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
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
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
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.