Award-winning Glasshouse Restaurant in Basingstoke
Home-grown and hearty

Taking its name from the original glasshouse designed in the mid 19th century by Edward Milner, a renowned landscape architect who also designed Oakley Hall’s gardens, the Glasshouse Restaurant is where you can enjoy an elegant and sophisticated, yet wonderfully laid back, fine dining experience. Our seated terrace offers beautiful views of the hotel grounds and gardens and is perfect for soaking up the sun as you indulge.
We follow a ‘field to fork’ philosophy and pride ourselves on using local produce sourced from within a 50-mile radius. Some produce even comes from our own Kitchen Garden, where we grow a fantastic variety of vegetables, herbs, and even our own fruit.
Our innovative menus and wholesome approach to cooking have earned us two AA Rosettes, and we were also finalists in The Food Awards in 2019.
Starters
Game Terrine
Game terrine, spiced green tomato chutney, Guinness bread croûte & Lusso Leaf cress | 11
DF | NF
Crispy Chicken Thigh
Nduja crispy chicken thigh, chilli honey, buttermilk dressing & aged beef fat hash | 12
NF
Split Pea Soup
Split pea soup & spiced red onion bhaji | 8
V | VE | DF | NF
SCALLOPS
Pan-fried scallops, honey-glazed celeriac, celeriac puree, tarragon salsa verde | 15
*DF* | NF
Mushroom & Truffle PÂTÉ
Mushroom & truffle pâté, shaved mushroom & smoked garlic, The Street Bakeshop sourdough toast | 10.50
V | *GF* | NF
CELERIAC RISOTTO
Celeriac risotto, chestnut & coconut yoghurt | 9.50
V | VE | GF | DF | NF
CRAB CUSTARD
Crab custard, grapefruit, salty fingers, Timur peppercorn, potted shrimp & burnt butter | 12
GF | NF
Sharing Platters
English Charcuterie Board
Cobble Lane Cured charcuterie, Sinodun Hill cheese, Lusso Leaf mixed leaves, mixed olives, humous, spiced chutney, truffle honey & homemade bread | 18
Kitchen Garden Platter
Marinated olives, hummus, marinated & charred aubergine, courgette & pepper, wild garlic pesto, pine nuts, charred baby carrots, balsamic pearl onions & vegan cheese | 15
V | VE | DF | *GF* | *NF*
Mains
PORK LOIN
Hatto & Son pork loin, Kitchen Garden apple braised pig cheek, potato terrine & apple textures | 22
GF | NF
CAVATELLI
Saffron infused cavatelli pasta, smoked garlic, broccoli, & winter truffle | 18
V | NF
CHICKEN SUPREME
Pan-fried chicken supreme, purple sprouting broccoli, brocolli textures & smoked charcoal mash | 20
GF | NF
PLANT BASED BURGER
Five bean burger, tomato, little gem, pickles, chipotle mayonnaise, The Street Bakeshop blaa bun & skin-on-fries | 16
V | VE | DF
POLLOCK
J&S poached pollock, chive pomme purée & warm tartare sauce | 22
GF | NF
BEEF SHIN
Madeira braised beef shin, textures of shallot, celeriac fondant, burnt tender stem broccoli & brandy jus | 26
GF | NF
MONKFISH
Poached monkfish, guanciale & white bean cassoulet, baby leaf spinach | 24
GF | DF | NF
PEARL BARLEY
Winter vegetable pearl barley, cavalo nero & lovage emulsion | 17
V | VE | DF | NF
OAKLEY BURGER
Brisket & chuck 8oz burger patty, The Street Bakeshop blaa bun, pickled gherkin, gem lettuce, skin-on fries, beef tomato, café de Paris mayonnaise | 17.50
Add Black Sticks blue cheese, Emmental cheese or smoked streaky bacon | 2
*GF* | NF
8OZ SIRLOIN STEAK
8oz dry-aged sirloin minute steak, fries, watercress & peppercorn sauce | 21
*GF* | NF
HADDOCK
Beer-battered J&S haddock, mint crushed peas, triple-cooked chips, tartare sauce & burnt lemon | 18
NF
PUMPKIN PIE
Bombay mix spiced pumpkin pie, spinach purée, curly kale & birch maple syrup | 16
V | VE | GF | DF | *NF*
CHATEAUBRIAND
(Best shared between 2) | 82
12oz Chateaubriand served with triple-cooked chips, parmesan burnt leeks, bearnaise sauce, green peppercorn sauce & red wine jus
GF | NF
V - Suitable for vegetarians VE - Suitable for vegans
GF - Gluten free DF - Dairy free NF - Nut free
** - Can be made
CHOCOLATE TART
Dulche & cookie tuille & white chocolate ice cream | 12
V
APPLE PARFAIT
Apple gel, buckwheat granola & apple sorbet | 11
V | NF
BOURBON & BANANA PUDDING
Black olive ice cream, caramel sauce & pecan | 9
V
RHUBARB & COCONUT NAMELAKA
Kaffir lime granita & rhubarb Sorbet | 12
V | VE | DF | GF | NF
SPICED PUMPKIN CORAL
Pumpkin gel, milk ice cream, sea buckthorn caramel & honeycomb | 10
V | *NF*
SELECTION OF LOCAL CHEESES
Selection of local cheeses, fig chutney, wafers, grapes, celery | 15
*GF* | NF
V - Suitable for vegetarians VE - Suitable for vegans
GF - Gluten free DF - Dairy free NF - Nut free
** - Can be made
Serving times
Weekdays
All day menu: 12:00pm - 9.30pm
Breakfast: 7:00am to 10:00am
Late night menu: 9:30pm - late
Weekends and Bank Holidays
All Day Menu: 12:00pm – 9.30pm
Breakfast Menu: 7.30am – 10.30am
Late night menu: 9:30pm - late
And to drink?
The 1795 Bar & Lounge has a wide variety of choice available to accompany your meal. From classic cocktails to our comprehensive wine list, choose the right drink to suit your mood and your meal.