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Carol & Frank Duckworth opened their doors 20 years ago & continue to give good value for money in their smart two-tiered restaurant. The kitchen believes in seasonal, local food, with
Alresford watercress making a fine soup, local Rosary goats' cheese appearing in a salad with wild mushrooms from the New Forest, Curdridge pork teamed with sage & creamed onions, &
slow-braised oxtail accompanying English beef fillet & horseradish mash. Overall, the well-presented dishes deliver sound flavour, & service from attentive, knowledgeable staff, plus a
decent wine list, are further pluses.
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