Pulpo Negro

My wife and I ate at the Elderflower in Lymington and had the 3 course lunch menu. It was a delightful meal at a reasonable price. The freshly baked bread was such a lovely way to start, along with the bouquet garni butter which was very moreish. We had an oyster each, which we didn't regret! We've never had a better Oyster, and the flavour pairing of jalepeno and honey worked so well. We had the starters of duck salad and cuttlefish, which was pleasant. The main course was the highlight, the mixed grill of seafood was awesome, and the smoky charred flavour was addictive! The desserts were brilliant, especially since it was my first soufflé ever! So delicious. Thanks to Keane and the rest of the team at the Elderflower for a lovely lunch.

Almost a five star but not quite. Excellent service - so disappointing they only take cash tips. These days it’s easy to set up tipping apps with qr codes so not really acceptable that you cannot tip the staff unless you’re carrying cash. The food was inventive - missed the mark a couple of times with ginger bread cubes served on a beef carpaccio, a fish course with overpowering white chocolate and orange flavours with gurnard but it’s always interesting to try new things and the stuffed goose leg was exceptional. Nothing sweet on the plate other than carrots! This was a four course lunch and I’d like to come back and try the 7 course in the evening as I think there are some really good ideas being tried here. The Christmas pudding soufflé would have been fine if it had been a little smaller. At the size it was the bottom became a little too much like runny bread and butter pudding but if you love food prepared with care and invention and excellent service alongside, this is a must. We will be back.

I’m always impressed by the quality and creativity of the food here. The chef’s talent shines through in every dish, with flavours and presentation that are consistently imaginative and beautifully balanced. I’m a big fan of tasting menus, and this one easily holds its own against several Michelin star experiences I’ve had. Not knowing what’s coming next, and having each course introduced as it arrives, really adds to the sense of occasion. It’s also great to see a place investing in future talent—the energy and enthusiasm from the team is infectious. Our waiter was genuinely thrilled when we complimented the bread—he couldn't hold back that he’d made it himself that morning. Just a heads-up: tips are cash only, so it's worth bringing some along to avoid getting caught out. I can't wait to be back, if only I could fit in more than once a year.