucked to order and drizzled with an aromatic, woody pine vinegar sat atop a wooden sake box. Dried New Forest douglas fir smoulders gently in these boxes over our ox-grill for a smokey perfume that permeates gently through the whole restaurant as we bring it out to you.

       

      [SHELLFISH]

    • FISH TACO. NAGA CHILLI. CORIANDER.

      4.5

      Dorset Charcoal Tortilla. Tempura Battered Fish. Dorset Naga Chili Mayo. Pickled Carrots & Turnips. Coriander.

       

      For this crowd pleaser, the Terroir chefs bake charcoal infused dough in our wood fired oven to form tortilla shells. A Naga chili mayonnaise is spread onto the taco, along with tempura battered fish. This tempura batter is so light and crispy, complimenting the flaky fish inside which we change often to ensure it’s the freshest stuff caught by our fisherman Bert! Topped with pickled shredded carrots, pickled turnips and Evogrow coriander. An amazing combination of textures and spice, bursting with fresh flavour - it's hard to have just the one!

       

      [GLUTEN] [FISH] [SULPHITES]

    • PORK BELLY. PLUM. HOISIN.

      12

      Braised Pork Belly. Plum 'Hoisin' Sauce. Dorset Honey. Thai Basil.

       

      Webster’s Butchers, just two minutes down the road along Southbourne Grove provides us with these beautiful cuts of pork belly. Using the breed Gloucester Old Spot, the fat on this pork belly is creamy, light and extra flavourful. Our chefs finish the pork belly over our charcoal ox-grill, brushed with an English ‘hoisin’ style sauce made from overnight roasted plums and the pork braising liquor. Fava bean miso and honey to finish. Topped with Evogrow Thai basil and coriander. We love this Asian influence using only English ingredients, sticky umami contrasted against a smoky sweetness.

       

      [SULPHITES]

    • DRY AGED DUCK. JERUSALEM ARTICHOKE. GOOSEBERRY.

      13

      Dry Aged Wiltshire Aylesbury Duck. Gooseberry Preserve. Elderberry. Jerusalem Artichoke Puree. Sprouting Oats.

       

      This Wiltshire duck is provided by our friends down at the Hogget and Boar Butchery just 30 miles down the road in Stockbridge, Hampshire. Dry-aged for between 2-3 weeks, these Aylsebury ducks are famous for being tender, sweet and more intense in flavour than other breeds. Our chefs have paired this duck with seasonal preserves, gooseberries conserved in an elderflower vinegar, elderflower vinaigrette, rapeseed oil, an elderberry jelly and sprouting oats. Finish all this all off with a Jerusalem artichoke puree, made by cooking down artichokes slowly until caramelised. This puree takes on a buttery, nutty depth of flavour to match the piquant elderflower. Pair this dish with our Sussex Pinot Noir.

       

      [SULPHITES] [DAIRY]

    • BLYTON BRIE. CRAB APPLE. TOAST.

      8

      Book and & Bucket Blyton Brie. Crab Apple Jelly. Sourdough Toast.

       

      This cheese course is the perfect way to compliment the end of your evening with us. Our chefs use Blyton Brie, one of our favourites from the Book & Bucket Cheese Co based in Cranbourne. This brie is classically rich and mushroomy, though lighter and creamier than it’s French cousins. We pair this one with a sweet crab apple jelly that has a real tangy finish to tantalise the taste buds. Spread onto Bakehouse 24 toasted sourdough and enjoy.

       

      [GLUTEN] [DAIRY]

    • SQUASH. SPENT ORANGE. CARAMEL.

      6

      Sopley Squash Sorbet. Quinoa. Pumpkin Seeds. Wham Sour Beer Caramel.

       

      Sopley Farm crown prince squash has been lovingly made into a sweet sorbet, using up the last of this season's offerings. This is a great example of how our no-waste ethos can lead to innovative food. Topped with puffed quinoa and pumpkin seeds. Spent oranges from T.D fruits next door have been dried, crushed and made into a zesty sherbet. WHAM sour beer from the Way Outback Brewery has been reduced down and infused with sugar and honey to create a bitter caramel similar to stout with slight toffee notes. Extremely light and refreshing, a true palette cleanser - this dish sees Terroirs ideals coming together in a little bowl of goodness.

      [SULPHITES]

       

ALLERGENS KEY

[CEL] – CELERY      [CER] – CEREALS INC GLUTEN      [CR] – CRUSTACEANS      [E] – EGGS      [F] – FISH      [L] – LUPIN      [M] – MILK      [MO] -MOLLUSCS     [MU] – MUSTARD      [N] – NUTS      [P] – PEANUTS      [SS] – SESAME SEEDS      [SO] – SOYA      [SD] – SULPHUR DIOXIDE

 

OUR SUPPLIERS

SOPLEY FARM

All our vegetables are supplied from Sopley Farm, which is only 5.6 miles from the restaurant.

Sopley is a low intervention farm which means they use as little chemicals as possible, work with the seasons, rotating crops and only selecting the best, leaving the rest in the ground to re-nourish – all of this is reflected in the amazing quality vegetables that are produced.

 

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.
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