Imagine sitting outside on a sunny terrace, a glass of tinglingly good wine in your hand and a plate of locally sourced seafood in front of you, looking out across the great isthmus of Chesil Beach and the glittering sea beyond. On sunny days, you could easily be in the Mediterranean.
Our restaurant has a truly Mediterranean ambience, thanks to the exquisite cuisine of head chef Tony Smith. The terrace is a perennial sun-trap, but even on more ‘British’ days, you can enjoy the fabulous views across the Fleet and out to sea from inside the restaurant. The food is a delectable blend of Mediterranean and British, with an emphasis on locally produced ingredients.
Our chef and suppliers
Tony Smith brings 30 years of experience as a chef to the Moonfleet Manor kitchens. From restaurants in London, to luxury country houses around the country and working with Albert Roux in a 4AA restaurant, he brings a wealth of creativity, skill and knowledge. Thanks to this sterling pedigree, Tony has consistently earned 2AA Rosettes during the 14 years that he has been with us at Moonfleet.
Our ingredients are rigorously tested for quality, and we emphasise using local suppliers such as Jeff Milner’s Portland crabs, West Dorset Brewing Company for fine ales and Black Cow, a West Dorset vodka that’s distilled from milk.
Served from 7am in the restaurant, there is a wide range of help-yourself breakfast components – including cereals, yoghurt, fruit and croissants. Even the youngest children will love joining in and choosing their own breakfast selections (just don’t be surprised by the combinations they come up with: yoghurt and egg on toast, anyone?). We also serve a traditional cooked breakfast for those who want to fortify themselves for an active day ahead.
If you’re not out riding bikes, hiking, fossil-hunting or monkey-viewing, then come for a relaxed lunch in the restaurant – served between 12pm and 2pm. There is a lighter menu for parents and tasty child-friendly meals, while for those heading out on Dorset micro-adventures, we also provide filling packed lunches. And if you’re still hungry a bit later, afternoon tea is served with all the trimmings: think scones topped with a generous dollop of strawberry jam and lashings of clotted cream from local cows.
High tea and dining with children
For the smaller (and hungrier) children, tea is served at 5pm in the restaurant. Between 6pm and 7.30pm, the whole family can dine together, choosing from the evening menu and a thoughtfully created children’s menu. After 7.30pm, the restaurant becomes an adults-only culinary retreat…
Dinner for Two
And, breathe… We’re not just talking about the red wine. Once the children are in bed, you have the chance to really enjoy the tantalizing choices on the menu, taste the excellent wines, and get properly waited-on for a change. Chef Tony Smith is a master of mouthwatering meat dishes (the Belly of Pork, Venison Loin and Confit Duck leg are his personal favourites), and he also delights in using fresh-off-the-boat local seafood – conjuring up delicious dishes from Lyme Bay scallops and Portland crab.