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.

Book a table

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.