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.

Throughout the day

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. If you want something a little more luxurious, we serve a very special afternoon tea (must be booked in advance).

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.

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:

Time to Dine

We want your time with us to be as relaxing as it possibly can be with a dish to suit every palate.


Breakfast is long and lingering

Monday – Friday 7am – 10am

Weekends and Bank Holidays 8am – 11am


Seasonal and sensational lunches

Deli 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


Afternoon tea & cream tea for laid-back afternoons 

Monday – Sunday 2pm – 5pm, available when ordered in advance

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Evening menu

Complimentary Bertinet breads or gluten free bread served with Fussels extra virgin rapeseed oil 

STARTERS

Rosewell Farm celeriac and apple soup £6.50

Comice pears marinated with thyme and liquorice root, pickled baby turnip, roasted fennel and fall berries £7.50

Devon mussels steamed with apple and beetroot kvass ferment £8

Local rabbit potted with spices and herbs, served with a local plum compote and toasted sourdough £8

Cornish smoked haddock with organic yoghurt sauce and pickled quail’s egg £8.50

MAIN COURSES

Aromatic curry of cauliflower, carrot and bell peppers with Basmati rice and wholemeal flatbread £14.50

Castle Farm organic Ambercup, Carnival and Crown Prince squash roasted with caraway and carrot, with local burrata cheese and a sesame seed dressing £14.50

Woolley Park Farm Guinea fowl, celeriac and carrot pie, served with seasonal greens, slow cooked beans and tomatoes £14.50

Wiltshire venison in a juniper and black cardamom ragout with carrots, swede and cavolo nero £15

Fish bowl of line-caught gurnard and Devon mussels in a tomato and saffron sauce, with kale and new season shallots £16

DESSERTS

Our selection of gooseberry, rhubarb, pear or crème fraiche sorbets £6

A little pot of Fairtrade chocolate mousse served with blueberries £7

A trio of Cox and Russet apples with sweet pickled pumpkin and candied seeds £7

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

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

Sides

Purple sprouting broccoli with toasted rosemary crumb £4.50

Wilted rainbow chard leaves with pickled stalks £4.50

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

Celeriac in a thick, herby mustard and yoghurt dressing £4.50

Beetroot, chilli and lime slaw £4.50

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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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Afternoon tea

Warm homemade scones served with lashings of strawberry preserve and Cornish clotted cream with a freshly brewed tea or cafetiere coffee £10pp

Cream Tea. Our homemade scones, jam and cream with a selection of our fabulous cakes and a freshly brewed tea or cafetiere coffee £14pp

Full Afternoon Tea. Our homemade scones, jam and cream with a selection of fabulous cakes and scrumptious finger sandwiches
with a freshly brewed tea or cafetiere coffee £20pp

Champagne Afternoon Tea. Our homemade scones, jam and cream with a selection of fabulous cakes, scrumptious finger sandwiches and a freshly brewed tea or cafetiere coffee and a flute of Champagne £30pp

Afternoon tea must be booked at least 24 hours in advance

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Festive menu

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

A welcoming glass of English sparkling wine from Camel Valley vineyard in Cornwall

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 

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