Dining at Combe Grove

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Throughout the day, our sunlit, south facing dining room and bar provide dishes to suit most diets and appetites in an elegant, yet relaxed setting.  Our menus change monthly to make use of local, seasonal produce sourced with the highest possible provenance and prepared with great care.

Breakfast guests are greeted with an inviting buffet of organic yoghurt, seasonal fruits, wheat-free, homemade granola, toasted seeds and fresh berries as well as an interesting selection of cooked dishes. Linger over a steaming coffee and make your choice from the menu – made fresh to order – which offers traditional cooked items and vegetarian friendly alternatives.

Gorgeous salads, homemade soups, hearty pies and much more can be found from midday at our lunch table. If you’re short of time, take your lunch away with you to enjoy at home, or even save it for a super supper.

Our selection of cakes offer just the right amount of indulgence, balanced with vegan and gluten-free options, the perfect accompaniment to a cup of Pukka Tea.

Candlelit dinner is served in the dining room and comprises a healthy balance of imaginative vegetables and salad dishes, freshly caught sea fish, organic and free-range meat and game.

Restaurant times

Breakfast is long and lingering 

Monday – Friday 7am – 10am

Weekends and Bank Holidays 8am – 11am


Seasonal and sensational lunches, early suppers and takeaway

Lunch table and salad bar served between 12pm – 3pm


Dinner, make an evening of it and enjoy

Dinner served Sunday – Thursday 6.30pm – 9.00pm and until 9.30pm on weekends and Bank Holidays


Make a reservation via the online form below, or get in touch with our friendly team on 01225 834 644 / hello@combegrove.com

Table reservation:

Breakfast

Breakfast table

Our House Juices

Fresh fruit plate, Agen prunes, Hunza Apricots

Granola, made with slivered almonds, walnuts, dried cranberries, flax, chia and sunflower seeds and maple syrup

Crunchy buckwheat cereal baked with honey, apple and cinnamon

Honey from local Somerset Farmer’s Markets

Local Yeo Valley organic yoghurt

Toasted Bertinet breads: Sourdough, malted wheat and rye or Gluten-free bread

Jams, Marmalade, Marmite, Lemon curd

Croissants

To order from our kitchen
You are welcome to customise any of our dishes and to have the organic eggs cooked how you would like them

Porridge made from organic oats

House Breakfast of two organic eggs, local dry-cured back bacon, our homemade baked beans, field mushroom, spinach and tomato

Avocado mashed with lime juice, coriander, a hint of chilli and sun-blushed tomatoes on char-grilled Bertinet sourdough bread

Organic egg tortilla made with local organic tomatoes, courgettes, potatoes and White Lake soft goat’s cheese

Grilled Kipper, poached egg and wholemeal soldiers

Enderby’s smoked haddock with poached egg, spinach and hollandaise sauce

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Evening menu

Bertinet sourdough or gluten free bread served with local Fussels extra virgin rapeseed oil

STARTERS

Creamy celeriac and Bramley apple soup £6.50 df gf

Fresh figs with celery ribbons, toasted almonds, pickled grapes, fennel fronds and seed £7.50 df gf n

Woolley Park Farm free-range duck, in a herby terrine, served with duck fat toasts and plum chutney £8 df

Salmon cured with beetroot and liquorice, winter vegetable slaw and a poppy seed flatbread £8 df

Devon mussels steamed with apple and fresh sage £8 df gf

 

MAIN COURSES

Line-caught gurnard with tahini dressed chickpeas, roasted autumn harvest celeriac and carrots topped with toasted seeds £16.50 df gf

Wiltshire lamb rump with roasted, puréed and chutney beetroot and local Eades Farm kale £17 df gf

Butternut squash roasted with cinnamon and ginger, chestnuts and sweet red onion. Served with ruby chard, soft cheese and fresh pomegranate £14.50 gf n

Enderby’s smoked haddock in a creamy leek and saffron sauce, under a Montgomery’s cheddar gratin, served with steamed spinach and potatoes £16 gf

Kelly Bronze free-range turkey, roasted with lemon, parslet and sage stuffing, served with cranberry sauce, stir-fried shredded sprout, carrot and parsnip purée, roast potatoes, gravy and bread sauce £17

 

DESSERTS

Our festive sorbets, lychee and jasmine tea, blood orange and cardamon and chocolate and rosemary £6 df gf

Brandy snap butterfly filled with dark chocolate and chestnut mousse with a nutmeg cream £7 n

Winter fruit compote of dried apricots, figs, medjool dates and clementine, steeped in hibiscus tea, served with a thick sheep’s milk yoghurt and a crunchy granola topping £7 n

Poached quince, pomegranate and walnut with a crème fraîche sorbet £7 gf n

British Isles cheese board with homemade plum chutney and crackers £11.00

Sides

A variety of local Eades Farm kale seared in a garlic dressing £4.50 df gf

Pink Fir Apple potatoes and Purple Fingerling potatoes with Ivy House Farm butter £4.50 gf

Autumn harvest carrots roasted in honey with toasted sunflower seeds £4.50 df gf

df = dairy free    gf = gluten free   n = contains nuts

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Festive menu

£39 per person, including a pass to use our spa facilities*

A welcoming glass of English sparkling wine

STARTERS

Celeriac and Bramley apple soup with apple crisps and sage breadsticks

Fresh figs with celery ribbons, toasted almonds, almond butter, pickled grapes, fennel fronds and seeds with verjuice dressing

Woolley Park Farm free-range duck, potted with allspice and green peppercorns, served with duck fat toasts and plum chutney

MAIN COURSES

Butternut Squash roasted with cinnamon and ginger, chestnuts and sweet red onion. Served with ruby chard, soft cheese and fresh pomegranate

Enderby’s smoked haddock in a creamy leek and saffron sauce, under a Montgomery’s Cheddar gratin, served with steamed spinach and potatoes

Kelly Bronze free-range turkey, roasted with lemon, parsley and sage stuffing, served with cranberry sauce, stir-fried shredded sprouts, carrot and parsnip purée, roast potatoes, gravy and bread sauce

DESSERTS
A selection of festive sorbets. Lychee and jasmine tea, blood orange and cardamom, chocolate and rosemary

Brandy snap butterfly filled with dark chocolate and chestnut mousse with a nutmeg cream

Winter fruit compote of dried apricots, figs, medjool dates and clementine, steeped in hibiscus tea, served with thick sheep’s milk yogurt and a crunchy granola topping

Colston Basset Stilton served with celery, home-made chutney, crackers or breads

*Spa passes available for up to two months after booking, one per guest for exclusive use Christmas bookings, subject to availability, limited dates available

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