The Armada Restaurant

The Armada Restaurant

The Armada Restaurant creates a special atmosphere to enjoy a fine dining experience in Hampshire.

The Armada is a 2 AA Rosette restaurant in the New Forest with executive head chef Byron Hayter. The location, surrounded by forest but also near the sea, gives access to some of the country’s finest produce.

There can be few more dramatic backdrops for a candle-lit meal or special celebration: the intricate Armada frieze above the original fireplace was carved over a period of nine years from a single block of oak four feet thick.

It is in this setting that executive head chef Byron Hayter  has created a menu that changes with the seasons, from spring lamb to winter venison. We source our produce from local fields, woodland and farms. For fresh fish, Byron takes the short trip to the nearby Lymington quay. To accompany your meal, delve into our wine list featuring vintage classics and exciting new world arrivals – our experienced team is always happy to lend a word of advice.

Price: £39 per person

Opening times: 7pm – 10pm, Monday – Sunday

Byron Hayter

Head Chef

01590 622922   Email

Enquire now


PRICE: 3 course dinner £39 per person

To Start

  • Celeriac tea, milk and two sugars (v)
  • Sesame seared tuna, wasabi mayo, spiced pineapple
  • Tasting of organic chicken, red onion puree, pistachio praline
  • Confit lemon sole, carrot textures
  • Veal tartare, Cabernet Sauvignon vinegar jelly, quail egg 

Main Course 

  • Pork and crackling, stem broccoli, wild mushroom, heritage carrot, fondant, port jus
  • Trio Of English lamb, rump, confit shoulder, fine ratatouille, courgettes, charred onions, celeriac, dauphinoise, thyme jus
  • Cornish turbot, samphire, asparagus, fennel, rainbow chard, beetroot, basil mash
  • Seared salmon, spinach, pak-choi, baby gem, squash, fragrant lentils, split herb jus 


  • Warm pistachio cake, forced rhubarb textures, yoghurt foam (v)
  • Billionaire’s shortbread, shortbread, chocolate and caramel
  • White chocolate crème brulee, iced blood orange, hazelnut crisps
  • Honeycomb semi freddo, sweet date sponge, buttermilk gel (v)
  • Sweet lime and mascarpone mousse, mango and lime jelly, ginger crumb (v)
  • Local and international cheeses, quince jelly, raisin and walnut bread (v)


  • Seared Brixham scallops, pea textures, chorizo £12.50
  • Beetroot & saffron cured monkfish, beetroot, candied fennel, pickled samphire £12
  • Potted ham hock, tarragon jelly, mustard seeds, truffle oil mayonnaise £11.50
  • Beaulieu venison, carpaccio, smoked brambles, granola £12.50
  • Grapefruit & goats curd, pine nuts, crispy rocket, radish £10.50


  • Fillet of sea bass, scallop budan, blow torched chard, brocolli puree, crispy capers, warm clam dressing £26.50
  • Red wine poached birll, cavolo nero, salsify, smoked mash, oxtail bon bon, red win butter sauce £28.50
  • Pork fillet wrapped in sage farce & Parma ham, butternut squash textures, buttered kale, onion rosti potato, cider & mustard jus £24.50
  • Roast rump of salt marsh lamb, romanesco, parsnip, bread puree, bolongere potato, anchovy dressing £28
  • Squash tartan, pine seeds, crispy spinach leaves, crispy caper dressing £18.50


  • Buttermilk panacotta, kiwi, mango, edible flowers, meringue £12.50
  • Strawberry & creme delice, smoked strawberries, strawberry gel £11.50
  • Pistachio polenta cake, lemon & rasberry curds £11
  • Pineapple upside down cake, cherry sorbet, brandy butterscotch £11
  • Local and international cheeses, quince jelly, cheeses £15 (v) 

(Gluten free and lactose intolerant desserts available on request)


  • Soup of the day
  • Red pepper & goat’s cheese terrine, basil oil
  • Beetroot carpaccio with feta cheese, rocket & balsamic reduction
  • Mushroom Benedict, sautéed spinach
  • Smoked apple wood & chestnut salad, quail egg

Main courses

  • Pumpkin risotto, parmesan shavings
  • Open ravioli of wild mushrooms, truffle oil
  • Grilled aubergine lasagne, provincial vegetables
  • Spinach & blue cheese linguini, rocket salad
  • Confit artichoke & fennel gnocchi, pine nuts


An unusual, semi hard goa’s milk cheese that is washed in a brine solution through its maturation. Rich and nutty in flavour Rachel is made near Shepton Mallet in Somerset by Whitelake cheese makers. Rachel is an unusual cheese with an unusual name which is rumoured to be named after either one of the cheese maker's friends or possibly the name of one of his goats.


Tunworth has a long lasting sweet, nutty flavour and a creamy texture with a thin wrinkled rind. Tunworth Cheese is made by hand in small batches in a purpose built creamery with pasteurised whole cow's milk. First they add specific starter cultures to the warm milk. The animal rennet is added and the curd begins to set. After several hours they cut the curds into one inch cubes and place them gently into cheese moulds. The cheeses drain overnight and are dry salted the next day. From the production room they are placed on racks and taken into the ripening room where they grow their white coats. The cheeses are then wrapped and boxed in special poplar boxes and placed into a maturing room for several weeks.

Godminster Vintage 

This vintage cheese is handmade in Somerset from a 70 year old recipe, using traditional methods, and comes wrapped in its distinctive burgundy wax. The cheese is thoroughly organic and suitable for Vegetarians. Godminster Cheddar is a firm pressed medium to strong cheese. Most noticeable is the cheese's exceptionally creamy, rich, full flavour. Initially mellow with a creamy consistency, Godminster then progresses to a tasty, lingering after bite.

Barkham Blue 

A creamy, slightly open textured cheese with a rustic rind and a yellow, moist interior streaked with blue veins. Two Hoots is a small family business based near Wokingham which make handmade cheeses in the traditional way using the pasteurised milk from Channel Island breeds of cow. They have been making cheese since 2003 and their cheeses have won a succession of awards. Barkham Blue has a distinctive appearance, being 1kg in weight, ammonite shaped and covered in an attractive, natural, mould ripened, rustic rind. The deep yellow moist interior is spread with dark blue, green veins and has a rich blue taste. The smooth buttery texture melts in the mouth and does not leave the harsh metallic taste sometimes associated with blue cheese. Barkham Blue was awarded super gold at the 2013 world cheese awards. It was also previously awarded Best Blue Cheese, Best English Cheese and Supreme Champion at the British Cheese Awards 2008, and a gold medal at the World Cheese Awards in the same year.

Smoked Lyburn 

This cheese is the same age as the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give a light and delicate flavour. During the maturation process the rind goes a glorious caramel colour and can't be mistaken for any other. In 2014 the cheese won a Silver at the British Cheese Awards.

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team.

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