Here at The Samling Hotel we strive to produce a relaxed and memorable dining experience for all our guests – prepared and served by a professional, passionate and dedicated team.
The Kitchen team under Head Chef Peter Howarth source the best of local, national, and international ingredients, with the emphasis being on the best. We grow an impressive range of leaves and micro-greens ourselves in our gardens and greenhouses. Our aim is to produce delicious dining that will excite and delight. Lunch is seated 12 noon to 1.30pm; Dinner 6.30 – 9pm.
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4 Menu (Lunchtime)
*****
Lobster
Isle of White tomatoes, native lobster, basil
courgette, rapeseed, bloody mary
*****
Mackerel
Mackerel, brown shrimp, satay, pickled cucumber
Chablis, Domaine Millet, Burgundy, 2015
*****
Deer
Cartmel Valley Roe Deer
barbequed abalone mushroom with sansho pepper, confit turnip
MGS, Rhebokskloof, South Africa, 2013*****
Woodruff and Raspberry
English Raspberries, woodruff cream, sable breton
roasted peach, white chocolate
Muscato D’Asti, G. D. Vajra, Italy, 2016*****
£45.00
£28.00 Wine Pairing
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Vegetarian 4 Menu, (Lunchtime)
*****
Tomato
Marinated Isle of Wight tomatoes, smoked ricotta, basil seeds
*****
Onion
Confit onion, nigella seed tapioca, leek and shallot gel,
leek seedling, pickled red onion
Pinot Noir, Vina Mar de Casablanca, Chile, 2016*****
Mushroom
Eryngii mushroom with sansho pepper, St. George’s
mushroom jam, chervil, Pedro Ximenez
Chianti Classico, Vignamaggio, Tuscany, Italy, 2013*****
Pear
Poached pear, black cardamom ice cream, caramelised namelaka
cinnamon crumble, sorrel, walnuts
Jurancon Uruolat, Charles Hours, France, 2013*****
£45.00
£28.00 Wine Pairing
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7 Menu, (Lunch & Dinner)
*****
Trout
Cured and torched chalk stream trout, quinoa
trout dashi, charentais melon, soy bean, wasabi
Voski-Zorah, Armenia, 2015*****
Squab Reubens
Anjou squab pastrami, pumpernickel, beetroot relish, Emmental, mustard, dill
Ninfa Colheita Joao, Barbosa, Portugal, 2014*****
Eel
Pressed smoked eel, Jersey Royals and leek, pickled pear
English pea cream, Oscietra caviar
Pinot Gris, Firesteed, Oregon, USA, 2014*****
John Dory
Cornish John Dory, St Austell Bay mussels, sardine dressing
charred cabbage, Alsace bacon, Barolo
Duas Quintas, Ramos Pinto, Douro, Portugal, 2015*****
Lamb
Lakeland lamb loin, hot pot potato, leek, mint, sesame
Cabernet Franc, La Tunella, Italy, 2015*****
Carrot
Carrot cake, walnuts, moelleux raisin, milk ice cream
Jurancon Uroulat, Charles Hours, France, 2015*****
Caramel
Salted caramel, caramelia namelaka
chocolate marquise and feulletine, apple, pecan
Muscat Beaume de Venice, Cote du Rhone, France*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£80.00 seated until 1.30pm for Lunch.
£65.00 Wine Pairing
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Vegetarian 7 Menu, (Lunch & Dinner)
*****
Carrot
Heritage carrots and beets, buerre noisette, beetroot emulsion, toasted oat milk
Shiraz, Puerta Antiguas, Chile, 2017*****
Onion
Confit onion, Nigella seed tapioca, leek and shallot gel,
leek seedling, pickled red onion
Pinot Noir, Vina mar de Casablanca, Chile, 2016*****
Tomato
Isle of Wight tomato, smoked ricotta, basil
courgette, rapeseed, bloody mary
Sharis, Livio Felluga Friuli, Venezia Giula, Italy*****
Turnip
Confit and salt baked turnip, turnip sheet, leek seedlings
Chablis, Domaine Millet, Burgundy, France, 2015*****
Mushroom
Barbecued eryngii mushroom with sansho pepper
morel, chervil, Pedro Ximinez
Chianti Classico, Vignamaggio, Tuscany, Italy, 2013*****
Woodruff and raspberry
English raspberries, woodruff cream, sable Breton, roasted peach, white chocolate
Muscato D’Asti, G.D. Vajra, Italy, 2016*****
Caramel
Salted caramel, chocolate marquise and feulletine, apple, pecan
Muscat, Beaume de Venice, France*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£80.00
£65.00 Wine Pairing
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10 Menu, (Dinner)
*****
Lobster
Isle of Wight tomatoes, native lobster, basil, courgette, rapeseed, bloody mary
Sharis, Livio Felluga Friuli, Venezia Giulia, Italy*****
Pig
Slow cooked Lancashire suckling pig, marinated langoustine
spiced langoustine and coconut broth, finger lime
Pinot Noir, Erados, Marlborough, New Zealand, 2016*****
Mackerel
Scottish mackerel, brown shrimp, satay, pickled cucumber
Chablis, Domaine Millet, Burgundy, 2015*****
Squab Reubens
Anjou squab pastrami, pumpernickel, beetroot relish, Emmental, mustard, dill
Ninfa Colheita Joao, Barbosa, Portugal, 2014*****
Scallop
Confit scallop, Salcombe crab, charred cabbage, shiso
Fiano, Masseria Bianco, Puglia, Italy, 2016*****
Lamb
Lakeland lamb loin, English peas, hot pot potato, leek, mint, sesame
Cabernet Franc, La Tunella, Italy, 2015*****
Cheese
Colston Basset, Lancashire Bomb, celery, grape, lovage, truffle honey, crisp cheese scone
*****
Rhubarb and custard
Sloe gin and grenadine poached outdoor rhubarb and custard trifle
Rose Prosecco di Valdobbiadene, Cecilia Beretta, Italy*****
Carrot
Carrot cake, walnuts, moelleux raisin, milk ice cream
*****
Panettone
Panettone, honey berries, strawberry ice cream, quark frosting, wild strawberry
Honey Bilberry Bellini*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£100.00
£75.00 Wine Pairing
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Vegetarian 10 Menu, (Dinner)
*****
Tomato
Isle of Wight tomato, smoked ricotta, basil, courgette, rapeseed, bloody mary
Sharis, Livio Felluga Friuli, Venezia Giulia, Italy*****
Onion
Confit onion, Nigella seed tapioca, leek and shallot gel, leek seedling, pickled red onion
Pinot Noir, Vina Mar de Casablanca, Chile, 2016*****
Carrot
Heritage carrots and beets, bulgur wheat, beurre noisette,
beetroot emulsion, toasted oat milk
Shiraz, Puerta Antiguas, Chile, 2017*****
Turnip
Confit and salt baked turnip, turnip sheet, leek seedlings
Chablis, Domaine Millet, Burgundy, 2015*****
Jerusalem Artichoke
Jerusalem artichoke poached in dashi and dulse, charred cabbage, artichoke bark
Albarino, Martin Codax, Rias Baixas, Spain, 2016*****
Mushroom
Barbequed eryngii mushroom with sansho pepper
morel, chervil, Pedro Ximinez
Chianti Classico, Vignamaggio, Tuscany, Italy, 2013*****
Cheese
Colston Basset, Lancashire Bomb, celery, grape, lovage, truffle honey, crisp cheese scone
*****
Rhubarb and Custard
Sloe gin and grenadine poached outdoor rhubarb and custard trifle
Rose Prosecco di Valdobbiadene, Cecilia Beretta, Italy*****
Carrot
Carrot cake, walnuts, moelleux raisin, milk ice cream
*****
Panettone
Panettone, white chocolate, English berries
strawberry ice cream, quark frosting
Honey Bilberry Bellini*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£100.00
£75.00 Wine Pairing
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Afternoon Tea
Black Teas
Assam Choice Estate
From the renowned Rani Satrupa estate, this Assam is delicate and
slightly sweet with a hint of Swiss chocolate
*****
Organic Darjeeling Estate
Chosen seasonally for a floral, sweet and lingering finish, sip this lively
Darjeeling and retreat into a state of timelessness*****
Lapsang Souchong
Produced in the age-old tradition of slowly smoking large tea leaves
over pine tree roots, this intensely smoky brew is a unique treat*****
Brazilian Fruit
Scented with passion fruit from Brazil, the tone of this tea is slightly
sweet and can be enjoyed throughout the day*****
Chocolate Orange Truffle
Madagascan vanilla, cacao nibs and orange peels blend with rich
black tea leaves to impart a full, deep, chocolate citrus flavour*****
Pear Caramel
Washington State pears blend with Ceylon and China black teas
and sweet caramel pieces for the perfect after-dinner dessert tea*****
Herbal Infusions
Chamomile Citron
A tea to curl up with and savour by the sip. Soothing Egyptian
chamomile flowers with subtle slices of citrus*****
Ginger Twist
A harmonious mix of lemongrass, tropical fruits and mint fueled with a
touch of ginger and ginseng*****
Green Teas
Green Tea Passion
Smooth green tea leaves are harmoniously blended together with
sweet tropical fruits to create a tasteful and healthy infusion*****
Organic Dragonwell
Delicately pan-fired, these smooth highest-grade China
Longjing green tea leaves brew a nutty and buttery cup*****
Marrakesh Mint
Refreshing China green tea leaves are brightened with Moroccan
peppermint cultivated on a mountainside in Tiznit*****
Coffee and Hot Chocolate is also available
Savoury
*****
Cucumber and Horseradish
BLT
Egg Mayonnaise
Chicken, Brie and Cranberry
Smoked Salmon and Cream Cheese
Pork Roll
Sweet
*****
Strawberry & White Chocolate Macaroon
Freshly baked Fruit and Plain Scones
Fondant, white Chocolate & Hazelnut
Pistachio & Milk chocolate
Kalamansi Custard Tart & Salted Granola
Fruit Flapjack
*****
£30.00 per person
or
Champagne Afternoon Tea
£40 per person