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The Small Restaurant

The Small Restaurant serves breakfast, lunch and dinner daily with all bookings by appointment. There is seating both inside the Manor House and on the patio beside the hotel gardens. A classic menu with refined seasonal dishes elevating the best in local produce is served alongside choice wines from the valley.

Rose Ashby of the esteemed Spring Restaurant at Somerset House in London wrote the new menu for The Small Restaurant with resident Head Chef Tiaan van Greunen. The pair scoured the valley to source the finest producers of local ingredients and designed the menu to offer simple, sophisticated and strictly seasonal Italian-inspired dishes.

Rose Ashby

Ashby‘s forays into the farms and homes of The Small’s many and various neighbours saw her seek out the best produce to implement and elevate on the menu at The Small. Chef van Greunen, who cut his teeth under renowned gourmand Reuben Riffel, gives Ashby’s menu the fine-dining treatment with fewer frills but all of the flavour.

“When I wrote the menu for the restaurant I started with what was in season and went from there. I really wanted to find the best local ingredients available and cook them simply - no messing around with foams and gels as I feel this detracts from the beauty of the ingredients.”

The Restaurant’s major artwork is the bold, graphic and abstract tapestry weave from Renée Rossouw, who drew inspiration from her own nostalgic relationship with the hotel’s surrounding landscape.

Menu

Breakfast

Eggs Benedict

Eggs Royale

Eggs Florentine

Poached eggs, smoked salmon trout, avocado, dried chili, toasted rye bread

Local sausage, eggs, bacon, roasted tomatoes, mushrooms

Pancakes, honey, crème fraîche, fruit

Porridge, brown sugar

The Small Buffet

Starters

Whipped goat’s milk feta, candied walnuts, roast beetroot, rye bread crisps

Beef carpaccio, shaved Brussels sprouts, celery heart, pecorino

Bucatini, fennel, sultanas, anchovies, pine nuts

Pan-fried squid, Romanesco purée, chili oil

Mains

Chargrilled sirloin, courgette tempura, chimichurri

Linefish, brown butter, capers, parsley, black olive tapenade potatoes, Swiss chard

Slow-cooked pork belly, roasted apple, parsnip purée, kale, gremolata

Pumpkin, coconut, curry leaves, coconut sambal, flatbread

Aubergine parmigiana

Sides

Green beans, flaked almonds

Raw fennel and apple salad, verjuice dressing

Tempura fritto misto

DESSERT

Chocolate, hazelnut and salted caramel torte, homemade vanilla ice cream

Pear and almond tart, crème fraîche

Rose geranium panna cotta, strawberries, crystallised rose petals

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