Dining : Cambium : Cambium Menus

Cambium | New Forest Restaurant

Our philosophy is to re-interpret dishes by mixing nostalgia and modernity, creating a unique take on classic British cuisine. Our ambition is to do this with elegance, gentility and a striking twist.

As far as possible, our ingredients are sourced and grown locally, ensuring they go from farm to fork in the shortest time.

A La Carte

A La Carte

Starters

Chicken Chorizo Bon Bon, Octopus, Romanesco Mayonnaise
This surf and turf inspired dish combines crispy coated chicken and chorizo with delicate and tender octopus. Truly a match made in heaven. £14
 
Grilled Fish of the Day, Anchovy Tartare, Grilled Lettuce
The fish are landed from Day boats on the south coast. £14
 
Chicken Broth, Celeriac, Smoked Chicken, Pickled Shiimeji
This comforting broth is light yet full of flavour. We use an ice filtration technique to clarify it. £12
 
Lost bread, Crab, Smoked Hollandaise, Pickled Cucumber And fennel
In the 15th century English court of Henry V, a version of the French toast called "pain perdu" or "lost bread" was the culinary rage. Then, it was called "lost" bread because the recipe called for soaking hard or stale bread in a mixture of milk and egg, then frying it. £14
 
Broccoli And Sunflower Seed Tortellini, Broccoli Stalk                   
We utilise both the stalk and florets of the broccoli for this dish. The florets make a delicious pesto filling and puree. The stalk adds a great texture. £8
 
Smoked Chalk Stream Trout, Leek And Potato Tart, Tartare Sauce
This healthy salad is a vibrant combination of flavours, colours and textures. The trout is drawn from local sustainable farms on the rivers Itchen and Test and is some of the tastiest, richest and leanest trout in the UK.£14
 
Salad of Salt Baked Root Vegetables, Goats Cheese, Toasted seeds        
Salt baking is my favourite way of cooking root vegetables, it really captures the flavour. £8
 
Hay Smoked Venison Haunch, Celeriac, Apple, Hazelnuts
The Venison is lightly smoked in a pot of burning hay then lightly roasted and chilled. £14

Mains

Pork Belly, Turnip Fondant, Turnip Marmalade, Lemon                   
This slow roasted belly is beautifully succulent and tender. The turnip brings a real earthy flavour to the dish which is all complimented beautifully by sharpness from the lemon. £25
 
Roast Partridge, Savoy Cabbage, Bread Sauce, Game Chips
The delicate and tender flesh of the partridge is exceptionally flavoursome and the classic game accompaniments marry the dish together perfectly. £21
 
Crisp Aubergine Parcel, Quinoa Salad, Roast Grapes
This colourful dish combines a number of my favourite ingredients. I roast the grapes with pomegranate molasses creating an intense flavour which when paired alongside the lightly spiced aubergine parcel tastes incredible. A true treat for the taste buds! £19
 
Hake, Brown Crab, Barley, Pickled Turnip
South Coast Hake with its beautifully milky flesh and crispy skin is simply a delight to eat. This meaty, sustainably sourced fish is served on a bed of creamy crab Orzotto and is definitely a personal favourite!£23
 
Squash Kedgeree, poached Egg, Onion Bhaji, Pickled Carrot
A great winter dish, light yet hearty. £15
 
Spiced Halibut, Red Quinoa, Cucumber, Yoghurt, Onion Bhaji
Succulent Halibut from the South Coast is marinated in a combination of spices creating a charred, aromatic and fragrant taste. This powerful spiced fish is paired with a cool quinoa salad and flavoursome onion bhaji. £23
 
Lamb Rump, Cauliflower Couscous, Spiced Puree, Molasses
A light salad accompanies a warming puree and roast Rump. £26
 
Roasted Spiced Cauliflower, Lentil, Caper, Pickled Raisins, Almonds
This autumnal, warming dish tantalises the taste buds by combining a mixture of sweet, savoury and spiced ingredients. £15

Desserts

Poached Rhubarb, Rice Pudding Mousse, Custard Beignet  £10

White chocolate mousse, earl grey sponge and bergamot granita  £10

Velvet white chocolate mousse, sharp and refreshing bergamot granita

Chocolate And Caramel Fondant, Whisky Ice Cream, Candied Orange £12 (V)

Soft chocolate fondant, crunchy orange peel and creamy whisky ice cream

Coconut , Caramelised Pineapple, Passionfruit Curd And Yoghurt ice cream £10

Espresso Mousse, Hazelnut Cake, Crème Fraiche Sorbet  £10

Selection of Cheeses from our Board £10


Please note we operate a discretionary service charge of 12.5% . This is solely for the benefit of staff and is passed to them without deduction except for applicable PAYE and National Insurance and any other amounts required by HMRC to be deducted.

Please let us know if you have an allergy or intolerance to any food.

Due to the wide range of ingredients used in our kitchen we cannot guarantee against the risk of cross contamination of different allergens. 

We have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights 14 key allergens if present. This guidance document is readily available from any member of our team upon request.

Tasting Menu

Tasting Menu 

£65 per person | £115 per person with wine pairing


Chicken Broth, Celeriac, Smoked Chicken, Pickled Shimeji

This comforting broth is light yet full of flavour. We use an ice filtration technique to clarify it.
Grilled Fish of the Day, Anchovy Tartare, Grilled Lettuce
The fish are landed from Day boats on the south coast

 

Lost Bread, Crab, Smoked Hollandaise, Pickled Cucumber And Fennel

In the 15th century English court of Henry V, a version of the French toast called "pain perdu" or "lost bread" was the culinary rage. Then, it was called "lost" bread because the recipe called for soaking hard or stale bread in a mixture of milk and egg, then frying it.

 

Roast Partridge

The delicate and tender flesh of the partridge is exceptionally flavoursome and the classic game accompaniments marry the dish together perfectly.

 

Pre Dessert

Chef’s choice on the day.

 

Coconut, Passionfruit Curd, Caramelised Pineapple, Yoghurt Sorbet

This tropical and fruity dessert is refreshingly light and cleansing.

 

Cheese

Selection of British Cheeses (£9.00 supplement)


Please note we operate a discretionary service charge of 12.5% . This is solely for the benefit of staff and is passed to them without deduction except for applicable PAYE and National Insurance and any other amounts required by HMRC to be deducted.

Please let us know if you have an allergy or intolerance to any food.

Due to the wide range of ingredients used in our kitchen we cannot guarantee against the risk of cross contamination of different allergens. 

We have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights 14 key allergens if present. This guidance document is readily available from any member of our team upon request.

Vegan

Vegan A La Carte Menu

Starters £8

Vegetable Salad

Salt Baked Vegetable Salad, Beetroot, Mustard Dressing              

Broccoli and Sunflower Seed Tortellini

Mains £19

Aubergine

Samosa, Quinoa Pomegranate Salad, Roasted Grapes

Cauliflower

Roasted Spiced Cauliflower, Lentil,  Caper, Pickled Raisins,  Almonds

Desserts £10

Cake

Orange cake, pistachio, pomegranate                                                 

Chocolate

Avocado Chocolate Mousse, ras el hanout, crisp pastry, stem ginger


Please note we operate a discretionary service charge of 12.5% . This is solely for the benefit of staff and is passed to them without deduction except for applicable PAYE and National Insurance and any other amounts required by HMRC to be deducted.

Please let us know if you have an allergy or intolerance to any food.

Due to the wide range of ingredients used in our kitchen we cannot guarantee against the risk of cross contamination of different allergens. 

We have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights 14 key allergens if present. This guidance document is readily available from any member of our team upon request.

English Wine List

English Wine List - Sample

Sparkling

Camel Valley, Pinot Noir Brut Rose, Cornwall

Ridgeview, 'Bloomsbury', Ditchling, Sussex

Chapel Down 'Three Graces', Tenterden, Kent

Nyetimber 'Classic Cuvee', West Sussex

Hindleap Blanc de Blanc, Sussex

 

White

Sharpham Estate 'Dart Valley Reserve', Totnes, South Devon

Chapel Down 'Flint Dry', Tenterden, Kent

Denbies Estate, 'Flint Valley', Dorking, Surrey

Camel Valley, Bacchus, Cornwall

Welcome Hills, Bacchus/Sauvignon Blanc, Warwickshire

 

Rosé

Stanlake Park 'Pinot Blush', Berkshire

Chapel Down Rose, Tenterden, Kent

 

Red

Chapel Down, 'Union Red', Tenterden, Kent

Bolney Estate Pinot Noir, Foxhole Vineyards, Sussex

Welcome Hills, Pinot Noir, Warwickshire

Powered by Intergage