The Hotel TerraVina Blog

Something new…The Dining Room at TerraVina is launched

After a number of “soft” trial runs, from December until now, this week we had a number of journalists visit the new “Dining Room at TerraVina” to try George’s forest foraged and Dorset and Hampshire fare tasting menu.


The new finer dining “Dining Room at TerraVina”, will be open only on Saturday, Sunday and Monday evenings  and will offer only a tasting menu. It will stand alongside the main restaurant but the style of service, presentation and menu is all a little bit quirky and fun. George, our geologist by training, but chef by passion,  is Dorset born and bred and is a hugely talented chef whose previous positions include Sous Chef at Le Champignon Sauvage and The Square, both of which hold two Michelin-stars.

For those who would be interested to give it a try, here’s a little bit more information to entice you,

“The Dining Room at TerraVina” offers a choice from a nine or twelve course tasting menu comprising of dishes created entirely with foraged and fresh produce exclusively from Hampshire and Dorset. From the bread flour to the meat, sea herbs and locally landed fish, every single item of fresh produce is of Hampshire or Dorset origin with only one exception, the Snails (which come from Aylesbury). Even the plates are made from hollowed local bark and cocktails sticks created from New Forest Hawthorn branches. Standout dishes include a Pumpkin and Dorset Truffle Velouté, Lymington landed Turbot with hand-picked tidal greens and cockles and a Dorset Acorn Brûlée with Chocolate Sorbet.


Lobster, carrots and buttermilk...

We are only able to seat a limited number so bookings will be essential but we do hope that some of you will be tempted to come and give it a try.

Till next week


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2 Responses to Something new…The Dining Room at TerraVina is launched

  1. Juliana says:

    so Delicious, yummy


  2. Thank you- it’s a fun and quirky menu that so ar peopel seem to hav egreatly enjoyed- George is very talented and we are very fortunate to have him working with us.

    Thanks again

    Kind regards



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