{"id":306,"date":"2016-08-09T16:33:12","date_gmt":"2016-08-09T15:33:12","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=306"},"modified":"2026-02-18T15:16:48","modified_gmt":"2026-02-18T15:16:48","slug":"hotel-terravina-dining","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/hotel-terravina-dining\/","title":{"rendered":"Hotel TerraVina Dining – restaurant review"},"content":{"rendered":"

\"Hotel Hotel TerraVina is a gem. It\u2019s a well-appointed house \u2013 well, it seems like someone\u2019s home (read the accommodation review here<\/strong><\/a>). A line of colourful wellies in the hall welcomes the arriving guests. The rooms are individually designed and the beds are the best I have ever slept on! One might not want to leave one\u2019s private idyll but that would be a shame, as dinner awaits, and a very fine one, too.<\/span><\/p>\n

Owners Gerard Basset and his wife Nina purchased the hotel, conveniently close to Southampton, in early 2007. This is recognised far and wide as a Wine Connoisseurs\u2019 Hotel in the New Forest, and there are plenty of associations with wine here \u2013 starting with Gerard himself.<\/p>\n

\"HotelGerard Basset OBE is one of the world\u2019s most respected sommeliers (\u2018World\u2019s Best Sommelier 2010\u2019) so it\u2019s natural that he would want fine vintages at the forefront of Hotel TerraVina\u2019s attractions, of which there are many. There are wine events at the hotel including tutored wine tastings and wine dinners to draw the enthusiast. Exclusive wine gift boxes, signed by Gerard, are a very classy gift and they are available from the hotel. There are bespoke wine glasses for the budding sommelier and they are truly unique and designed by Gerard himself.<\/p>\n

Food is a huge element of any break away and the restaurant mirrors the standard of the wine\"Hotel list. The bar leads onto the dining area with views over the well-established garden. Banquettes as well as tables for couples are spaced for either conviviality or privacy. It isn\u2019t a huge restaurant and it\u2019s all the better for that. It has intimate charm and contemporary grace with a hint of \u2018across the Pond\u2019.<\/p>\n

New Forest suppliers<\/h4>\n

Their love of California wine country and its restaurants inspired Nina to design a place that captured the ambiance of those stylish corners. They use fresh, free-range and organic produce from local New Forest suppliers wherever possible, so the menu changes with the seasons. This is a \u2018destination\u2019 rather than a culinary pit-stop and that changing bill of fare will encourage regulars.<\/p>\n

We enjoyed starters of Salt-cured Hake with Anchovy beignets and, keeping with the piscatorial theme, Tartare of Salmon with egg yolk, cr\u00e8me fraiche and capers. Both dishes were light and perfect for that warm evening. Great flair here.<\/p>\n

Calves Liver with fondant potatoes, pickled cabbage, shallots and beetroot was my guest\u2019s choice of main course. The poor guy doesn\u2019t get liver at home so he enjoys this flavourful meat whenever it\u2019s on a restaurant menu. He pronounced this to be tender, rich and there was plenty of it \u2013 all well up to his raised epicurean expectations.<\/p>\n

\"HotelNuggets of sweetbreads<\/h4>\n

Roasted Lamb with sweetbreads, onion soubise (a classic onion sauce) and spring veg was my main course. The lamb was perfectly cooked and presented with those nuggets of sweetbreads \u2013 a cut of the animal which is, so sadly, often overlooked. They are mild and melting, and complemented the lamb very well. Do try these when you find them on menus. Good to see a bit of nose-to-tail eating here, although plenty of options for those who are not so keen to try. The restaurant isn\u2019t after making any moral statement but it does make full use of local produce and introduces diners to dishes they might not have had the chance to try before.<\/p>\n

Raspberry and mint parfait was our dessert. This was a beautiful plate of pink sweetness with a counterpoint of minty freshness. Congratulations to the pastry chef on his\/her seasonal showcase. It reflected the evident ethos of Hotel TerraVina \u2013 quality in every regard. The wine list is outstanding, the food is a triumph and the beds should be No.1 in The Good Mattress Guide (I am joking, dear reader, that book won\u2019t hit bookshops till I write it!). This hotel will tick every box for any discerning guest and there can be no finer accolade than that.<\/p>\n

Hotel TerraVina<\/p>\n

174 Woodlands Road
\nWoodlands
\nNetley Marsh
\nNew Forest
\nHampshire
\nSO40 7GL<\/p>\n

 <\/p>\n

[This venue is now closed.]<\/p>\n

 <\/p>\n

Read more articles about The New Forest here<\/strong><\/a><\/p>\n

 <\/p>\n

Restaurant review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Hotel TerraVina is a gem. It\u2019s a well-appointed house \u2013 well, it seems like someone\u2019s home (read the accommodation review here). A line of colourful wellies in the hall welcomes […]<\/p>\n","protected":false},"author":1,"featured_media":307,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,26,7,28],"tags":[316,187,610,66,3],"class_list":["post-306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-european","category-hotels","category-restaurants","category-uk","tag-hampshire","tag-hotel","tag-hotel-terravina","tag-new-forest","tag-wine"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=306"}],"version-history":[{"count":11,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/306\/revisions"}],"predecessor-version":[{"id":27159,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/306\/revisions\/27159"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/307"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}