Arbor Restaurant

Fried, scrambled or poached egg, traditional pork sausage, bacon, Mrs Tee's portobello mushroom, tomato, black pudding & fried bread

New Forest breakfast with a glass of Champagne

Hand-picked local crab meat, delicately infused with the fresh fragrance of lime and coriander, is encased in our velvety homemade pasta. Cauliflower couscous and purée add a variety of textures

With the changing seasons comes an abundance of winter veg, perfect for hearty, warming soups. Based on the best of today's fresh produce

We use Bournemouth-distilled Conker Gin to make our version of "gravlax" using smoky seasonal mackerel. Sweet, earthy beets and the warm flavour of horseradish make for a modern take on classic flavour combinations. Perfect as either a starter or main course

Award-winning cheese from the Lubborn Creamery is studded with garlic and herbs and baked until just oozing. Served with warm homemade bread and a tangy tomato chutney, it's a perfect winter sharing dish

Lean, tasty venison, slow-cooked Mexican style with cumin and chilli to a rich dark ragu, is served up with a vibrant green tortilla, avocado purée and dried cheese on the side

Forget the uninspired triangles found in supermarket selections: this crisp, flaky, freshly fried pastry, filled with autumnal, lightly spiced sweet potato, is our mouthwatering homage to the original Indian snack

Slow-cooked British lamb, tender and full of flavour, is the centerpiece of this hearty rustic dish. Served alongside a buttery smooth swede purée and a golden homemade pastry parcel of sticky minted minced lamb and diced potatoes

An honest plateful of succulent sirloin from Tim Johnson's free-ranging Hereford-Angus crossbred herd. Dry hung for 28 days to maximise flavour and tenderness, this is steak the way it should be, served with our highly addictive twice-cooked chips and a big, meaty Portobello

Marinated in lemongrass, lime and chilli, the tofu is coated in gluten-free gram flour and deep fried, then tossed in a rich, nutty satay sauce. The Asian tastes and textures marry perfectly with the creamy, mellow risotto, while saffroned parsnip adds a seasonal finish

Delicate pan-fried loin gets some extra va-va-voom from Arbor's favourite dark, crumbly black pudding and a tart Granny Smith apple, roasted until it's caramelised. Mash-topped, cider-braised ham hock completes this stunning autumnal taste-fest

Because sustainability is so important to us, we don't believe in making too many demands on our fishermen. Instead, Andy will work with the very finest seasonal catches, using his knowledge and passion to create a perfectly balanced selection of the most delicious fish and shellfish, straight from port to plate

What could be simpler, healthier or more delicious than the best and freshest from the local quays, perfectly grilled – especially when we are surrounded by some of the finest fishing on the planet! It may be world-class Bass from Poole or Lemon Sole from Lyme Bay – just ask. Served with new potatoes and a sauce designed to bring out the fish's unique flavours. It's seafood for the soul

Plump legs from these flavoursome birds, bred in Devon in small free-range flocks, are cooked in duck fat until flaking then mixed with soy, ginger and spices to create a posh spring roll that really packs a punch. The juicy breast is pan-fried until its skin is golden and crisp

Salted hazelnut caramel set on a dark chocolate shortbread base, topped with vanilla-infused cream cheese and glossy chocolate ganache. Served with ice cream homemade with Dorset cream

Blackberry jam swirled through a light and fluffy steamed sponge. Fresh ice cream and a creamy, ginger-infused custard provide hot and cold contrast – a warm hug on a plate

Arbor's revamp of the retro 70s dessert: fresh pineapple slices on an airy coconut-milk sponge, served with chunky pineapple fritter, zesty lime curd and ice cream topped with a touch of fiery chilli syrup

A silky salted-caramel sauce is poured over homemade banana loaf laced with white chocolate. Served with smooth, rich frozen parfait and a brittle salted-peanut praline for contrasting textures

Another classic flavour combination given an Arbor-style twist: coconut milk is the base for this wonderful iced parfait, rolled in toasted coconut for texture and teamed with a gluten free moist, crumbly cake full of zesty flavour

A generous selection of the best award-winning local varieties. James Cheeses supplies an award-winning range of washed-rind cheeses which we are proud to feature on our cheeseboards, along with Dorset's own fabulous Blue Vinney. A little rock-star glamour along with some serious cheese comes courtesy of former Blur bassist Alex James. It's all served up with homemade biscuits and chutney on Arbor's famous Cheese Tree

A rich golden colour with honey perfumes, this gorgeous dessert wine combines the full-bodied flavour of juicy stone fruits with gentle vanilla complexity and a lively citrus acidity

From the largest organic and biodynamic estate in France comes this lovely pale-gold vintage: fresh, vibrant aromas of citrus and exotic tropical fruit, pure apricot flavours and notes of mint and spice

Light tawny in colour, with flavours of dried fruits and hints of citrus fruits, this port is medium weight in the mouth and elegant with a long finish

Lush, voluptous and intensely fruity, it is an exceptionally full bodied port with a firm tannic structure and very rich fruit

Vodka, Kahlua, Espresso, Gomme Syrup. Created by Dick Bradsell and adapted from his 1983 'Vodka Espresso', invented at the Soho Brasserie, London, England. Forget the 'Vodka Red Bull', this is the cocktail connoisseur's way of combining caffeine and vodka

A decadent liquid dessert – vodka and Crème de Menthe, shaken and poured over layers of Baileys Irish Cream and chocolate syrup. Topped with double cream sprinkled with chocolate and a fresh mint leaf

with preserve

Served with Pickle, Tomato or Red Onion

with Homemade Tartare Sauce

with Portobello Mushroom

Hand-picked local crab meat, delicately infused with the fresh fragrance of lime and coriander, is encased in our velvety homemade pasta. Cauliflower couscous and purée add a variety of textures

With the changing seasons comes an abundance of winter veg, perfect for hearty, warming soups. Based on the best of today's fresh produce

We use Bournemouth-distilled Conker Gin to make our version of "gravlax" using smoky seasonal mackerel. Sweet, earthy beets and the warm flavour of horseradish make for a modern take on classic flavour combinations. Perfect as either a starter or main course

Award-winning cheese from the Lubborn Creamery is studded with garlic and herbs and baked until just oozing. Served with warm homemade bread and a tangy tomato chutney, it's a perfect winter sharing dish

Lean, tasty venison, slow-cooked Mexican style with cumin and chilli to a rich dark ragu, is served up with a vibrant green tortilla, avocado purée and dried cheese on the side

Forget the uninspired triangles found in supermarket selections: this crisp, flaky, freshly fried pastry, filled with autumnal, lightly spiced sweet potato, is our mouthwatering homage to the original Indian snack

Slow-cooked British lamb, tender and full of flavour, is the centerpiece of this hearty rustic dish. Served alongside a buttery smooth swede purée and a golden homemade pastry parcel of sticky minted minced lamb and diced potatoes

An honest plateful of succulent sirloin from Tim Johnson's free-ranging Hereford-Angus crossbred herd. Dry hung for 28 days to maximise flavour and tenderness, this is steak the way it should be, served with our highly addictive twice-cooked chips and a big, meaty Portobello

Marinated in lemongrass, lime and chilli, the tofu is coated in gluten-free gram flour and deep fried, then tossed in a rich, nutty satay sauce. The Asian tastes and textures marry perfectly with the creamy, mellow risotto, while saffroned parsnip adds a seasonal finish

Delicate pan-fried loin gets some extra va-va-voom from Arbor's favourite dark, crumbly black pudding and a tart Granny Smith apple, roasted until it's caramelised. Mash-topped, cider-braised ham hock completes this stunning autumnal taste-fest

Because sustainability is so important to us, we don't believe in making too many demands on our fishermen. Instead, Andy will work with the very finest seasonal catches, using his knowledge and passion to create a perfectly balanced selection of the most delicious fish and shellfish, straight from port to plate

What could be simpler, healthier or more delicious than the best and freshest from the local quays, perfectly grilled – especially when we are surrounded by some of the finest fishing on the planet! It may be world-class Bass from Poole or Lemon Sole from Lyme Bay – just ask. Served with new potatoes and a sauce designed to bring out the fish's unique flavours. It's seafood for the soul

Plump legs from these flavoursome birds, bred in Devon in small free-range flocks, are cooked in duck fat until flaking then mixed with soy, ginger and spices to create a posh spring roll that really packs a punch. The juicy breast is pan-fried until its skin is golden and crisp

The best local catch of the day

fresh from the sea each morning so please check the board

Fried, scrambled or poached egg, traditional pork sausage, bacon, Mrs Tee's portobello mushroom, tomato, black pudding fried bread

New Forest breakfast with a glass of Champagne

Salted hazelnut caramel set on a dark chocolate shortbread base, topped with vanilla-infused cream cheese and glossy chocolate ganache. Served with ice cream homemade with Dorset cream

Blackberry jam swirled through a light and fluffy steamed sponge. Fresh ice cream and a creamy, ginger-infused custard provide hot and cold contrast – a warm hug on a plate

Arbor's revamp of the retro 70s dessert: fresh pineapple slices on an airy coconut-milk sponge, served with chunky pineapple fritter, zesty lime curd and ice cream topped with a touch of fiery chilli syrup

A silky salted-caramel sauce is poured over homemade banana loaf laced with white chocolate. Served with smooth, rich frozen parfait and a brittle salted-peanut praline for contrasting textures

Another classic flavour combination given an Arbor-style twist: coconut milk is the base for this wonderful iced parfait, rolled in toasted coconut for texture and teamed with a gluten free moist, crumbly cake full of zesty flavour

A generous selection of the best award-winning local varieties. James Cheeses supplies an award-winning range of washed-rind cheeses which we are proud to feature on our cheeseboards, along with Dorset's own fabulous Blue Vinney. A little rock-star glamour along with some serious cheese comes courtesy of former Blur bassist Alex James. It's all served up with homemade biscuits and chutney on Arbor's famous Cheese Tree

A rich golden colour with honey perfumes, this gorgeous dessert wine combines the full-bodied flavour of juicy stone fruits with gentle vanilla complexity and a lively citrus acidity

From the largest organic and biodynamic estate in France comes this lovely pale-gold vintage: fresh, vibrant aromas of citrus and exotic tropical fruit, pure apricot flavours and notes of mint and spice

Light tawny in colour, with flavours of dried fruits and hints of citrus fruits, this port is medium weight in the mouth and elegant with a long finish

Lush, voluptous and intensely fruity, it is an exceptionally full bodied port with a firm tannic structure and very rich fruit

Vodka, Kahlua, Espresso, Gomme Syrup. Created by Dick Bradsell and adapted from his 1983 'Vodka Espresso', invented at the Soho Brasserie, London, England. Forget the 'Vodka Red Bull', this is the cocktail connoisseur's way of combining caffeine and vodka

A decadent liquid dessert – vodka and Crème de Menthe, shaken and poured over layers of Baileys Irish Cream and chocolate syrup. Topped with double cream sprinkled with chocolate and a fresh mint leaf

with preserve

Served with Pickle, Tomato or Red Onion

with Homemade Tartare Sauce

with Portobello Mushroom

Hand-picked local crab meat, delicately infused with the fresh fragrance of lime and coriander, is encased in our velvety homemade pasta. Cauliflower couscous and purée add a variety of textures

With the changing seasons comes an abundance of winter veg, perfect for hearty, warming soups. Based on the best of today's fresh produce

We use Bournemouth-distilled Conker Gin to make our version of "gravlax" using smoky seasonal mackerel. Sweet, earthy beets and the warm flavour of horseradish make for a modern take on classic flavour combinations. Perfect as either a starter or main course

Award-winning cheese from the Lubborn Creamery is studded with garlic and herbs and baked until just oozing. Served with warm homemade bread and a tangy tomato chutney, it's a perfect winter sharing dish

Lean, tasty venison, slow-cooked Mexican style with cumin and chilli to a rich dark ragu, is served up with a vibrant green tortilla, avocado purée and dried cheese on the side

Forget the uninspired triangles found in supermarket selections: this crisp, flaky, freshly fried pastry, filled with autumnal, lightly spiced sweet potato, is our mouthwatering homage to the original Indian snack

Slow-cooked British lamb, tender and full of flavour, is the centerpiece of this hearty rustic dish. Served alongside a buttery smooth swede purée and a golden homemade pastry parcel of sticky minted minced lamb and diced potatoes

An honest plateful of succulent sirloin from Tim Johnson's free-ranging Hereford-Angus crossbred herd. Dry hung for 28 days to maximise flavour and tenderness, this is steak the way it should be, served with our highly addictive twice-cooked chips and a big, meaty Portobello

Marinated in lemongrass, lime and chilli, the tofu is coated in gluten-free gram flour and deep fried, then tossed in a rich, nutty satay sauce. The Asian tastes and textures marry perfectly with the creamy, mellow risotto, while saffroned parsnip adds a seasonal finish

Delicate pan-fried loin gets some extra va-va-voom from Arbor's favourite dark, crumbly black pudding and a tart Granny Smith apple, roasted until it's caramelised. Mash-topped, cider-braised ham hock completes this stunning autumnal taste-fest

Because sustainability is so important to us, we don't believe in making too many demands on our fishermen. Instead, Andy will work with the very finest seasonal catches, using his knowledge and passion to create a perfectly balanced selection of the most delicious fish and shellfish, straight from port to plate

What could be simpler, healthier or more delicious than the best and freshest from the local quays, perfectly grilled – especially when we are surrounded by some of the finest fishing on the planet! It may be world-class Bass from Poole or Lemon Sole from Lyme Bay – just ask. Served with new potatoes and a sauce designed to bring out the fish's unique flavours. It's seafood for the soul

Plump legs from these flavoursome birds, bred in Devon in small free-range flocks, are cooked in duck fat until flaking then mixed with soy, ginger and spices to create a posh spring roll that really packs a punch. The juicy breast is pan-fried until its skin is golden and crisp

The best local catch of the day

fresh from the sea each morning so please check the board

Fried, scrambled or poached egg, traditional pork sausage, bacon, Mrs Tee's portobello mushroom, tomato, black pudding & fried bread

New Forest breakfast with a glass of Champagne

Salted hazelnut caramel set on a dark chocolate shortbread base, topped with vanilla-infused cream cheese and glossy chocolate ganache. Served with ice cream homemade with Dorset cream

Blackberry jam swirled through a light and fluffy steamed sponge. Fresh ice cream and a creamy, ginger-infused custard provide hot and cold contrast – a warm hug on a plate

Arbor's revamp of the retro 70s dessert: fresh pineapple slices on an airy coconut-milk sponge, served with chunky pineapple fritter, zesty lime curd and ice cream topped with a touch of fiery chilli syrup

A silky salted-caramel sauce is poured over homemade banana loaf laced with white chocolate. Served with smooth, rich frozen parfait and a brittle salted-peanut praline for contrasting textures

Another classic flavour combination given an Arbor-style twist: coconut milk is the base for this wonderful iced parfait, rolled in toasted coconut for texture and teamed with a gluten free moist, crumbly cake full of zesty flavour

A generous selection of the best award-winning local varieties. James Cheeses supplies an award-winning range of washed-rind cheeses which we are proud to feature on our cheeseboards, along with Dorset's own fabulous Blue Vinney. A little rock-star glamour along with some serious cheese comes courtesy of former Blur bassist Alex James. It's all served up with homemade biscuits and chutney on Arbor's famous Cheese Tree

A rich golden colour with honey perfumes, this gorgeous dessert wine combines the full-bodied flavour of juicy stone fruits with gentle vanilla complexity and a lively citrus acidity

From the largest organic and biodynamic estate in France comes this lovely pale-gold vintage: fresh, vibrant aromas of citrus and exotic tropical fruit, pure apricot flavours and notes of mint and spice

Light tawny in colour, with flavours of dried fruits and hints of citrus fruits, this port is medium weight in the mouth and elegant with a long finish

Lush, voluptous and intensely fruity, it is an exceptionally full bodied port with a firm tannic structure and very rich fruit

Vodka, Kahlua, Espresso, Gomme Syrup. Created by Dick Bradsell and adapted from his 1983 'Vodka Espresso', invented at the Soho Brasserie, London, England. Forget the 'Vodka Red Bull', this is the cocktail connoisseur's way of combining caffeine and vodka

A decadent liquid dessert – vodka and Crème de Menthe, shaken and poured over layers of Baileys Irish Cream and chocolate syrup. Topped with double cream sprinkled with chocolate and a fresh mint leaf

with preserve

Served with Pickle, Tomato or Red Onion

with Homemade Tartare Sauce

with Portobello Mushroom