The restaurant looks out onto the front lawn and gardens. It is the perfect venue for that quiet dinner for two, for a business dinner to impress a client or for a full dinner function of up to 80 – 100 people.
To discuss details of what you need and prices, contact us and ask to speak to Robin Foster.
The Watersplash Hotel is fortunate to have Mike Reading as our Chef. He is an excellent, experienced modern Chef with traditional high standards. Mike is a real character and his food is legendary in the New Forest.
Start the day with a sumptuous freshly cooked full english breakfast followed by an optional light lunch, afternoon cream tea and then dinner.
We are extremely proud to be able to say that all of our food really is home made using fresh local produce or is produced by local suppliers especially for us.
If you require something very special please ask well in advance and we will endeavor to arrange this for you.
OUR WINE LIST
Our full wine list is available as a downloadable .pdf. Please click here to download.
Sample Menus
RESTAURANT DINNER MENUSERVICE: 7 – 8.30PM |
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| STARTERS | |
| New Forest wild Mushroom Tartlet with Spinach, Leeks and Truffle oil (v) | |
| Soup of the Day with Fresh Bread | |
| Breaded Cod and Leek Croquette with Red Pesto Dressing | |
| Smoked Duck Breast with Chef’s Chilli Chutney and a Watercress Walnut Salad | |
| Fresh Scallops on a Bed of Spinach with a Bacon and Garlic white wine Cream | |
| Pan Fried Shell-off King Prawns Sauteed in Garlic and Fresh Herbs served on a Bed of Tagliatelle | |
| Bowl of Mussels of the day |
|
| MAIN COURSES |
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| Grilled Rib-Eye Steak, Black Pepper Sauce with Pan Fried Mushrooms, Tomato, Pepper and Onions with Chunky Chips | |
| Oven Baked Creedy Duck Breast served on a bed of Noodles with a Plum and Roasted Beetroot Sauce | |
| Roasted Pork Loin with Sauteed Potatoes, Black Pudding and Apple Fritter, and a Bacon and Cider Reduction | |
| Supreme of Chicken stuffed with Sage Derby Cheese on Fresh Tagliatelle and a Tarragon Cream | |
| Chef’s Pie of the day with Chips and Fresh Vegetables | |
| Grilled Salmon Fillet with a Lemon and Caper oil, New Potatoes and Fresh Vegetables | |
| Wild Mushroom Risotto and Garlic Bread | |
| PUDDINGS OF THE DAY | |
| CHEESE SELECTION | |
BAR MENUSERVICE: 12-2PM, 6.30-8.30PM |
|
| LIGHTER BITES | |
| Home Made Soup of the Day with hunk of bread | |
| Pan Fried Tiger Prawns Perri Perri on a Bed of Leaves with Wholemeal Bread | |
| Home Made Pate with hot Toast and Red Onion Marmalade | |
| Chilled Tuna Pasta Salad with Red Onion and Peppers Dressed in Garlic Oil | |
| Home Made Fish Cake on a Rocket Salad with a Citrus Mayonnaise | |
| Deep-Fried Camembert with an Apricot Compote and hot Toast | |
| MAINS | |
| Home Made 1/2lb Beef Burger with Tomato, Lettuce, Fresh Onion, in a Toasted Bun with Chips | |
| With Melted Cheese | |
| Our own Beer Battered Fillet of Cod served with Chips, green Peas | |
| Vegetarian Pasta dish with Tomatoes, Mushrooms and Peppers tossed in a Garlic Cream served on a Bed of Tagliatelle | |
| Bowl of mussels tossed in a garlic , white wine cream served with bread : | |
| Starter | |
| Main | |
| Chargrilled Rib-Eye Steak with Pan-fried Mushrooms, Tomato, Peppers and Onions served | |
| With Chips | |
| Plus Pepper sauce | |
| Or Blue Cheese Sauce | |
| Or Garlic Butter | |
| Spaghetti Bolognaise | |
| EXTRAS | |
| Portion of Chips | |
| Portion of New potatoes | |
| Tossed Salad | |
| Pudding of the Day | |
| Cheese Selection | |
| AFTERNOON MENU (SERVED 2 O’CLOCK TIL 6 O’CLOCK) | |
| Home Made Scones, Cream and Jam | |
| Cheese Selection | |
| Pudding of the Day | |
| HOT BEVERAGES SERVED ALL DAY | |
| Choice of tea | |
| Filter Coffee | |
| Hot Chocolate | |
