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The romance of oak beams and fire places combines with contemporary cooking from a bustling open kitchen in what is arguably one of the best modern restaurants in the area. Considering the
16th-century setting, the fusion menus come as a bit of a surprise – dome of lobster ravioli in spiced coconut bisque sauce with mango & curry oil, for example - but are nevertheless expertly
executed, as are well-sourced cuts of meat like Romsey farmed lamb a la provencale, and New Forest venison tenderloin. Memorable desserts and an extensive wine list round things off nicely. Arrive
early for the legendary cream teas.
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