Imagine sitting outside on a sunny terrace, looking across Chesil Beach to the sea, with a glass of tinglingly good wine in your hand and a plate of locally sourced seafood in front of you.
Food is a delectable blend of Mediterranean and British, with an emphasis on locally produced ingredients. The terrace is a perennial suntrap, but even on more ‘British’ days, you can enjoy the fabulous views across the Fleet from inside the restaurant.
Our ingredients are rigorously tested for quality and locally sourced. Favourites include Jeff Milner’s Portland crabs, West Dorset Brewing Company fine ales and Black Cow vodka, distilled from milk.
Served from 7:30am - 10:00am in the restaurant, with a range of help-yourself options, including cereals, yoghurt, fruit and croissants. Even the youngest children will love choosing their own breakfast selections (just don’t be surprised by the combinations they come up with: yoghurt and egg on toast, anyone?) If you need energy for an active day, we also serve a traditional cooked breakfast.
If you’re not out exploring, come for a relaxed lunch in the restaurant between 12pm and 2pm. There is a lighter menu for parents and tasty child-friendly meals, while for those heading out on micro-adventures in Dorset, we also provide filling packed lunches.
If you’re still hungry, enjoy afternoon tea with all the trimmings: scones topped with a generous dollop of strawberry jam and lashings of clotted cream from local cows. From November to January, you can also indulge in our Winter Wonderland afternoon tea, inspired by the release of Disney's Frozen 2.
High tea and dining with children
For 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.
Dinner for two
Once the children are in bed, you can enjoy the tantalising menu choices, taste some excellent wines, and get properly waited-on for a change. Choose from mouthwatering meat dishes (the belly of pork, venison loin and confit duck leg are our favourites) and fresh-off-the-boat local seafood such as Lyme Bay scallops and Portland crab.