This restaurant is situated from possibly the oldest building in Winchester, parts reputedly dating from 1427. The dining room has enormous appeal with its old timbers, mellow brickwork, crisp white napery and open fires in winter.
New owners during 2008 have introduced both a new chef, Chef Damian Brown, and a lighter style of cooking, than offered previously.
A late autumn menu snapshot brought the likes of 'Terrine of Pheasant & Agen Prunes with Roasted Chestnut Cressing'; 'Smoked Salmon Tartare with Quails Eggs, Dressed Leaves & Pickled Shallots' and 'Seared Scallops with Cauliflower Purée & Black Pepper Tangerines' to begin.
Perhaps to be followed by 'Braised Blade of Hampshire Beef with Horseradish Potato Purée & Seasonal Greens, Bacon & Baby Onions'; 'Roasted Hake with a Casserole of Lentils, Winter Roots & Curly Kale' and 'Roasted Rump of Lamb with Braised Red Cabbage, Potato Fondant & Roasted Garlic Gravy' among the mains.
Sunday Lunch brings popular traditional Roasts.
While desserts such as 'Pear Bakewell with Raspberry Ripple Ice Cream'; 'Sherry Trifle with a Vanilla Biscuit' and 'Chocolate & Hazelnut Pot' set the style in this department.
For the more savoury-toothed, there are good British cheeses.
Service is both friendly and professional.
- Food Style: Modern French
- Lunch: all week 12.00-14.30; set L £14.95 (2 courses) to £19.95 (3 courses); mains £11.95 to 17.95
- Dinner: Mon-Sat, 18.00-21.30; early set D £14.95 (2 courses) to £19.95 (3 courses); mains £11.95 to 17.95
- Seats: 55
- Wine: a well chosen list kicks off at £16.95, and offers modest 'flat-rate' mark-ups
- Children's portions: Yes, when possible
- Wheelchair access: Yes, but not lavatory
- Nearest station: Winchester Rail
- Directions: See the map at the top of the page
- Parking: Yes
- Closed: D Sun, 25th & 26th Dec, first week of August