As the gardens at The Royal Hotel begin to bloom and the Island shifts into its sunniest season, our kitchen follows suit with a menu that celebrates the very best of spring.
Created by Head Chef Jacob Gough, our new Spring Dinner Menu is a reflection of the season’s freshness, colour, and flavour. Thoughtfully crafted using the finest ingredients, many locally sourced, each dish is designed to feel light, vibrant, and full of character.
Spring is a time for simplicity and elegance, and this is evident from the very first course. Guests can begin with delicate dishes such as a Gallybagger soufflé, rich with nutty brown butter and hazelnuts, or a fresh green garden soup, lifted with herb pistou and served with warm seeded bloomer .
There is a strong sense of seasonality throughout, with ingredients like wild garlic, asparagus, peas, and mushrooms appearing across the menu, bringing both colour and depth to each plate.
The menu begins with a refined selection of starters, each designed to awaken the palate.
The Gallybagger soufflé is rich yet delicate, infused with nutty brown butter and finished with hazelnuts and pickled leeks, bringing both texture and balance to the dish.
A green garden soup captures the essence of spring in a bowl, fresh and vibrant, elevated with herb pistou and served alongside warm seeded bloomer .
Wild mushroom arancini offers a more indulgent start, crisp on the outside with a creamy centre, complemented by parmesan cream and fragrant wild garlic oil.
The chicken and tarragon terrine is classic and elegant, paired with cornichons, Dijon mayonnaise, and sourdough croutons for a perfectly balanced dish.
For something lighter, flat fish goujons are served with crushed lemon peas and a tangy pea ketchup, adding freshness and a subtle citrus lift.
Smoked mackerel pâté brings a rich, coastal flavour, offset by cucumber and English cider vinegar gel, creating a dish that feels both indulgent and refreshing.
The main courses reflect both the land and sea, with each dish carefully composed to highlight seasonal ingredients, showcasing Jacob’s modern approach to classic flavours.
The chef’s daily fish is served with buttered new potatoes, asparagus, and white bean purée, finished with salsa verde and crispy capers for a dish that is light yet full of flavour.
The lamb duo showcases two cuts, tender shoulder and cannon, paired with whipped ricotta, confit leeks, and charred shallots, offering depth, richness, and elegance.
Glazed pork belly delivers a comforting yet refined plate, with roasted cauliflower, romesco, almonds, and sweet sherry-soaked raisins creating a perfect balance of flavours and textures.
Roasted chicken breast is elevated with wild garlic polenta, earthy mushrooms, and a rich mushroom ketchup, finished with courgette and wild garlic oil for a true taste of the season.
For a vegetarian option, the pea risotto is vibrant and fresh, with charred tenderstem, asparagus, edamame beans, and salsa verde bringing both colour and flavour to the dish.
Seabass is served with crushed new potatoes, pickled fennel, citrus segments, and dill, finished with brown butter for a dish that feels both light and indulgent.
Desserts offer the perfect conclusion, pairing indulgence with the lighter notes of spring, with a balance of indulgence and freshness.
A raspberry soufflé provides a delicate and airy finish, served with raspberry sorbet and crushed meringue.
For something richer, the dark chocolate marquise is paired with banana, whiskey, and sea salt, creating a deep, indulgent flavour profile.
Strawberry cheesecake brings a fresh seasonal element, complemented by honey ice cream and kaffir lime.
A classic sticky toffee pudding offers comfort and warmth, served with butterscotch sauce and vanilla.
Alternatively, guests can enjoy a selection of Isle of Wight cheeses or a simple yet satisfying affogato to round off the evening.
This spring menu reflects everything The Royal Hotel stands for. Thoughtful cooking, beautiful presentation, and a relaxed yet refined dining experience.
Whether you are joining us for a special occasion or simply returning for another memorable meal, this is a menu designed to be savoured.
Dining at The Royal has always been about more than just the food. It is about atmosphere, service, and the feeling of being somewhere truly special.
With its relaxed elegance, attentive hospitality, and ever-changing seasonal menus, the Geranium Restaurant continues to offer an experience that guests return to time and time again.
This spring, we invite you to rediscover it.
We are experiencing an unprecedented demand for bookings at the current time.
When booking rooms online, please be advised that if our Dinner, Bed and Breakfast or Ferry Inclusive Packages are not available, our restaurant is fully booked for your chosen dates.
