"Mix local ingredients with an enchanting Georgian mansion under enthusiastic owners and an ambitious chef backed by impeccably mannered serving staff, and you have not only a memorable 'secret' venue, but also a romantic retreat with a customer reach way beyond Cumbria."

Cumbria Life, January 2012

Dinner

A view from the Kitchen

In today’s world of mass produced, packaged foods, it remains a pleasure to me, even after 24 years in the kitchen here at Overwater, to produce freshly cooked food for you. This does sometimes cause some logistical problems: there may be a delay in cooking your chosen dishes – especially on busy nights – and we do, from time to time, run short of ingredients. When this happens, I apologise, but please bear with us. 

Our Cumbrian suppliers include – Richard Harrison of Wigton for his own farm-reared Beef, Pork and Lamb. Fyne Fish of Cockermouth for fresh Solway fish, Langoustine and Lobsters. Lakes Speciality Foods of Staveley for Sausage, Bacon and Poultry. Sandyriggs Nursery of Wigton for all our lovely seasonal soft fruits: Strawberries, Raspberries, Blackcurrants, Damsons, Elderberries (PYO!!). Four Seasons Fresh of Embleton for the rest of our fruit and vegetables. Thornby Moor Dairy for Cheese.  Farrers of Kendal for fairly traded Tea and Coffee. Roland Watson and Son of Aspatria for our delicious and genuinely free range eggs.

Enjoy your meal – and if there is anything you think we can add to improve your evening, please do ask!

Starters

Whole Quail pan fried with Thyme and Juniper, served off the bone on a Pancetta Rosti with honeyed Shallots, puree of Beetroot and a Damson Jus

Cream Risotto of Crab with a mild English Mustard Veloute, poached Egg, Asparagus and a sun dried Tomato Dressing

Terrine of Ham Hock with Soused Vegetables, Rock Salt and Rosemary Bread and a Compote of Rhubarb

A Tasting of Seafood – Solway Shrimp Cocktail; Tuna Tartare; Smoked Salmon with Beetroot Pannacotta; Smoked Mackerel Pate

Solway Fish Soup served with Dill Bread and Rouille

Gratin of Fruits - Melon, Pineapple, Mango and Kiwi Fruit glazed with a Passion Fruit Sabayon, Tuile Basket filled with homemade Summer Berry Sorbet

Fish course

Deep fried smoked Trout Fishcake with Lime and Horseradish, on Tartare Cream Sauce with a Puree of Peas, salad of baby Herbs

Main courses

Pan fried fillet of Beef on Fondant Potato with braised Beef Shin, Spinach, Cherry Tomatoes and Caramelised Red Onion, Marsala Jus - £5.00 supplement

Trio of Cumbrian Lamb – pan-roasted Rack on Dauphinoise Potatoes with pan fried Liver, Haggis, Root Vegetables and a Redcurrant Jus

Pan fried King Scallop, Monkfish, King Prawn, Sea Bass and Halibut on a Tomato & Fennel Sauce with Baby Leeks and Saffron Potato

Solway Lobster ‘Thermidor’ £5.00 supplement  

Fricasee of Leeks with Spinach and Sweet Peppers in a Filo Pastry Case with Vanilla Sweet Potato Puree, deep fried Parsnip Crisps and a Red Pepper Sauce

Supreme of Goosenargh Duck breast pan fried with Maple Syrup, on a fondue of Butternut Squash with smoked Duck Croquette, Cassis Sauce

Braised fillet of Turbot on crushed New Potatoes with Crab and roasted Peppers, King Prawn Tortellini, Pesto and grilled Artichoke

Choice of Homemade Desserts

or

A Selection of Cheeses from Cumberland and Westmorland

Coffee and Homemade Petit Fours

£50.00 per person, inclusive of VAT.

Please inform us when ordering if you suffer from any food allergies. Thank You.

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