to start

Mozzarella, Basil and Sweet Pepper Arancini

with a Rich Spicy Tomato Sauce & Grated Pecorino (v)(gf) 

£11.95 

Duck and Orange Pâté

oasted Brioche, Pickled Fennel, Orange Jel, Endive, & Charred Orange Segments.

£10.95

Smoked Chicken

Cos Lettuce, Radicchio, Caesar Dressing, Garlic & Parsley Croutons, Smoked Streaky Bacon, Anchovies, & Grated Parmesan. 

£13.95

with Toasted Sea Salt & Rosemary Focaccia (v)

£8.95

Seared Scallops

Black Pudding, Crispy Bacon, Rocket, Roast Pepper Purée and Herb Oil (gf)

£14.95

Torched Goats Cheese

Golden Beets, Pickled Beetroot, Beetroot Purée, Caramelised Walnuts & Toasted Ciabatta (v)

£12.95 

Soup Of The Day

Sharer for 2

Prosciutto, Duck & Orange Pâté, Arancini, Goats Cheese, Salad, Toasted Ciabatta, Caramelised Onion Chutney & Arrabbiata Sauce 

£21.95

Sunday Lunch Menu

Extras

Warmed Bread & Butter (v) £3.25
Mixed Olives (ve) £4.95
Toasted Breads, Extra Virgin Oil &
Balsamic Vinegar (ve) £4.95

Gluten Free Breads available upon Request

traditional sunday roast

sunday lunch

Roast Sirloin of Beef 

Slow Roasted Leg of Lamb 

Roast Pork Loin

Roast Chicken Breast

Slow Roasted Gammon

Walnut, Cashew, Vegetable and Sage Nut Roast (v)

Mixed Meat (All 5 Meats) £21.95


£19.95


Served with Roast Potatoes, Yorkshire Pudding, Sage & Sausage Stuffing, Tenderstem Broccoli, Carrots, Parsnips, & Gravy with a dish of Braised Red Cabbage, Cauliflower Cheese, Green Beans 

ExTRA SIDES

4 Pigs in Blankets £4.95
Creamy Mashed Potatoes £4.95
Popcorn Crackling £4.95
5 Roast Potatoes £4.95

7oz Fillet Steak

Served with Triple Cooked Chips, Oyster Mushrooms, Blistered Cherry Tomatoes & Rocket (gf)

Add Peppercorn, Stilton (gf), Béarnaise (gf) or Red Wine Sauce (gf) £3.95

£39.95

Halibut Loin

Samphire, Charred Asparagus, Buttered Jersey Royals, Lemon & Caper Cream Sauce with Crispy Capers (gf)

£29.95

Sweet Potato, Chickpea, Roasted Red Pepper & Spinach Crumble

Fondant Potato, Tenderstem Broccoli, Roasted Heritage Carrots with Sage Jus (ve)(gf)

£21.95

The Mill Meat Pie of the week

Served with Creamed Mashed Potatoes, Braised Red Cabbage, Roasted Carrots, Tenderstem Broccoli & Rich Gravy 

£20.95

The Mill Burger

Short Rib Burger, Smoked Bacon, Cheese, Cos Lettuce, Beef Tomato, Gherkin, Served in a Brioche Bun with Skin-on Fries

£19.95

8oz Sirloin Steak

Served with Triple Cooked Chips, Oyster Mushrooms, Blistered Cherry Tomatoes & Rocket (gf)

Add  Peppercorn, Stilton, Béarnaise or Red Wine Sauce(gf) £3.95

£31.95

Goats Cheese & Butternut Squash Pie

Served with Creamed Mashed Potatoes, Braised Red Cabbage, Roasted Carrots, Tenderstem Broccoli & Rich Gravy (v)

£20.95

Rhubarb Crème Brûlée

to finish

Caramelised Rhubarb & Shortbread Biscuit (v)

£8.95

Chocolate and Orange Torte

Charred Orange Segment, Clementine Gel, Biscuit Crumb & Blood Orange Sorbet (v)(gf) 

£8.95

Champagne and Raspberry Posset

Fresh Raspberry, Raspberry Coulis, Freeze Dried Raspberry, White Chocolate Shard & Vanilla Ice Cream (v)(gf) 

£8.95

Sticky Toffee Pudding with Sea Salt Toffee Sauce

Honeycomb, & Chantilly Cream or Custard (v) 

£8.95

add an Espresso Martini for £9.00

Ice creams

Assorted Ice Creams with Wafers (v)
Assorted Sorbets with Fruit (ve)(gf) 

1 Scoop £3.00
2 Scoops £5.50
3 Scoops £7.50

The Mill Cheeseboard

Mature Cheddar, Creamy Stilton, Camembert, Smoked Cheddar with Crackers, Chutneys, Apple & Grapes (V) 
(gf) Crackers Available

Add a Glass of Merchant Vintners Ruby Port for £5.00

£15.95

request a table

Gratuities are always appreciated, however please note that for tables of 6 or more we add an optional 10% service charge to the bill

Sharer Dessert for 2 

Rhubarb Crème Brûlée 
Sticky Toffee Pudding with Sea Salt Toffee Sauce
Chocolate & Orange Torte 
Vanilla Ice Cream (v) 

£16.95

meet your chef


Based in Hampshire, Dean delivers the finest quality food. Working with locally sourced seasonal ingredients, Dean creates dishes that give you that home-cooked feeling. His recipes are fresh, clean and without all of the extra fuss. 

Dean's career started at 14 when he began washing dishes in a local pub. At 18 he was appointed head chef and went on to work under numerous head chefs along the way. 

With Dean's close attention to detail, nothing leaves the kitchen without his sign-off.