Non-members and members are welcome to enjoy various rooms on the ground floor, which include the drawing room, the pillar bar, the blue room, the restaurant and the tasting room, each offering a unique atmosphere and design.
We believe that a restaurant should offer a lot more than a place to eat. This is a belief shared by head chef Bill Keera, who is incredibly produce driven when it comes to sourcing food from local amenities.
Bill creates seasonal menus that consist of homegrown produce from our estate, locally sourced meat, and fish hand picked by him from our Poole fishmonger. His ethos is very much "field to plate" paired with his sushi skill and Asian inspired background - our menu has been developed with exquisite traditional flavours, artistic plating and show stopping desserts.
Restaurants opening times:
Tuesday - Sunday
Afternoon Tea 15:00-17:00