Yarborough House Cafe - Full Menu

A decadent liquid dessert – vodka and Crème de Menthe, shaken and poured over layers of Baileys Irish Cream and chocolate syrup. Topped with double cream sprinkled with chocolate and a fresh mint leaf

Vodka, Kahlua, Espresso, Gomme Syrup. Created by Dick Bradsell and adapted from his 1983 'Vodka Espresso ', invented at the Soho Brasserie, London, England. Forget the 'Vodka Red Bull ', this is the cocktail connoisseur 's way of combining caffeine and vo

fresh from the sea each morning so please check the board

The best local catch of the day

Award-winning cheese from the Lubborn Creamery is studded with garlic and herbs and baked until just oozing. Served with warm homemade bread and a tangy tomato chutney, it's a perfect winter sharing dish

Forget the uninspired triangles found in supermarket selections: this crisp, flaky, freshly fried pastry, filled with autumnal, lightly spiced sweet potato, is our mouthwatering homage to the original Indian snack

Hand-picked local crab meat, delicately infused with the fresh fragrance of lime and coriander, is encased in our velvety homemade pasta. Cauliflower couscous and purée add a variety of textures

Lean, tasty venison, slow-cooked Mexican style with cumin and chilli to a rich dark ragu, is served up with a vibrant green tortilla, avocado purée and dried cheese on the side

with preserve

New Forest breakfast with a glass of Champagne

Slow-cooked British lamb, tender and full of flavour, is the centerpiece of this hearty rustic dish. Served alongside a buttery smooth swede purée and a golden homemade pastry parcel of sticky minted minced lamb and diced potatoes

Marinated in lemongrass, lime and chilli, the tofu is coated in gluten-free gram flour and deep fried, then tossed in a rich, nutty satay sauce. The Asian tastes and textures marry perfectly with the creamy, mellow risotto, while saffroned parsnip adds a

An honest plateful of succulent sirloin from Tim Johnson's free-ranging Hereford-Angus crossbred herd. Dry hung for 28 days to maximise flavour and tenderness, this is steak the way it should be, served with our highly addictive twice-cooked chips and a b

Delicate pan-fried loin gets some extra va-va-voom from Arbor's favourite dark, crumbly black pudding and a tart Granny Smith apple, roasted until it's caramelised. Mash-topped, cider-braised ham hock completes this stunning autumnal taste-fest

Plump legs from these flavoursome birds, bred in Devon in small free-range flocks, are cooked in duck fat until flaking then mixed with soy, ginger and spices to create a posh spring roll that really packs a punch. The juicy breast is pan-fried until its

A rich golden colour with honey perfumes, this gorgeous dessert wine combines the full-bodied flavour of juicy stone fruits with gentle vanilla complexity and a lively citrus acidity

From the largest organic and biodynamic estate in France comes this lovely pale-gold vintage: fresh, vibrant aromas of citrus and exotic tropical fruit, pure apricot flavours and notes of mint and spice

Lush, voluptous and intensely fruity, it is an exceptionally full bodied port with a firm tannic structure and very rich fruit

Light tawny in colour, with flavours of dried fruits and hints of citrus fruits, this port is medium weight in the mouth and elegant with a long finish

with Portobello Mushroom

Served with Pickle, Tomato or Red Onion

with Homemade Tartare Sauce

Fried, scrambled or poached egg, traditional pork sausage, bacon, Mrs Tee's portobello mushroom, tomato, black pudding fried bread

A generous selection of the best award-winning local varieties. James Cheeses supplies an award-winning range of washed-rind cheeses which we are proud to feature on our cheeseboards, along with Dorset's own fabulous Blue Vinney. A little rock-star glamou