Our Head Chef Adam Fargin and his brigade would like to extend a warm welcome to you.
Here at The Simonds Room we prefer sourcing local fresh produce so that we can showcase the very best produce from around the county. As you read through our menus you will see we have selected our favourite suppliers from each dish to share with you the background of the produced used.
The Taste of Hampshire Menu
£42.00 per person
Stuffed saddle of rabbit, pommes mousseline, Savoy cabbage, pancetta
Hampshire Game started trading in the mid 1970's. The business has made steady progress over the past three decades. They have a very experienced and knowledgeable team who, between them, know all aspects of game farming and game dealing
Squab pigeon, slow poached pheasant egg, brioche, morels & white asparagus
The Marmalade used in the endive tart is sourced from Hampshire Jam & Chutney Co who has a focus on Hampshire, using some of the best ingredients the county can offer from established farms to allotment owners, the key is Hampshire
Rosary goats cheese & heirloom beetroot
The Moody's started cheese making in 1986 when they owned a small herd of goats but as the cheese making grew, they decided to concentrate on that side of the business and now buy in their milk for cheese making form a select herd of 100 pedigree British Saanen goats.
King Scallops, baby vegetables, quiona, cauliflower, parmesan
Our Scallops come from Coopers which is a specialist in fresh seafood based in Andover. They have been supplying fresh fish since 1986 and are members of Hampshire Fayre. Coopers core belief is that native species are the best for flavour and freshness and for this reason Coopers still buy their majority of prime seafood from English fishermen.
Loin of venison, salsify, hache of venison haunch, carrots & tamarillo
The wild venison we use is supplied by Eveleigh farm shop (and is sourced from Salisbury plain) they are a game specialist based in Salisbury, they have been supplying Wiltshire & Hampshire with the highest quality game since 1975
Saffron infused gnocchi, leek & blue cheese fondue, petit violet artichoke
Isle of Wight Cheese Company are well aware of their environmental and ecological responsibilities. There proud to say that the milk travels a mere 25 feet from where the cows are milked in the dairy to their cheese vat. They try and source as much of their raw materials and supplies from the Island, and have moved to make packaging more environmentally friendly by using cardboard and wooden boxes that are biodegradable.
Halibut, Jerusalem artichoke, bonne femme
Chefs Delight in Salisbury pride themselves in sourcing the best local produce and supplying it to us at The Simonds Room, they are in constant communication with their suppliers so we are kept fully informed and regularly updated with product information thus enabling us to make changes when we need to.
Suckling pig, boulangere potatoes, apple glazed turnips, purple sprouting broccoli
Our pork is sourced from a small farm in Huntington near to Chichester on the Hampshire and West Sussex border.
Forced rhubarb, Rose water pannacotta
Hot chocolate fondant, tonka bean ice cream
Blood orange baravois, dark chocolate sorbet
Selection of Hampshire Artisan Cheese
The original Turners Cheese was established in August 1995. The business began as an offshoot of their successful cheese making business and grew steadily. The company has grown considerably over the years but we remain true to the values where they began.
The cheese is available as a dessert or as an additional course £10
Your choice of Twinings Loose Leaf Teas or Fresh Ground Coffee
Served with a Selection of Petit Fours
£3.95 per person