Our philosophy is to use the very finest of fresh, local and seasonal produce, simply cooked and elegantly presented. Each dish that we serve for you is carefully & individually prepared to order, so please do allow a little time for this to take place. We hope you enjoy
Please note our menu changes frequently, to see our most up to date menu please contact to hotel.
Starters
Steamed Courgette Flower Stuffed with Scallop Mousse, Courgette Salsa, Parsley Veloute split with Herb Oil £14
Classic Beef Tartare with Egg Yolk Gel, Truffle Emulsion and Homemade Chive and Onion Crisps £13
Marinated Isle of Wight Heirloom Tomatoes, Burrata, Basil Granita and Black Olive Tapenade £11
Salad of Smoked Duck Breast, Salt Baked Candy Beetroot, Radicchio, Blood Orange and Walnuts £13
Curry Roasted XXL Tiger Prawn with Vadouvin Sauce, Puffed Capers and Pink Peppercorn Mayoniase £13
Mains
10oz 40 Day Dry Aged Sirloin of Devonshire Ruby Red Beef from the Cotley Estate, Dauphinoise Potatoes, Green Peppercorn Sauce, Cavolo Nero and Black Garlic Emulsion £36
Roasted Rump of Somerset Lamb with Anchovy and Lamb Shoulder Croquette, Confit Potato, Dill Labneh, Chargrilled Baby Gem, Leek Puree and Red Wine Sauce £32
Pan Roasted Breast of Chicken topped with Garlic and Parsley Mousse & Chicken Reduction, Pommes Anna, Tomato and Almond Pesto, Smoked Aubergine & Parsley Emulsion £22
Parmesan Gnocchi with Roasted Red Pepper Velouté and Chargrilled Romano Pepper, Whipped Goats Cheese, Basil Oil and Toasted Pine Nuts £19
Pan Roast Darn of Wild Caught Turbot with a Seafood Bisque, Roast New Potatoes, Asparagus Spears and Sea Vegetables £30
Desserts
Steamed Carrot Sponge with Mascarpone Cremeux, Pecan Praline and Butterscotch £12
Garden Strawberry Pavlova with Macerated Strawberries, Chantilly Cream and Strawberry Sorbet £14
Lemon and Passion Fruit Cheesecake with a Raspberry Sorbet, Watermelon Gel, Lemon Balm Syrup £12
Dark Chocolate Fondant Pudding with Crème Fraiche Ice Cream £12
English Breakfast and Veggie Version
Home Produced Duck Egg of Your Choice, Home Made Pork Sausage, Smoked Back Bacon and Black Budding, Sautéed Potato, Roast Tomato and Mushroom, Fried Bread V, VE
Blackberry Pancakes, Natural Yoghurt, Somerset Honey V
Soft Boiled Eggs and Soldiers V
Home Cured Salmon, Scrambled Duck Egg
Grilled Kipper with a Lemon Butter
Eggs Benedict, Topped with Either Home Cured Salmon, Home Cured Prosciutto or Asparagus V
Bacon and Sausage Bloomer
Almond and Honey Porridge V, VE
Stewed Plums and Blackberries with a Poached Pear, Granola and Natural Yoghurt V, VE
Toasted Bloomer and Preserves
Freshly Baked Croissants
Starters
See A La Carte
Mains
Desserts
See A La Carte
Christmas lunch is served from 1 o’clock with champagne and canapés to start.
Braised Short Rib of Local Beef with a Roquefort Mousse and a Red Wine Reduction
Pan Seared West Bay King Scallops with a Scallop Roe Souffle and Crisp Parma Ham
Breast of Home-Reared Turkey, Wrapped in Streaky Bacon, Stuffed with Sage, Apricot and Chestnut, Roast Potatoes and Roasted Roots, Pigs in Blankets, Shredded Sprouts with Caraway, Cranberry sauce and a Rich Gravy
Brandy Infused Christmas pudding, Brandy Sauce
Starters
Chicken and Duck Galantine with Duck Liver Parfait, Fig Chutney, Toasted Pine Nuts and Crisp Chicken Skin
Pan Seared West Bay King Scallops with Fresh Strawberries Marinaded in a Cask Aged Balsamic Vinegar, Pomegranate Seeds, Dill Emulsion, Micro Red Basil and a Squid Ink Tuile
Textures of Asparagus and Parmesan with a Poached Quails Egg, Thyme Polenta, Olive Biscuit and Crushed Roasted Hazelnuts
Potted Wild Boar with Blackberry and Oregano, Caramelized Pineapple, Pumpkin Seeds and a Cider Sauce
Mains
Roasted Sirloin of Somerset Beef with Dauphinoise Potatoes, Roasted Vine Tomatoes, Red Onion Jam, Fine Green Beans and a Red Wine Reduction
Duo of Guinea Fowl, Roasted Breast and Confit Leg, Pommes Anna, Watercress Puree, Chargrilled Courgette with a Wild Mushroom, Shallot and Bacon Sauce
Fillet of Wild Line Caught Sea Trout Cooked in a Citrus and Black Butter with Fresh River Fowey Mussels, Carrot Purée, Saffron Creamed Potatoes and Sautéed Cavolo Nero
Wild Mushroom Wellington with Almond and Tarragon in Crisp Flaky Puff Pastry, Beetroot Fondants, Charred Tenderstem Broccoli with a Rich Onion Broth
Desserts
Peach and Lavender Tart with a Honey Sabayon, Pineapple Jelly and homemade Meringue
Dark Chocolate and Hazelnut Soufflé with a White Chocolate and Cream Sauce
Passion Fruit Cheesecake with Fresh Mango and Raspberry Sorbet
Selection of Cheeses, Wiltshire Brie, Devon Blue Vinnie and Wookey Hole Cheddar, Homemade Crackers, Tomato and Chilli Relish, Celery and Pickled Walnuts
2 Courses £35 3 Courses £43
We have extensive orchards producing figs, apples, cherries, medlars, grapes, quinces, pears, cobnuts, sweet chestnuts, walnuts, mulberries, raspberries, rhubarb, apricot and plums. Our surplus fruits go into jam and Ice cream production, also jus, gravies and Coulis.
Over the last couple of years we have also been developing our fully functioning kitchen garden that has too been supplying the kitchen all year round with fresh produce.
Starters
Homemade Focaccia with Olives and Dipping Oil £6.50
Chargrilled West Country Octopus with Spicy Chorizo & Orange Dressed Fennel £13
finished with Smoked Paprika and Cumin Oil
Homemade Chicken Liver Parfait with on Toasted Milk Bread £12
Orchard Plum Gel and Endive
Pan Seared West Bay Scallops with Chicken Butter Sauce £14
Orchard Green Apple and Smoked Bacon
Isle of Wight Heirloom Tomatoes Marinated with a Chive and Shallot Dressing £11
Burrata, Basil Granita and Black Olive Tapenade
Home Smoked Duck Breast with Salad of Salt Baked Candy Beetroot £13
Radicchio, Fresh Orange, Home Grown Figs, Walnuts and Beetroot Gel
Seared Blue Fin Tuna with Mango and Lime Vinegarette £13
Cucumber, Tomatillo and Fresh Herb Salad
Mains
40 Day Dry Aged Sirloin of Devonshire Ruby Red Beef from the Cotley Estate £36
Triple Cooked Chips with a Chive and Onion Seasoning, Green Peppercorn Sauce,
Dressed Baby Gem Lettuce and Black Garlic Emulsion
Pan Roasted Rump of Somerset Lamb with Crispy Lamb Shoulder Croquette £32
Red Wine Sauce, Dauphinoise Potatoes, Dill Labneh, Roasted Shallot and Leek Puree
Glazed Collar of Glastonbury Pork with Aromatic Madeira Wine Sauce £21
Creamed Potatoes, Caramelised Apple Gel, Thyme Roasted Apricot and Garden Chard
Parmesan Gnocchi with Roasted Red Pepper Velouté and Chargrilled Romano Pepper £19
Crispy Cavolo Nero, Whipped Goats Cheese, Basil Oil and Toasted Pine Nuts
Roasted Locally Shot Partridge Breast Stuffed with Wild Mushroom and Smoked Garlic Mousse £27
Confit Partridge Leg, Prune Ketchup, Glazed Hen of the Wood Mushroom, Kale and Game Reduction
Chargrilled Loin of Wild Swordfish with a Lemon Butter £28
Lemon Roasted Anya Potatoes and Ratatouille of Caper, Yellow Courgette, Tomatoes and Pearl Onions
Tomato and Almond Pesto
Desserts
Warm Carrot Sponge with Mascarpone Cremeux, Pecan Honeycomb and Butterscotch £12
Garden Strawberry Pavlova with Macerated Strawberries, Chantilly Cream and Fresh Mint Ice Cream £14
Passion Fruit Cheesecake with a Strawberry Sorbet, Fresh Passionfruit and Lemon Balm Syrup £12
Garden Plum Panna Cotta topped with a Lavender and White Chocolate Crumb £13
Champagne Syllabub and Confit Orange Peel
Isle of Wight Soft Blue Cheese with Home Grown Apple Chutney £14
Home Grown Pickled Walnut and Cheese Biscuits
English Breakfast and Veggie Version
Home Produced Duck Egg of Your Choice, Home Made Pork Sausage, Smoked Back Bacon and Black Budding, Sautéed Potato, Roast Tomato and Mushroom, Fried Bread V, VE
Blackberry Pancakes, Natural Yoghurt, Somerset Honey V
Soft Boiled Eggs and Soldiers V
Home Cured Salmon, Scrambled Duck Egg
Grilled Kipper with a Lemon Butter
Eggs Benedict, Topped with Either Home Cured Salmon, Home Cured Prosciutto or Asparagus V
Bacon and Sausage Bloomer
Almond and Honey Porridge V, VE
Stewed Plums and Blackberries with a Poached Pear, Granola and Natural Yoghurt V, VE
Toasted Bloomer and Preserves
Freshly Baked Croissants
Starters
Seared Breast of Pigeon, Duck Liver Pate with Game Reduction, Pistachio and Pumpkin Granola £13
Crispy Coated Tiger Prawns, Coconut and Garlic Sticky Rice Spicy Herb and Green Tea Salsa £12
Duck, Sausage and Chestnut Ravioli, Mushroom Broth and Coriander Oil £11.50
Seed Crusted Goats Cheese in Crisp Filo, Pickled Apple with a Hazelnut and Truffle Pesto £11
West Bay King Scallop Soufflé, Chargrilled Asparagus Tips, White Wine and fresh Herb Sauce £13
Cured Wild Sea Trout, Mackerel and Horseradish Parfait, Lightly Pickled Tomato, Lemon Oil £12
Mains
Desserts
Mango Cheesecake with Passion Fruit Coulis, Fresh Passionfruit and Mango Yogurt Parfait £12
Sticky Toffee Pudding with a Black Treacle and Toffee Sauce and Homemade Vanilla Ice Cream £11
Dark Chocolate and Brandy Mousse with Clotted Cream, Orange Gel and Candied Orange £11
Cherry, Liquor and Coca Nibs Crème Brûlée with Fresh Berries £12
Wookey Hole Cheddar, Aged Manchego and Dorset Blue Vinney, Homemade Onion and Tomato Chutney, Apple, Pickled Walnut and a Selection of Crackers £13
THE GARDEN AND THE PRODUCE WE PRODUCE
We rear our own pigs and we are enjoying sausages from the shoulder meat, bacon and delightfully lean pork joints. In particular, we are very proud of the wet and dry curing of our pork which makes the tastiest of traditional ham and Prosciutto.
Home Reared Pigs
We rear our own pigs and we are enjoying sausages from the shoulder meat, bacon and delightfully lean pork joints. In particular, we are very proud of the wet and dry curing of our pork which makes the tastiest of traditional ham and Prosciutto.
This year, we are rearing a flock of free-range Norfolk Bronze turkeys & have established a breeding flock of guinea fowl which will (eventually) feature year round on our menu.
Home Grown Produce
Over the summer months, our Greenhouse supplies the kitchen with terrific quantities of really delicious green peppers, chillies, salad leaf, tomatoes and beans. We have recently planted a range of autumn & winter seeds and we are now growing our own mushrooms year round.
Our home cured Gravadlax is excellent. We home smoke on a traditional wood fire our own salmon, chicken, Duck and Pork to add a further dimension of flavour.
#thefarthingshotel
Home Grown Produce
Over the summer months, our Greenhouse supplied the kitchen with terrific quantities of really delicious green peppers, chillies, salad leaf, tomatoes and beans. We have recently planted a range of autumn & winter seeds and we are now growing our own mushrooms year round.
Our home cured Gravadlax is excellent. We home smoke on a traditional wood fire our own salmon, chicken, Duck and Pork to add a further dimension of flavour.
Local Butcher
Our local family butcher carefully matures, cuts and delivers the very finest of produce from local farms, some just a mile from Farthings. Our fishmonger is based at West-Bay Bridport. Just 20-minutes away where they land and deliver fresh fish daily, the very finest of produce our seas have to offer. Our scallops are from Lyme Bay and mussels from the River Fowey in Cornwall.
Freshly Prepared Dishes
Each dish that we produce for you is carefully & individually prepared to order, so please do allow a little time for this to take place.
Our philosophy is to use the very finest of fresh, local and seasonal produce, simply cooked and elegantly presented. I hope you enjoy.