THE New Forest area is renowned for its fine dining restaurants and Cambium at Careys Manor certainly looks set to enhance this reputation.

Everything looks and smells brand new as it only opened in March, after The Manor restaurant closed at the beginning of 2015 for refurbishment.

It certainly wins full marks for interior design inspired by the New Forest with moss like upholstery and bespoke oak leaf golden screens.

Acclaimed artist Joy Porter was also commissioned to add the finishing touches with her hand painted woodland murals.

The menu continues the theme, designed by executive head chef Paul Peters to, ‘showcase the rich, natural, flavours of the New Forest’.

We were invited to try the tasting menu, seven courses for £65, which is always the best way to see what a chef is made of!

To whet our appetite he created an amuse bouche of chilled pea soup with a dash of yoghurt, topped with a crisp of dried sea bass skin, which sounds an unlikely combination but was exquisite.

The soup was rich, smooth and creamy with just a hint of mint, the peas tasted fresh from the pod and literally burst on the tongue.

If this was just the tiniest taster of what was to come, we knew we were in for a treat.

Our first course on the menu was scallops, which were beautifully presented on a large white plate with a slice of pear, a scattering of roasted hazelnuts, a slither of celeriac and celery cress in the centre.

Not only did it look stunning, but it was a sublime combination of flavours and this set the tone for the entire evening.

Other dishes included chicken terrine, a pressing of free range quail egg, cured New Forest ham served with a thinly sliced toasted brioche.

Sea bass was served with quinoa, sprouting broccoli, brown shrimps and seaweed butter, followed by lamb loin and shoulder with wild garlic, honey comb, goat’s cheese, sweet breads and Jerez vinegar.

Dessert was a pistachio creme brulee with black berries candied pistachios and New Forest yoghurt, followed by a dark chocolate pave with caramelised banana, served with thyme and honey ice cream.

Every dish looked like a work of art and we felt confident that Paul Peters could make even the most random collection of ingredients work.

What’s more the service was exceptional – all the staff were smartly attired in crisp white shirts and long black aprons – it was all about relaxed refinement.

Cambium is a feast for all the senses - the perfect place for a special occasion - well worth the 30-40 minute journey from Bournemouth.