Rick Stein Sandbanks
Menu with Prices in the UK

Six freshly shucked local Poole Harbour rock oysters served on crushed ice with cabernet sauvignon shallot vinegar and lemon wedges.

Twelve pristine rock oysters from Poole Harbour beds, served chilled over crushed ice with mignonette sauce and tabasco.

Six chilled Poole oysters served accompanied by grilled spicy pork sausage and red wine shallot vinegar, as served in Western France.

Mediterranean fish broth simmered with tomato, white wine, and local shellfish, served with cayenne garlic rouille, grated parmesan, and croutons.

Hand-dived sea scallops seared with white truffle butter, fresh chives, and crisp sourdough breadcrumbs.

Fresh Fowey mussels steamed in a fragrant broth of coconut milk, makrut lime leaves, red chilli, and ginger.

Velvety baby spinach soup crowned with a soft-poached Clarence Court egg, shaved Parmesan, and herb croutons.

Crisp-fried spiced Cornish mackerel fillets with cucumber ribbons, shallots, bird's eye chilli, and zesty nam jim lime dressing.

Rich double-baked West Country goat's cheese soufflé with red onion marmalade and dressed mixed leaves.

Finest sashimi-grade sliced raw fish and hand-dived scallops with freshly grated wasabi, pickled sushi ginger, and dark tamari soy.

Supreme hand-filleted Spanish anchovies in premium cold-pressed extra virgin olive oil with lemon sourdough bread.

Pan-fried Cypriot halloumi cheese finished with Greek thyme honey, toasted white sesame seeds, and lemon juice.

Fresh wild South Coast Dover sole pan-fried with browned butter, fresh lemon juice, and chopped flat-leaf parsley, served with new potatoes.

Prime wild turbot cut on the bone roasted to succulent tenderness, served with warm house-made hollandaise sauce.

Whole native lobster split and seared with fines herbes garlic butter, served with thin-cut chips and mixed leaf salad.

Wild sea bass, fresh cod, and king prawns in an aromatic spicy coconut curry sauce, served with basmati rice and green bean sambal.

Line-caught Cornish haddock in crisp golden batter, hand-cut chips, marrowfat mushy peas, homemade tartare sauce, and curry sauce.

Sweet brown and white Dorset crab meat tossed with red chilli, garlic, parsley, dry white wine, and extra virgin olive oil.

Crisp line-caught Cornish hake fillet resting on braised Spanish butterbeans, shaved braised fennel, and saffron aioli.

Crisp-skinned sea bass on steaming Malaysian spicy laksa rice noodle broth with fresh beansprouts and coriander.

Showcase sharing platter with half Cornish lobster, dressed crab, Poole oysters, mussels, razor clams, shell-on prawns, and fresh baguette.

Pasture-fed West Country beef ribeye seared on charcoal, served with thin-cut chips and warm béarnaise sauce.

North African spiced tagine with tender squash, chickpeas, apricots, toasted almonds, herb couscous, and mint labneh.

Warm toasted brioche bun packed with chilled tender poached lobster meat, lemon herb mayonnaise, and thin chips.

Half grilled Cornish lobster topped with a sunny-side-up Clarence Court fried egg, served with thin chips.

Warm soft corn tortillas filled with golden crispy haddock, chipotle lime crema, shredded pickled cabbage, and pico de gallo salsa.

Soft tortillas filled with grilled halloumi fingers, mashed avocado, charred corn salsa, and spicy coriander crema.

Crisp baby gem lettuce hearts, Cantabrian white anchovies, aged parmesan shards, herb croutons, and classic creamy dressing.

Golden crisp thin shoestring chips tossed with Cornish sea salt flakes.

Steamed baby new potatoes tossed in melted salted West Country butter and garden mint.

Fresh tenderstem broccoli sautéed with sliced confit garlic and cold-pressed olive oil.

Baby green leaves, fresh herbs, and shaved radishes tossed with sharp Dijon mustard vinaigrette.

Slow-cooked classic British marrowfat peas mashed with butter and sea salt.

Classic date sponge drenched in rich butterscotch toffee sauce, served warm with a dollop of Rodda's Cornish clotted cream.

Crisp meringue nest with soft marshmallow center, topped with Chantilly cream, fresh local berries, and passionfruit sauce.

Decadent dark chocolate fondant center accompanied by roasted pistachio nuts and salted caramel ice cream.

Bramley apple and wild Dorset blackberry compote baked with golden buttery oat crumble, served with Madagascan vanilla custard.

Selection of mature Quicke's Cheddar, Dorset Blue Vinny, and Sharpham Brie served with artisan water biscuits and quince jelly.

Choice of clotted cream vanilla bean, rich dark chocolate, or seasonal Dorset strawberry gelato.

Small fillet of crispy battered haddock served with thin chips and sweet garden peas.

Tender strips of free-range chicken breast in breadcrumb crust, served with thin chips and baked beans.

Two scoops of vanilla gelato layered with strawberry coulis, whipped cream, and chocolate flakes.

Cornish specialty craft pale ale brewed with wild fennel and Tasmanian hops to complement fresh seafood.

Trevethan Cornish gin shaken with tart cranberry juice, freshly squeezed pink grapefruit, and lime.

House-selected premier cru French champagne with crisp brioche and green apple notes.

Traditional Devon-bottled organic cloudy lemonade crafted with Sicilian lemons and sparkling spring water.

Naturally brewed organic Devon ginger beer with an intense, authentic fiery ginger bite.

Wild Cornish elderflower cordial, crushed garden mint, fresh lime juice, and chilled sparkling soda water.