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

All day menu
Dessert Menu

Starters

Rabbit

Crispy rabbit thigh, hash brown, XO sauce & smoked beef | 12
*DF*

SCALLOPS

Pan-seared scallops, celeriac & black pudding | 15
NF

CURED SEA BREAM

Grapefruit cured sea bream, avocado purée, grilled octopus, squid ink taco & pickled radish | 14
GF | DF | NF

WILD MUSHROOM

Smoked wild mushroom fritters, burnt lemon, spring onion ssamjang
dressing | 9.50
V | VE | DF

BEETROOT TART

Beetroot tart, blue cheese mousse & aged balsamic | 12
V | NF

BEEF & SQUID

Beef salami & squid bolognaise with pecorino cheese | 13
NF

FRENCH ONION SOUP

French onion soup & parmesan croûte | 8
V | *VE* | *DF* | *GF* | NF

Sharing Platters

English 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
*NF*

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 | *NF*

Mains

ROAST CHICKEN

Roasted chicken ballotine, parmesan polenta, pan-fried girolle, burnt corn, jus | 21.50
NF

CARROT GNOCCHI

Garden carrot gnocchi, carrot top pesto, harissa dressing & cumin wilted spinach | 18
V | VE | *NF*

YELLOW FIN TUNA

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

PLANT BASED BURGER

Moving Mountains plant based burger, tomato, little gem, pickles, miso mayonnaise, blaa burger bun, skin-on fries | 16
V | *VE* | *DF* | NF

RATATOUILLE PITHIVIER

Roasted ratatouille pithivier, sundried tomato mousse, wilted spinach & lemon dressing | 16.50
V | VE | DF | NF

DUCK

Honey & lavender cooked duck, cherry & amaretto jus, hispi cabbage, bubble & squeak | 25
GF

MONKFISH

Poached monkfish, guanciale & white bean cassoulet, baby leaf spinach | 24
GF | DF | NF

PORCHETTA

Porchetta, stem brocolli, kohlrabi & red wine jus | 21
GF | *DF* | NF

OAKLEY BURGER

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

SIRLOIN MINUTE STEAK

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 RISOTTO

Pumpkin risotto, crispy tuille & pumpkin seed pesto | 16
VE | GF | *DF* | NF

BEEF TASTING EXPERIENCE

(Best shared between 2) | 80
Seared tri-tip steak, dry-aged rib eye steak, Old Bay glazed short rib, Cornish crab, hollandaise, bourbon & green peppercorn sauce
Served with triple-cooked chips, nutmeg infused spinach & cumin roasted carrots
GF | NF

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

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Sticky Toffee

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

VALRHONA DARK CHOCOLATE CYLINDER

Heart of dulche de leche, tonka bean ice cream, chocolate soil & hazelnut tuille | 11
V

POACHED FIGS

Fig, matcha meringue, honey comb & lavender ice cream | 9
GF | NF

SELECTION OF LOCAL CHEESES

Fig chutney, wafers, grapes, celery | 15
*GF* | NF

RED VELVET CAKE

Cherry gel & cherry sorbet | 9
V | VE | NF

NECTARINE MOONSHINE CHEESECAKE

Nectarine moonshine cheesecake, raspberry and mint insert, peach sorbet, lemon balm, shortbread, granola, bitter lemon gel | 10
NF

Mango & Apricot Soufflé

Apricot sauce, banana ice cream & coconut crunch | 12
V | GF | *NF*