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Restaurant vouchers bournemouth poole


restaurant vouchers bournemouth poole

Gf, V Crunchy Fennel and Apple Slaw.
Market Whole Fish Market Price The best, freshest fish from local quays, perfectly grilled.
So if youre normally a non-souper, its safe to ask about todays liquid creation.Double Chocolate Brownie and White Chocolate Ice Cream.00, concentrated decadence.(Choose from our range of Dorset Tea herb and green teas or go traditional with Earl Grey or English Breakfast.).50pp Finger Food Broccoli Blue Cheese Quiche Chicken Tikka Drumsticks Fish Goujons Bath Pig Chorizo Mini Pizzas Cajun Coated Potato Wedges Red Onion Sweetcorn Fritter.Gf Simple, Fresh Greens.We serve our seasonal lunch menu 7 days a week, but of course on Sundays we add two traditional Sunday Roasts 2 courses.00 and 3 courses.00.V Ham Hock Mustard Terrine, Apple Chutney.50 Slow-cooked ham, prepared simply, because its flavour needs no help.Hot Beverages, single Shot Espresso.80, flat White.20 Cappuccino.20 Selection of Teas.00 dessert cocktails Mint Chocolate Martini.00 A decadent liquid dessert vodka and Crème de Menthe, shaken and poured over layers of Baileys Irish Cream and chocolate syrup.V.50 Mixed Olives.Served with new potatoes and a sauce to bring out the fishs unique flavours.A fun games room will keep the children playing in a safe environment while you enjoy a drink in our stylish bar with spectacular views across the Bay and wooded Chine.V Roast Chicken Breast, Chicken Tarragon Raviolo, Mushroom Purée.00 Walter Roses superb chickens deserve respect: the breast is pan roasted to crisp the skin and develop rich flavour; the thighs are slow-cooked and combined with tarragon for raviolo.The smooth almond purée balances the heat hit, while grilled lettuce lifts with freshness.As an independent restaurant, we only use local suppliers that feel the way we do, so we will only use the best quality and local ingredients, seasonal and fresh to your plate.Adapted from the 1983 Vodka Espresso invented at the Soho Brasserie, London.Succulent sirloin and rump from Tim Johnsons roaming Hereford-Angus crossbred herd are dry bonus bond vouchers new look hung for 28 days to maximise flavour and tenderness.




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