Find this excellent restaurant in a smart, refurbished Victorian villa (now a boutique hotel), set high above the sea.
The kitchen offers a short seasonal menu, based on local produce. An autumn snapshot brought 'Terrine of Lightly Smoked Eel, Foie Gras, Pork Belly & Granny Smith Apple Toasted Brioche'; 'Salad of Fruits de Mer with Pink Grapefruit, Fennel & Red Gem Lettuce' and 'Cannelloni of Wood Pigeon with Quails Eggs in Crisp Baguette, Jerusalem Artichoke & Black Truffle Sauce' among the starters.
'Pan-Roasted Halibut, Larded with Smoked Salmon, Mushroom Pappadelle, Sautéed Girolles & Gem Lettuce Sauce'; 'Cannon of Dunsbury Lamb with a Pressing of Braised Shoulder, Carrot & Ratte Potato and Lamb Jus'; 'Assiette of Suckling Pig with Boudin Noir, Quince Purée, Pommes Dauphinoise & Cider Jus' and 'Roasted Partridge with Braised Pearl Barley, Savoy Cabbage Purée, Celeriac & Chantenay Carrots' listed among the mains.
Desserts, such as 'Gateaux of Valrhona Chocolate with Banana Bread, Chocolate Brownie & Banana Ice Cream'; 'Baked Tart of Figs & Almond Fangipane with Toasted Fennel Seed Ice Cream and Confit Orange' and 'Tart Tatin of Peach with Vanilla Ice Cream' maintain the high standard.
- Food Style: Modern French
- Lunch: Tues-Sat 12.00-13.30; set L £20 (2 courses), £24 (3 courses)
- Dinner: Tues-Sat 19.00-21.30; set D £45 (3 courses), Tasting Menu £59 (6 courses)
- Seats: 30, plus 20 outside
- Wine: an impressive list kicks off at about £20, and offers over a dozen by the glass
- Directions: See the map at the top of the page.
- Closed: all Sun & Mon, 2 weeks Jan, 2 weeks April, 2 weeks Nov.
- Air conditioned
- Outside eating
- Rooms available