OUR MENUS
All our Chefs at NEO are committed to producing exceptional food of the upmost standard.
Each menu is carefully crafted to suit the seasonal produce
available so that every dish is served with the finest and freshest
ingredients. Where possible we try to source local and sustainable produce.
We serve lunch and dinner 7 days a week and breakfast at weekends.
We’re taking bookings now for Bournemouth Air Festival weekend. We recommend booking early to avoid disappointment.
MENU TIMES
Breakfast – 10.00 am – 12.00 noon (Saturday and Sunday only)
Light bite lunch menu – 12.00 noon – 3.00 pm
À la carte menu – 12.00 noon – 3.00 pm and 5.30 pm – 10.00 pm
Set menu – Sunday – 5.30 pm – 6.30 pm & Monday – Thursday 12.00 noon – 3.00 pm and 5.30 pm – 6.30 pm
Pre-theatre – 12.00 noon – 3.00 pm and 5.30 pm – 6.30 pm
Sunday roast – 12.00 noon – 3.00 pm
NIBBLES |
|
| MARINATED OLIVES | 4 |
| BALSAMIC ONIONS/STUFFED BELL PEPPERS | 4 |
| MARINATED ANCHOVIES | 4 |
| HUMMUS/ FOCACCIA CROSTINIS | 4 |
| OCTOPUS/CHIMICHURRI | 5 |
STARTERS |
|
| DORSET ROCK OYSTERS shallot vinegar each 1/2 dozen 1 dozen |
3 |
| soup of the day/neo bread | 6 |
| pan fried scallop spring roll/tomato pico de gallo | 13 |
| local cured bresaola/baby artichokes/home dried tomatoes/shaved old winchester | 11 |
| hogs head terrine/pistachios/piccalilli/toasted brioche | 9 |
| hand picked crab & prawn cocktail/lime & wasabi mayo/parmesan crostini | 12 |
| shell-on crevettes/chilli garlic butter | 12 |
| twice baked souffle/wookey hole cheddar/red onion relish/chive cream (V) | 12 |
MAINS |
|
| roast rump of lamb/olive oil mash/minted caponata/ vine tomatoes/red wine jus |
23 |
| pan fried halibut fillet/buttered leeks/girolles/pink fur potatoes/confit shallot & truffle vinaigrette | 24 |
| low & slow ox cheeks/creamed potatoes/rainbow carrots/grelotte onions/thyme jus | 23 |
| warm capricorn goats cheese salad/kalamata olive tapenade/heritage tomatoes/caper dressing (V) | 16 |
| seabass skewers/sweet chilli, ginger & coconut glaze/ black quinoa & pepper drop salad/poppy seed dressing |
23 |
| beetroot & red wine risotto/candy beet & hazelnut wontons/smoked old godminster cheddar (V) |
19 |
| dorset palourde clam & tiger prawn linguine/parsley/chilli/garlic/white wine/vine tomatoes | 20 |
| CATCH OF THE DAY ask your server about today’s fresh catch |
M/P |
CHAR-GRILL |
|
| all of our beef is sourced from Donald Russell and is dry aged for a minimum of 28 daysAll dishes come with triple cooked chips/NEO house salad (add – béarnaise/peppercorn sauce 2.00) |
|
| picanha rump – 284g | 22 |
| centre cut beef fillet – 227g | 28 |
| chateâubriand for two – 454g | 56 |
| butterfly chicken breast/garlic lemon | 16 |
| 1lb whole char grilled lobster | 32 |
| surf ‘n’ turf/1lb whole chargrilled lobster/4oz fillet steak | 44 |
SIDES |
|
| triple cooked chips | 4 |
| french fries | 4 |
| mixed salad | 4 |
| heritage carrots/cumin/pumpkin seeds | 4 |
| seasonal vegetables | 4 |
| green leaf salad | 4 |
| broccoli/wookey hole gratin | 4 |
| creamed potato | 4 |
| ratte potatoes/lemon/thyme | 4 |
NIBBLESavailable 12.00 noon – 6.30pm |
|
| marinated olives | 4 |
| balsamic onions/stuffed bell peppers | 4 |
| marinated anchovies | 4 |
| hummus/focaccia crostinis | 4 |
| octopus/chimichurri | 4 |
| rock oyster/shallot vinegar | 3 |
LIGHT BITESWRAPS |
|
| breaded scampi/tartare sauce | 9 |
| handpicked crab/swiss cheese | 13.5 |
| wookey hole cheddar & onion marmalade | 9 |
| picanha rump steak & onion jam | 15 |
| chicken breast/garlic & lemon | 10 |
| halibut loin steak | 14 |
| seared local seabass fillets | 13 |
| wraps are served with neo salad garnish & house vinaigrette | |
SALADS |
|
| breaded scampi/tartare sauce | 15 |
| picanha rump steak & onion jam | 22 |
| chicken breast/garlic & lemon | 16 |
| seafood tempura/tartare sauce | 15 |
| halibut loin steak | 24 |
| 1lb whole char grilled lobster | 32 |
| seared local seabass fillets | 22 |
| warm capricorn goats cheese/olives/heritage tomatoes | 15 |
| salads contain black quinoa/pepper drops/capers/spring onions/ shaved beets/rocket/watercress/herb vinaigrette |
|
SIDES |
|
| hand cut chips | 4 |
| french fries | 4 |
| mixed salad | 4 |
| heritage carrots/cumin/pumpkin seeds | 4 |
| seasonal vegetables | 4 |
| broccoli/wookey hole gratin | 4 |
| ratte potatoes/lemon/thyme | 4 |
STARTERS |
|
| soup of the day/neo bread | |
| potted atlantic prawn & crevette cocktail/lime & wasabi mayo | |
| local cured bresaola/baby artichokes/home dried tomatoes/shaved old winchester | |
MAINS |
|
| beetroot & red wine risotto/smoked old godminster cheddar | |
| low & slow ox cheeks/olive oil mash/rainbow carrots/grilled leeks/thyme jus | |
| seared mackerel fillets/pink fur potatoes/sea asparagus/beurre blanc | |
DESSERT |
|
| poached pear in prosecco/shortbread biscuits/sweetened mascapone | |
| chocolate brownie/vanilla ice cream | |
| neo ice cream plate |
DESSERTS |
|
| the b.f.g/gateau/cherry/chocolate mousse/cream | 9.00 |
| apple charlotte/vanilla ice cream | 8.00 |
| chocolate & orange torte/candied orange/mascarpone (GF) | 9.00 |
| warm apricot & almond tart/greek yoghurt chantilly | 8.00 |
| new forest rhubarb/vanilla pannacotta/rhubarb sorbet (GF) | 8.00 |
| our favourite local artisan cheeses/red onion & grape chutney/ lavoche biscuits |
9.00 |
| selection of NEO ice creams or sorbet (GF) | 6.00 |
| SMOKED STREAKY BACON/TOASTED BLOOMER | 6.50 |
| GRILLED MEADOWBROOK SAUSAGES/TOASTED BLOOMER | 6.50 |
| SAUSAGES/SMOKED BACON/FRIED EGG/TOASTED BLOOMER | 8.00 |
| POACHED EGGS/SMOKED STREAKY BACON/ENGLISH MUFFIN/HOLLANDAISE SAUCE | 8.00 |
| POACHED EGGS/SMOKED MACKEREL FILLET/ENGLISHMUFFIN/HOLLANDAISE SAUCE | 8.00 |
| TOAST/JAM/BUTTER | 4.00 |
| SELECTION OF ANGELA’S HOMEMADE CAKES | 4.50 |
DRINKS |
|
| COFFEE americano/flat white/latte/cappuccino/espresso/mocha |
2.50 |
| TEA mint/green tea/camomile/earl grey/decaf/strawberries & cream |
3.95 |
CHILDRENS MENU – UNDER 12’S6 . 9 5 (including drink & colouring pack) |
| PASTA plain or cheese sauce or tomato sauce |
| MINI BATTERED FISH |
| CUMBERLAND SAUSAGE & GRAVY |
| GRILLED CHICKEN |
| FISH FINGERS |
| SCAMPI |
| all meals come with a choice of fries, mash or new potatoes and peas, seasonal vegetables, beans or salad. |
| SELECTION OF ICE CREAMS |
STARTERS |
|
| soup of the day | 6 |
| asparagus salad | 8/16 |
| hummus/peppers/olives/crostini’s | 6 |
MAINS |
|
| tempura of vegetables/salad/hand cut chips | 16 |
| courgette pappardelle/grilled aubergines/ratatouille sauce | 16 |
DESSERT |
|
| poached fruits/rhubarb sorbet | 7 |
| sorbets/berries | 6 |
DOWNLOAD OUR MENUS
All our menus are available to download for you to read or share at your leisure.
À la carte menu – click here.
Lunch menu – click here.
Dessert menu – click here.
Sunday roast – click here.
Kids’ menu – click here.
