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Simon Leonard’s family owned pub & restaurant is worth the detour down innumerable suburban roads for his beef faggots alone. This is a chef who thinks local, seasonal & decidedly big, the
oft-changing menu in the comfortable, modern dining room going for the most unctuous of oxtails & Gosport ale & steak pie, while starters such as venison pate with toasted walnut bread,
& roasted vegetable soup with Isle of Wight smoked garlic butter kickstart the meal with some robust flavours. Lobster, local sea bass & monkfish are also recommended, as are lemon creme
brulee & apple tarte tatin for dessert. Service is perky & bright, with good value on the short wine list.
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Leonards at The Seahorse
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