kitchen AWS
KITCHEN Welcome to Burley Manor and our wood-fired kitchen. Inspired by the rustic dishes and bold flavours of the Mediterranean, this is food from the heart, enjoyed together in relaxed, spectacular surroundings.
TAPAS
FOREST & COAST
Lamb kibbeh Cumin houmous, dukkah pine nuts & flatbread (v) Marinated olives & caper berries (v) Wild mushroom & mozzarella croquetas (v) Garlic oyster mushrooms (v) Crispy salt cod baccala Tabbouli (v) 4 each
STARTERS Moroccan chickpea & lentil soup (v) Tiger prawns al pil pil
5/9
Brixham crab toast apple & fennel salad
9
Goat’s cheese crostini (v) grape & walnut
6
Venison carpaccio capers, olives, rocket
6 / 11
Beef sirloin patatas bravas 21
Fowey mussels white wine, shallots & chorizo 7 / 13
Open lasagne (v) wild mushrooms & cep sauce 9
Oven roast hake Israeli cous cous, sea vegetables & mussels 16
Roasted venison Swiss chard 16
SHARING
8 / 15
Bresaola, crispy mozzarella plum tomatoes
I.O.W blue cheese croquettes forest mushrooms 7 / 13
7
Dry-cured Hampshire antipasti 22
Tomato & tapenade tartlet (v) 21
Wood-roasted chateaubriand of beef seasonal kale, patatas bravas (Sundays or pre-order) 48
Roasted & stuffed porchetta roasted heritage vegetables (Sundays or pre-order) 24
Cypriot-style chicken stuffed olive leg & feta stuffed breast, basil, lemon, sun-blushed tomatoes 28 Please let us know if you have any allergies or dietary requirements.
Burley
Manor
MAINS Pumpkin & feta risotto (v) toasted seeds & oil
7 / 13
Wood-roasted rump of lamb ricotta & spinach gnocchi, winter greens
18
Roast duck heritage vegetables
15
Spinach & ricotta tortellini (v) creamy basil pesto, tomato & chilli sauce
6 / 11
Tomato & tapenade tartlet (v) pesto & plancha French beans
11
Provençal beef daube smoked pancetta
16
LITTLE
EXTRAS Patatas bravas Truffle polenta chips Plancha cauliflower pangrattato Sweet potato sherry vinegar, raisins & maple Courgettes garlic & red chilli Garden leaves olive oil & lemon juice 3 each
PROVENANCE “We advocate the slow food movement, but don’t worry this doesn’t mean your food is slow to cook. We just spend longer finding the most special produce from as close a radius as possible – that’s the only slow bit. The beauty of running a kitchen in the New Forest is the ability to source produce from forest to coast. With the origin and quality of product being most important; the unrivalled choice of local suppliers we have is unique. We are able to bring out the best of these ingredients by cooking traditionally in our wood-fired oven, but the proof of the pudding is in the eating – enjoy!”
MEADOWBROOK
VILLAGE VEG
KINGFISHER
As local suppliers of sustainable produce, we chose ‘Meadowbrook’ to supply our meat and charcuterie.
Local Greengrocer ‘Village Veg’ delivers us the highest quality produce from Brockenhurst daily.
Sourcing fish responsibly is paramount to our business, that’s why we buy most of our fish & shellfish from ‘Kingfisher’.
Sourcing from local smallholdings and farms, their unparalleled experience and values match our own food ethics.
Thanks to their location and beautiful range of seasonal fruit and veg our dishes couldn’t be fresher or more full of flavour.
COUNTRY FARE
WILD ISLAND
LYBURN CHEESE
Located in Dorset, we love that ‘Country Fare’ can deliver fresh exotic fruits, seasonal vegetables & dairy from the Blackmore Vale.
‘Wild Island’ make some of our mouth-watering dressings and oils just over the water on the Isle of Wight.
Based in the heart of the New Forest, ‘Lyburn Cheese’ is made to a winning recipe with years of experience in small-batch cheese production.
Earning a reputation for unrivalled quality, we’re proud to feature their delicious ingredients across our menu.
They’re passionate about their ingredients and how they are grown - that shows with your very first taste.
Burley
Manor
They only transport fish across the country if it can’t be sourced locally, reducing food miles and carbon footprint. All their fish is fully traceable too.
Thanks to their own cattle, there is no milk transport so the result is a cheese like no other.
TAPAS
FOREST & COAST
Lamb kibbeh Cumin houmous, dukkah pine nuts & flatbread (v) Marinated olives & caper berries (v) Wild mushroom & mozzarella croquetas (v) Garlic oyster mushrooms (v) Crispy salt cod baccala Tabbouli (v) 4 each
STARTERS Moroccan chickpea & lentil soup (v) Tiger prawns al pil pil
5/9
Brixham crab toast apple & fennel salad
9
Goat’s cheese crostini (v) grape & walnut
6
Venison carpaccio capers, olives, rocket
6 / 11
Beef sirloin patatas bravas 21
Fowey mussels white wine, shallots & chorizo 7 / 13
Open lasagne (v) wild mushrooms & cep sauce 9
Oven roast hake Israeli cous cous, sea vegetables & mussels 16
Roasted venison Swiss chard 16
SHARING
8 / 15
Bresaola, crispy mozzarella plum tomatoes
I.O.W blue cheese croquettes forest mushrooms 7 / 13
7
Dry-cured Hampshire antipasti 22
Tomato & tapenade tartlet (v) 21
Wood-roasted chateaubriand of beef seasonal kale, patatas bravas (Sundays or pre-order) 48
Roasted & stuffed porchetta roasted heritage vegetables (Sundays or pre-order) 24
Cypriot-style chicken stuffed olive leg & feta stuffed breast, basil, lemon, sun-blushed tomatoes 28 Please let us know if you have any allergies or dietary requirements.
Burley
Manor
MAINS Pumpkin & feta risotto (v) toasted seeds & oil
7 / 13
Wood-roasted rump of lamb ricotta & spinach gnocchi, winter greens
18
Roast duck heritage vegetables
15
Spinach & ricotta tortellini (v) creamy basil pesto, tomato & chilli sauce
6 / 11
Tomato & tapenade tartlet (v) pesto & plancha French beans
11
Provençal beef daube smoked pancetta
16
LITTLE
EXTRAS Patatas bravas Truffle polenta chips Plancha cauliflower pangrattato Sweet potato sherry vinegar, raisins & maple Courgettes garlic & red chilli Garden leaves olive oil & lemon juice 3 each
PROVENANCE “We advocate the slow food movement, but don’t worry this doesn’t mean your food is slow to cook. We just spend longer finding the most special produce from as close a radius as possible – that’s the only slow bit. The beauty of running a kitchen in the New Forest is the ability to source produce from forest to coast. With the origin and quality of product being most important; the unrivalled choice of local suppliers we have is unique. We are able to bring out the best of these ingredients by cooking traditionally in our wood-fired oven, but the proof of the pudding is in the eating – enjoy!”
MEADOWBROOK
VILLAGE VEG
KINGFISHER
As local suppliers of sustainable produce, we chose ‘Meadowbrook’ to supply our meat and charcuterie.
Local Greengrocer ‘Village Veg’ delivers us the highest quality produce from Brockenhurst daily.
Sourcing fish responsibly is paramount to our business, that’s why we buy most of our fish & shellfish from ‘Kingfisher’.
Sourcing from local smallholdings and farms, their unparalleled experience and values match our own food ethics.
Thanks to their location and beautiful range of seasonal fruit and veg our dishes couldn’t be fresher or more full of flavour.
COUNTRY FARE
WILD ISLAND
LYBURN CHEESE
Located in Dorset, we love that ‘Country Fare’ can deliver fresh exotic fruits, seasonal vegetables & dairy from the Blackmore Vale.
‘Wild Island’ make some of our mouth-watering dressings and oils just over the water on the Isle of Wight.
Based in the heart of the New Forest, ‘Lyburn Cheese’ is made to a winning recipe with years of experience in small-batch cheese production.
Earning a reputation for unrivalled quality, we’re proud to feature their delicious ingredients across our menu.
They’re passionate about their ingredients and how they are grown - that shows with your very first taste.
Burley
Manor
They only transport fish across the country if it can’t be sourced locally, reducing food miles and carbon footprint. All their fish is fully traceable too.
Thanks to their own cattle, there is no milk transport so the result is a cheese like no other.
