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.

Serving times: 12pm - 9:30pm

Book a table

All day menu
Dessert Menu

Starters

Nettle & garlic velouté

Wild nettle & confit garlic velouté, rainbow radish & bourbon foam | 7.50
V | VE | GF | DF | NF

LAMB RIBS

Goan style lamb ribs, pomegranate & mint salsa | 13
DF

BANG BANG CAULIFLOWER

Bang bang cauliflower carpaccio, roasted hazelnut, bitter lemon emulsion, pickled shallot | 8.50
V | VE | GF | DF

VENISON TATAKI

Venison tataki, stem ginger purée, shiso leaf & soy cured egg yolk | 12
GF | NF

SCALLOPS

Pan-fried day boat J&S scallops, violet & shichimi | 15
GF | *DF* | NF

BEETROOT & GARLIC TART

Heritage beetroot & confit garlic tart, caramelized goat’s cheese, roasted walnut | 10
V

ISLE OF WIGHT TOMATOES

Isle of Wight tomatoes, baby basil, tomato consummé, chervil snow, lime infused crispy quinoa | 9.50
V | VE | GF | DF | NF

HERB CRUSTED TUNA

Herb crusted tuna, avocado & wasabi purée, pickled radish, squid ink cracker & dashi jelly | 14
GF | DF | NF

ASPARAGUS

Wye Valley asparagus, asparagus purée, crispy quail’s egg, hazelnut crumb & parmesan foam | 10.50
V

Sharing Platters

Charcuterie Board

English charcuterie selection, spiced plum chutney, bath soft, truffle honey, mixed olives, dressed wild leaf salad, pickled shallot, caper berries, homemade bread | 18

Camembert

Garlic & rosemary studded baked Camembert to share, chilli jam, sourdough bread | 19
V

Vegan 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

Mains

BASIL & GARLIC GNOCCHI

Homemade basil & garlic gnocchi, chilli & tomato sauce, bocconcini & pine nut | 16
V | GF

CANNON OF LAMB

Roasted Hill House Farm cannon of lamb, chargrilled baby gem lettuce, petit pois à la française, pea purée & lamb jus | 27.50
GF | NF

OAKLEY BURGER

Brisket & chuck 8oz Hill House Farm burger patty, The Street Bakeshop blaa bun, pickled gherkin, gem, skin-on fries, beef tomato, secret sauce | 17.50
Add Black Sticks blue cheese, Emmental cheese or smoked streaky bacon | 2
*GF* | NF

DUCK BREAST

Creedy Carver duck breast, textures of rhubarb, pomme dauphine, sautéed spinach & muscato sauce | 25
GF | *DF*

RIB EYE

8oz dry-aged Hill House Farm rib eye steak, smoked bone marrow bordelaise, pomme palliason, wild garlic pesto & Wye Valley asparagus | 36
GF | DF

BAVETTE STEAK

Sous vide Hill House Farm bavette steak, fries, watercress & peppercorn sauce | 21
GF | NF

YELLOW FIN TUNA

Pan-fried yellow fin tuna, little gem, lilliput caper, olives, green beans & lemon dressing | 19.50
GF | *DF* | NF

DOVER SOLE

Day boat Southampton caught dover sole fillet, herb crushed Jersey Royal potatoes, caper berries & sea vegetables, split vermouth sauce | 25
GF | DF

PIG'S CHEEK CASSOULET

12 hour braised Hill House Farm pig’s cheek cassoulet, cannellini bean, green peppercorn, baby leaf spinach & confit garlic brushed sourdough | 18.50
NF

FALAFEL BURGER

Homemade falafel burger, brioche bun, homemade pickles, gem lettuce, tomato, skin-on fries & garlic sauce | 15
V | VE | DF

GOAT'S CHEESE PITHIVIER

Goat’s cheese & wild garlic pesto pithiver, lemon infused kale salad, toasted smoked almonds & vegan jus | 16.50
V

HADDOCK

Beer-battered J&S haddock, mint crushed peas, triple-cooked chips, tartare sauce & burnt lemon | 18
NF

Vegan Steak

Vegan steak, smoked beef tomato, glazed Roscoff & spring onion | 17
V | VE | DF

CHATEAUBRIAND

(Best shared between 2) 520g Hill House Farm steak served with triple-cooked chips, roasted Chantenay carrots, glazed baby onions & wild garlic emulsion
Served with: Peppercorn sauce, Béarnaise sauce & Red wine jus | 75
*GF* | *DF* | NF

V - Suitable for vegetarians VE - Suitable for vegans
GF - Gluten free DF - Dairy free NF - Nut free
** - Can be made

DOWNLOAD ALL DAY MENU CHILDREN'S MENU

Sticky Toffee

Sticky toffee pudding, vanilla ice cream, caramel sauce | 9
V | NF

STRAWBERRY SABLE BRETON

Sable Breton, strawberry balsamic, vanilla cremeux, lime meringue, basil yogurt sorbet & elderflower jelly | 11
NF

CHOCOLATE CYLINDER

Dark chocolate cylinder, heart of dulche de leche, tonka bean ice cream, chocolate soil & hazelnut tuille | 11

Mango & Apricot Soufflé

Mango & apricot soufflé, apricot sauce, amaretto ice cream & coconut crunch | 12
V | GF

Selection of cheeses

Selection of local cheeses, fig chutney, wafers, grapes, celery | 12
*GF* | NF

RHUBARB MILLE FEUILLE

Rhubarb Mille Feuille, diplomat cream, rhubarb & ginger ice cream, milk foam | 9
V | NF

DECONSTRUCTED RED VELVET CAKE

Deconstructed red velvet cake, strawberry sorbet & chocolate tuille | 8
V | VE | DF

AMARETTO SAVARIN

Amaretto savarin, cheesecake, blood orange sorbet & brandy snap | 10

CHOCOLATE TART

Chocolate orange tart, raspberry sorbet & mixed berry compote | 8
V | VE | GF | DF