Indulge your palate with a culinary journey inspired by the cozy charm of Britain’s coast and countryside. Embracing seasonality, enjoy elevated classics and refined seaside flavours.
12
treacle rye bread, dorset sea salted butter (v)
12
prawn cocktail seasoning
14
housemade mayonnaise (v)
add 5oz chicken breast +10
add 5oz salmon +14
24
kale, cucumber, batter scraps,
warm marie rose sauce (gf)
19
apple, celery, honey roasted walnuts, brown butter crumble, blue cheese dressing (v)(gf)
20
dorset cereals & pine nut granola, horseradish ranch, ricotta, bitter lettuce (v)
28
prawn toast, sesame, white soy
19
beef, smoky eggplant hp sauce
18
cornichon, anchovies, lemon
18
beetroot ketchup
16
great lakes smelts, buttermilk ranch
12
malt mayonnaise, english peas, mint (v)
16
laphroaig & apple jelly, toasted brioche
26
crispy egg yolk, puffed cheddar, capers, shallot
served daily ’til 3pm
24
bangers, bacon, black pudding, egg, tomato, mushrooms, baked beans, fried bread
20
poached eggs, tomato hollandaise, grilled sourdough (v)
add prawns +6
22
smoked back bacon, poached eggs, tomato hollandaise sauce, grilled sourdough
26
beer & cheddar processed cheese, branston pickle, worcestershire aïoli, pickled white onion, served with green salad
sub triple-cooked chips +3
26
braised beef shin, sticky gravy, carrots, peas, mashed potatoes
48
portabello mushrooms, tomato, charred allium butter, rosti chips, red wine jus
7oz flat iron 42
10oz strip loin 55
34
heirloom tomatoes, whipped goat cheese, charred allium dressing, watercress (gf)
28
fresh hake, tartar sauce, mushy peas, curry sauce, lemon
28
wild mushrooms, creamed leeks, brown butter (v)
mp
chef-inspired daily special, seasonal garnish
available from August 1-31
two courses 32 • three courses 42
laphroaig & apple jelly, toasted brioche
cornichon, anchovies, lemon
malt mayonnaise, english peas, mint (v)
tartar sauce, mushy peas, curry sauce, lemon
beer & processed cheddar, branston pickle,
worcestershire aïoli, pickled white onion, green salad
wild mushroom, creamed leeks,
brown butter crumble (v)
tonka bean semifreddo, toasted milk foam,
brandy butterscotch
mango, passion fruit, zephyr white chocolate (gf)
12
treacle rye bread, dorset sea salted butter (v)
26
half-dozen, honey & apple mignonette, tabasco, lemon, horseradish
28
prawn toast, sesame, white soy
26
summer berries, buttermilk, cucumber, makrut lime
22
cucumber, wasabi peas, toasted crumpet
26
crispy egg yolk, puffed cheddar, capers, shallot
18
beetroot ketchup
19
beef, smoky eggplant hp sauce
14
housemade mayonnaise (v)
18
cornichon, anchovies, lemon
12
malt mayonnaise, english peas, mint
16
brown butter, pine nuts, marjoram (v)(gf)
16
great lakes smelts, buttermilk ranch
add 5oz chicken breast +10 • add 5oz salmon +14
20
dorset cereals & pine nut granola, horseradish ranch, ricotta, bitter lettuce (v)
19
apple, celery, honey roasted walnuts, brown butter crumble, blue cheese dressing (v)(gf)
24/42
app or main, celeriac, charred cabbage, dry cider & cucumber sauce (gf)
38
potato pancakes, broccolini, radish, watercress, ikura caviar sauce
49
king oyster mushrooms, seaweed scraps, yukon gold hash, roasted miso sauce
28
fresh hake, tartar sauce, mushy peas, curry sauce, lemon
39
braised shoulder hot pot, garlic purée, broccolini, cabbage, crunchy mustard jus
28
wild mushrooms, creamed leeks, brown butter (v)
38
leg confit, charred spring onion butter, cauliflower, madeira jus
26
braised beef shin, sticky gravy, carrots, peas, mashed potatoes
26
beer & cheddar processed cheese, branston pickle, worcestershire aïoli, pickled white onion, served with green salad
sub triple-cooked chips +3
29
king oyster mushrooms, grilled alliums, caramelized shallot, mushroom jus (v)(gf)
49
treacle-glazed breast, braised leg tart, pistachios, white asparagus, blackberries, sloe gin sauce
portabello mushrooms, tomato, charred allium butter, rosti chips, red wine jus
7oz flat iron 42
10oz strip loin 55
65
beef shin stuffed onion, broccoli purée, fondant potato, broccoli hache, port jus
six courses 130 · wine pairings +70
available wednesday to saturday from 5pm
black treacle soda bread, st. brigid’s butter, dorset sea salt
Domaine des Coutures Crémant de Loire, France NV
citrus-cured bass, summer berry, buttermilk, cucumber, makrut lime
Santiago Ruiz Albariño, Rías Baixas, Spain 2022
oyster emulsion, crispy potato puff, ramp, legumes
Markus Huber ‘Terrassen’ Grüner Veltliner, Traisental, Austria 2022
treacle glazed breast, braised leg tart, pistachios,
white asparagus, blackberries, sloe gin sauce
Lyme Bay Pinot Noir, Devon, England 2021
granita, yoghurt espuma, black lime
sheldon creek 45% cream, victoria sponge, lemon balm
Château Coutet 1er Grand Cru Classé Barsac, Sauternes, France 2019
14
custard, sherry sponge, strawberry chantilly
14
tonka bean semifreddo, toasted milk foam, brandy butterscotch
14
banoffee milk sauce, housemade clotted cream (v)
14
mango, passion fruit, zéphyr white chocolate (gf)
14
cream, seasonal fruit, meringue (v)
17
dillon’s selby gin, pimm’s no.1 cup, lemon, ginger ale, lavender-thyme
~ sweet, refreshing & classic
19
sauza tequila, los siete misterios mezcal, havana club reserva rum, lime, cola syrup, honey
* contains milk
~ silky, opulent & strong
21
plymouth english gin, lillet blanc, dolin dry vermouth, tío pepe, bergamot & citrus bitters
~ citrusy & crisp
17
jim beam bourbon, kahlúa, angostura bitters, cacao bitters, maple-spiced syrup
~ complex, boozy & luxe
18
tanqueray gin, cointreau, peach schnapps, gentian liqueur, lillet blanc, fuji bitters, orange bitters
~ strong, spirit-forward & classic
18
tanqueray gin, campari, cava, lemon, strawberry
~ bitter, citrusy & effervescent
17
tanqueray gin, st-germain elderflower liqueur, tío pepe, blood orange bitters, lemon, soda
~ dry, floral & fresh
18
sauza tequila, bacardí rum, serrano pepper infused mezcal, orgeat syrup, lime, pineapple
* contains nuts
~ nutty & tropical
17
smirnoff vodka, kahlúa, cold brew coffee
~ rich, bitter & sweet
17
aperol, cava, soda
~ zesty, citrusy & effervescent
10
undone blanco vermouth, cipriani peach bellini nectar, soda, lemon
12
undone blanco vermouth, lemon, soda, honey
11
seedlip spice 94, amarena cherry syrup, hibiscus tea
12
monday gin, tonic, lemon, strawberry
16oz / 20oz
Lost Craft ‘Lost Light’ Lager 4.0%
9.5/11
Lost Craft ‘Coastal Wave’ IPA 6.0%
9.5/11
Amsterdam Brewery ‘Space Invader’ IPA 6.0%
9.5/11
Indie Alehouse ‘Marco Polo’ Italian Pilsner 5.0%
9.5/11
Fuller’s ‘London Pride’ Amber Ale 4.7%
11/13
Guinness 4.2%
11.75/13.75
Collective Arts ‘Collective’ Lager 4.9% 355ml
9
Collective Arts ‘Emerald’ Stout (non-alc) 0.4% 355ml
9
Collective Arts ‘Hazy’ Pale Ale (non-alc) 0.4% 355ml
9
Collective Arts IPA (non-alc) 0.4% 355ml
9
Blood Brothers ‘Mighty Eagle’ American Lager 4.5% 473ml
9.25
Side Launch Wheat 5.3% 473ml
9.25
Great Lakes Brewing ‘Octopus Wants to Fight’ IPA 6.2% 473ml
9.25
Collingwood ‘Kingpost’ English Pale Ale 5.8% 473ml
9.95
Beau’s ‘Lug Tread’ Lager 5.2% 473ml
9.95
Town Brewery ‘Quick One’ Lager 4.2% 473ml
9.95
Stock & Row ‘Slow & Low’ Cider 5% 355ml
9.95
Town Brewery ‘Square Wheels’ Hazy IPA 6.2% 473ml
11
Slake Brewing ‘Slow Slow’ IPA 6.5% 473ml
12
Bellwoods ‘Jelly King’ Dry Hopped Sour Ale 5.6% 500ml
16
Indie Alehouse ‘Zombie Apocalypse’ Imperial Stout 10% 473ml
22
5oz
Delibori Soave Classico, Veneto, Italy ‘22
15
Cave Spring ‘Canoe’ Estate Riesling, Niagara, Ontario ‘20
17
Stoneburn Sauvignon Blanc, Marlborough, New Zealand ‘23
18
Pearce Predhomme Chenin Blanc, Stellenbosch, South Africa ‘22
19
Cloudsley Cellars Chardonnay, Niagara, Ontario ‘21
20
Santiago Ruiz Albariño, Rías Baixas, Spain ‘22
24
Bernard Defaix Chablis, Burgundy, France ‘22
32
Quinta do Vallado, Douro, Portugal ‘21
16
Romain Duvernay Côtes-du-Rhône, Southern Rhône, France ‘20
17
Donna Laura ‘Bramosia’ Chianti Classico, Tuscany, Italy ‘20
18
Heartland Shiraz, Langhorne Creek, Australia ‘20
19
Le Clos Jordanne ‘Jordan Village’ Pinot Noir, Niagara, Ontario ‘20
20
G.D. Vajra Langhe Rosso, Piedmont, Italy ’22
21
Matthew Fritz Cabernet Sauvignon, North Coast, California ’21
28
Freja Cellars Pinot Noir, Willamette Valley, Oregon ‘15
30
Coat-Albret Cidre Brut, Brittany, France NV
16
Domaine des Coutures Crémant de Loire, France NV
20
Fontanafredda ‘Solerose’, Piedmont, Italy ‘22
18
Figuière, Méditerranée, Provence, France ‘22
20
12
treacle rye bread, dorset sea salted butter (v)
26
half-dozen, honey & apple mignonette, tabasco, lemon, horseradish
26
crispy egg yolk, puffed cheddar, capers, shallot
22
cucumber, wasabi peas, toasted crumpet
28
prawn toast, sesame, white soy
12
malt mayonnaise, english peas, mint
16
great lakes smelts, buttermilk ranch
16
brown butter, pine nuts, marjoram (v)(gf)
18
beetroot ketchup
19
beef, smoky eggplant hp sauce
18
cornichon, anchovies, lemon
add 5oz chicken breast +10 • add 5oz salmon +14
20
dorset cereals & pine nut granola, horseradish ranch, ricotta, bitter lettuce (v)
19
apple, celery, honey roasted walnuts, brown butter crumble, blue cheese dressing (v)(gf)
served daily ’til 3pm
24
bangers, bacon, black pudding, egg, tomato, mushrooms, baked beans, fried bread
20
poached eggs, tomato hollandaise, grilled sourdough (v)
add prawns +6
22
smoked back bacon, poached eggs, tomato hollandaise sauce, grilled sourdough
served with yorkshire pudding, roasted potatoes, carrot, cabbage, pan gravy
rump of beef & horseradish cream 35
leg of lamb & mint sauce 38
pork & apple sauce 34
prime rib & horseradish cream 55
cauliflower steak & mushroom jus 29
38
leg confit, charred spring onion butter, cauliflower, madeira jus
26
braised beef shin, sticky gravy, carrots, peas, mashed potatoes
34
heirloom tomatoes, whipped goat cheese, charred allium dressing, watercress
28
wild mushrooms, creamed leeks, brown butter (v)
49
king oyster mushrooms, seaweed scraps, yukon gold hash, roasted miso sauce
26
beer & cheddar processed cheese, branston pickle, worcestershire aïoli, pickled white onion, served with green salad
sub triple-cooked chips +3
28
fresh hake, tartar sauce, mushy peas, curry sauce, lemon
55 per person
available from 11am to 4pm on july 28th
our clotted cream, fruit preserves, st. brigid’s organic butter
egg & cress, ham & mustard, smoked whitefish, cucumber & dill cream cheese
strawberry trifle, milk jam macaron, battenberg cake, passion fruit profiterole
british twinings or sloane loose leaf tea,freshly brewed propeller coffee
This August, dig into a delectable $32 two-course or $42 three-course meal!
Join us on Sun, July 28 from 11am to 4pm for our elegant afternoon tea! Reserve today!
Join us Wed–Sat from 5pm and enjoy Taste of The Dorset, a stunning six-course tasting menu of refined coastal flavours.
Our patio is now open! Enjoy the bustle of the city in our charming outdoor setting.
Enjoy half off all beverages and 20% off snacks Mon from 4–6pm and Tues–Sun from 3–6pm in The Dorset bar!
Bar — Main Floor
Mon: 4–11pm
Tues & Wed: 11:30am–11pm
Thurs: 11:30am–midnight
Fri: 11:30am–late
Sat: 11am–late
Sun: 11am–10pm
Dining Room — Second Floor
Wed–Sat: 5–10pm
Sun: 11am–10pm
To view our location and parking information, please visit our contact page.
Please note that our restaurant has two distinct dining areas. Relax and unwind in our main floor bar or elevate your evening in our upstairs dining room. View menus.
All available tables are listed on OpenTable. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!