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Our ‘Mary Menu’ – served for weekday lunches only – is proving really popular not just for our business guests but also for those who have a bit more time. Head Chef, Janos and his kitchen team go that extra mile in creating a constantly evolving menu, using our country’s finest produce, at its seasonal peak.

In July, the menu will change again as we are just approaching the peak of the Isle of Wight tomato season and it would be a shame not celebrate this with relish! Janos and the chefs have created a flavour packed starter using specialist varieties, heirloom and cherry – slowly dried with herbs – and sunshine. Served with sweet and mild Cevenne onion – which is infused in a pickle brine, baby gem lettuce, some creamy ewe’s milk yoghurt and a splash of basil oil, which creates a light balanced dish on our menu.

Next up is salmon from Loch Duart, from the fast moving sea currents of Scotland’s Western Isles in the North Atlantic. With an ingredient of this quality, the chefs need only gently pan-fry in a little oil and salt to bring out the rich flavour. Paired with some crushed waxy Charlotte potatoes dressed with olive oil, herbs, wholegrain mustard, garlic and shallots, the dish is finished with a spiced and herbed ‘Sauce Bois Boudran’, – the recipe was kindly given to Heston by his good friend and neighbour, Michel Roux Senior who had originally created it for the Rothschild family.

To finish, a raspberry cheesecake with biscuit ice cream. Simple, but full of surprises. The crumble is made from three different biscuit bases blended with some finely chopped almonds. This sits under a raspberry puree filled cream cheese sphere, thinly coated in white chocolate. The finale is a quenelle of spiced ice cream, an extra raspberry and a crown tile for that added crunch.

Our Mary Menu is available at £19.95 for two courses or £25.00 for three courses.

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