We ate here while staying at the hotel, and as the meal was included in our rate, we did not have to consider the prices.
Our starters of Ham Hock and Pea Terrine with Black Pudding Foam and Slow-cooked Seabass, Fondant Beetroot, Broad Bean Puree were both of a standard we would expect from a high class restaurant.
My main was Deep Fried Cod and Chips with Pea Puree and tartare sauce. The fish was of excellent quality, but could have been bigger. I enjoyed the pea puree, but I could hardly recognise the tartare sauce.
My wife had the Beef Bourguignon with Champ and Roasted Shallot. She had so much tender beef that she struggled to finish it, and enjoyed the pan of champ.
We had a bowl of vegetables which was well cooked as we requested, and plentiful.
Bread rolls were provided, and were pleasant if simple, with a plain and a herb butter. Further rolls were offered and accepted.
Sorry we cannot comment on the dessert, but after the above, we had eaten quite enough for one evening.
There was only one other couple in the restaurant, but that's no great surprise for a January weekday by the sea.
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