— BREAKFAST—
10am - 11.30am
COCKTAILS
MIMOSA - 7.00
BLOODY MARY - 9.00
GLASS OF HIVE CHAMPAGNE - 9.50
BAKERY
CROISSANT butter croissant and preserves - 3.95
COOKED
FRENCH TOAST Croissant coated in egg and fried with berry compote and maple syrup
8.95
CRAB BENEDICT poached eggs with white crab meat on English muffin with hollandaise sauce
16.00
EGGS ROYALE poached eggs with Chesil hot smoked salmon on English muffin with hollandaise sauce
14.00
EGGS FLORENTINE (V) Poached eggs with spinach on English muffin with hollandaise sauce
10.95
KEDGEREE Indian spiced basmati rice with smoked haddock, seasonal vegetables and a poached egg
14.50
SMOKED STREAKY BACON & EGGS Confit & grilled smoked streaky bacon with a choice of fried, scrambled or poached eggs
12.95
CHESIL HOT SMOKED SALMON AND EGGS Chesil hot smoked salmon with a choice of fried, scrambled or poached eggs
12.95
DEVILLED SCRAMBLED EGGS Light scrambled eggs with chorizo, spring onions, chilli and smoked paprika
10.00
BUBBLE AND SQUEAK (V) Fried heritage potatoes with spring onions, kale and spring greens topped with a fried duck egg and a caper butter sauce
12.50
Whilst we do our best to reduce the risk of cross-contamination in our restaurants, we cannot guarantee that any of our dishes are free from allergens and therefore cannot accept any liability in this respect. We urge customers with any form of allergies to assess their own level of risk and consume dishes at their own risk. Please ask to speak to the chef on duty if you need any further information.
Sample Lunch & Diner Menu
— STARTERS —
Oysters — 2.50 ea.
(River Yealm & Brownsea Islands)
Served with a seasonal vinaigrette
Crispy Tempura Oysters with Chive Mayonnaise 7.95
Club House Bisque — 6.95
Seasoned with saffron and Pernod
Creedy Carver Duck, Blood Orange and Pennywort Salad — 8.75
Sweet duck breast with crispy leg meat, blood orange segments and pennywort
Salmon Tartare — 8.50
Beetroot and Lovingtons gin cured Loch Duart salmon finely diced with pickled fennel, crispy capers and chervil mayonnaise
Thai Style River Fowey Mussels — 7.95
Steamed River Fowey mussels with aromatic coconut cream, lemongrass and galangal
Crispy Cornish Squid — 8.25
Buttermilk fried squid served on a chive mayonnaise
Wild Mushroom and Ricotta Tortellini in Mushroom Broth (V) 7.95
Wild mushroom and ricotta tortellini in a clear mushroom broth with hedgerow garlic
— Mains —
Club House Fish & Chips — 16.50
Crispy battered hake served with rustic cut chips & minted mushy peas
Brown Crab Macaroni Cheese — 18.50
Delightfully decadent creamy macaroni cheese with crisp breadcrumbs and a Tamarisk Farm salad
King Prawn Curry — 18.75
Aromatic Indian curry served with pilau rice, raita, coconut and mango chutneys
Whole Plaice — 20.50
Roasted whole plaice with brown shrimps, capers and lemon
Grilled Lobster (Half or Whole) — 22.00/40.00
Half or whole grilled lobster served with hedgerow garlic butter and rustic cut chips
Grilled Pork Loin Chop — 23.00
250g pork loin chop with roasted apple, heritage potatoes, buttered winter greens and a cider sauce
Winter Vegetable Spelt (V) — 16.50
Creamy spelt with celeriac, squash, leeks, Berkswell cheese and parsnip crisps
The Club House Fish Stew — 17.75
Tender pieces of fish simmered in a shellfish sauce with heritage potatoes and fennel served with rouille and Hive bread
SIDES — 3.75
Rustic Cut Chips
Crushed Heritage Potatoes with Chorizo & Sage
Tamarisk Farm Salad
Buttered Winter Greens
— Desserts —
Honey Roasted Peaches — 6.50
Peaches roasted with honey and vanilla served with forest berry sauce, meringue and minted crème fraîche
Yorkshire Rhubarb Fool — 6.50
Lightly whipped Chantilly cream blended with Yorkshire rhubarb compote and a shortbread biscuit
Profiteroles with Blood Oranges — 6.50
Light profiteroles filled with chocolate mousse with blood orange segments and chocolate sauce
The Club House Pie — 6.50
Pie of the day served with a choice of ice cream, clotted cream or custard
Selection of Granny Gothard's Ice Creams and Sorbets
1.95 per scoop or 5.00 for 3 scoops
Farmhouse Cheese Board - 9.00 for 3
White Lake Pave Cobble, Westcombe Cheddar and Isle of Wight Blue
All accompanied with crackers and Plum and Port Membrillo
DESSERT WINE
Corney and Barrow Sauternes 2012 Bordeaux, France - 375ml bottle 25.00 / 50ml glass 4.50
That perfectly-pitched balance of luxuriant, ripe fruit and fresh, upbeat acidity, poised, elegant, sensual and rather lovely.
— CLUB SUNDAYS SAMPLE —
2 Courses £21
3 Courses £25
STARTERS
Club House Bisque
Seasoned with saffron and Pernod
Crispy Cornish Mackerel
Crispy fried Cornish mackerel with Tamarisk Farm beans, picked walnuts and horseradish dressing
Whipped Chesil Smoked Salmon
Whipped Chesil hot smoked salmon with sweet pickled cucumber and croutons
MAINS
with all the trimmings
Roast Chicken with Sage and Onion stuffing
Roast Rib of Pork with Apple and Cider sauce
Braised Short Rib of Beef with Horseradish Cream
Special Fish
Grilled Cornish Sardines with Puy Lentils, Girolle and Hedgehog Mushrooms, Salsa Verde and Heritage Potatoes
DESSERTS
Plum, Ginger and Blackberry Bread Pudding
warm croissant bread pudding served with crème Anglaise
Chocolate Mousse
Velvety chocolate mousse with caramel sause hazelnut praline
Lemon and Lime Posset
Lemon and Lime posset topped with strawberry jelly and shortbread biscuit
— Cocktails —
Barnes Wallis — 8.50
Sir Barnes Wallis was an English inventor, scientist and engineer best known for creating 'The Bouncing Bomb' which was tested along the shores of Chesil Beach. Cointreau, vodka, cranberry juice and lime juice
Bessintone — 8.50
The Domesday Book of 1086 recorded the estate here in West Bexington as Bessin-Tone. Here's our 'Old Fashioned'; sugar, bitters, whisky, citrus
Earl of Abergavenny 1805 — 8.50
This is the name of one of many shipwrecks along our coastline. It was a ship belonging to the East India Company that sunk in 1805 along Chesil Beach. The East India Company used to import tea and vanilla sugar. Bride Valley Brut and seasonal fruit
Seaside Steve — 8.50
Named after one of our own, this downhill racer contains a charming mix of Amaretto, orange juice, pineapple juice and fresh lime juice
Espresso Martini — 8.50
End your evening off with this well-loved classic cocktail with the perfect mix of vodka, espresso and coffee liqueur
The White Lady — 8.50
Anna Pavlova was a famous ballerina who visited Abbotsbury Swannery to study the movement of the swans prior to her performance in Swan Lake. Dry gin, Cointreau, lemon juice and fresh egg white
Ultimate Bloody Mary — 12
An umami rich take on the classic Bloody Mary. We add Dorset Pancetta and Dorset-shire Sauce to a mix of Isle of Wight Sea Salt Vodka and Turner & Hardy Spicy Tomato Juice giving our Ultimate Bloody Mary that extra kick. We ONLY use these local, premium ingredients.
Bloody Mary — 8.50
Vodka, tomato juice, ice and spices.
Prosecco Bellini — 8.50
Prosecco with seasonal fruit.
Club House Mojito — 8.50
A classic mojito twisted with dark spiced rum and molasses sugar.
Margarita — 8.50
Traditional Margarita with agave syrup.
Jurassic Coast — 8.50
Rum and ginger beer with a touch of Velvet Falernum.
Lyme Bay Breeze — 11.00
Home infused vanilla vodka, passionfruit, orange juice, sugar and a shot of pro secco.
Chesil Beach Sunrise — 8.50
Orange juice, tequila and grenadine.
View the full drinks list here
