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023 8029 3784
Sunday lunch at the stylish TerraVina restaurant in the New Forest is a thoroughly enjoyable, relaxing occasion and a real favourite with residents of the forest and nearby Southampton.
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The restaurant at Hotel TerraVina is the chic place for Sunday lunch in the New Forest. We use fresh, free-range and organic produce from local New Forest suppliers, wherever possible, cooked with distinct flavours, which contributed to our winning the Rémy Martin Restaurant Award 2009 for the South East of England.
Sunday Lunch Menu - Sample
Starters
Celeriac soup, toasted caraway and fennel seeds
Mackerel escabeche, cucumber pickle, duck egg
Forme D’Ambert cheese, quince jelly, confit garlic
(Mild blue cheese injected with sweet white wine)
Warm pigeon salad, nibbed almonds, oranges
Mains
Roast rib of beef, seasonal vegetables, Yorkshire pudding and gravy
Seared calves liver, winter squash polenta, caramelised onions, wilted greens
Pan roasted salmon fillet, citrus Savoy cabbage, new potatoes
and baby mozzarella
Grilled Portobello mushroom, Blandford goats cheese, Cep risotto
Puddings & Savouries
Pecan pie, maple ice cream
Brioche perdu, roasted fruits, vanilla ice cream
Chocolate tart, cherry sorbet
Selection of English and French cheeses
Livarot, black and red currants
Cafetiere coffee or tea and truffles
£19.50 pp 2 courses
£26.00 pp 3 courses
A la carte menu available upon request
You might also like to see our menus for lunch in the New Forest, dinner in the New Forest and breakfast in the New Forest, as well as our popular monthly tasting menu.
You can see the restaurant and the kitchen, as well as meet Gerard and Nina Basset, in this excerpt from the popular ITV series 'The Secrets of My Success'. Hotel TerraVina was awarded a César by The Good Hotel Guide as one of the 'Top Ten Hotels in Britain 2009'. The food scored an impressive 9/10.
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Registered Office: Fiander Tovell LLP, Stag Gates House, 63/64 The Avenue,
Southampton, Hampshire SO17 1XS, United Kingdom.
Company Number: 600 3856. VAT Number: 900
2668 54.
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