Miltons Restaurant

Miltons is situated in the grounds of Cantley House Hotel, where, in the informal and relaxed setting of a 17th century barn, enclosing a secluded and attractive courtyard, the restaurant offers a selection to please most palates, both with their food and wine.

Their menu of mainly Modern British food with influences from the continent and occasionally other more distant parts of the world changes regularly, but this is also supplemented by various specials, always including freshly delivered fish. Vegetarians are well looked after with many choices and the menu also includes several healthy options which are clearly marked.

They are particularly proud of their wine list, where, instead of the huge mark-ups common in other less enlightened establishments, they put a maximum £10 on the price of a bottle, thus making it a veritable pleasure to enjoy a better quality wine with your meal.

Lunch represents particularly good value, with a £12.50 for two courses fixed price menu, which could offer such delicious choices as leek and potato soup or chicken and wild mushroom risotto cooked in a white wine and coriander sauce finished with shaved parmesan to start followed by beef fillet strips gently pan fried in a paprika butter finished with cream and brandy served with a braised rice tower or cod fillet lightly grilled with a lemon butter served on a crispy frisée salad with cherry tomatoes.

Their a la carte might contain first courses such as plum tomato and mozzarella tower served warm with an olive and herb salsa finished with a balsamic reduction; chicken liver parfait served with cherry tomato salsa and warm brioche finished with tarragon dressing or pan fried kidneys cooked in a grain mustard sauce finished with a rice tower and shallots.

With main courses like strips of chicken pan-fried with chestnut mushrooms in a chive flavoured butter finished with bean sprouts and a light soya sauce and a rice tower; pork fillet layered with sweet potato set on a white port and cream sauce served with a shallot and leek compote or lamb fillet coated in a light garlic mousse with mint set on an onion and tomato rosti finished with a madeira sauce, as well as delicious pasta, fresh fish and vegetarian dishes.