Home

Tariff

Breaks and Offers > Restaurant and Bars

The Grand Hotel
Burlington Road, Swanage,
Dorset, BH19 1LU
Tel: +44 (0) 1929 423353
Fax: +44 (0) 1929 427068

Restaurant and Bars

Our restaurant offers fine cuisine and has been recognised with an AA Rosette Award for outstanding cuisine. The evening meal uses the finest of fresh local produce to give exciting and innovative cuisine indulging the palate in mouth-watering delight. Extensive bar lunches can be ordered in addition to our restaurant menu. We would be pleased to help wherever possible and suggest you may like to have a chat with our head Chef who will be happy to discuss you requirements and contents of dishes. Advance notice is requested.

Our Main Bar is located in the lounge with the Cocktail Bar just around the corner. The Cocktail Lounge offers a cozy view of the bay and is equipped with deep, comfortable sofas. With our bars staying open all night, there is ample time to enjoy everything Swanage has to offer. We are currently serving a local draft beer and a variety of lager, cider and and keg bitter. We offer a selection of red and white wines by the bottle, draft wine available by the glass, and sparkling wine or champagne. All spirits are readily available, and all drinks are licenced under H.M. Egan, purveyor of ale.

A La Carte Sample Menu

Starters
Home Made Soup of the Day
Smooth Chicken Liver and Brandy Parfait
    With melba toast and a redcurrant and port wine jelly
Open Mushroom topped with plum tomato
    With mozzarella, basil oil and chilli confetti
Avocado and Spiced Chicken Salad
    With a sweetcorn salsa and crispy bacon
Macaroni Cheesecake
    With roasted tomatoes and an olive and chive dressing
Smoked Haddock and Sorrel Omelette

Main Course
Roast Chicken Breast
    Stuffed with lemon and tarragon chutney
Lamb Tournedos
    Scented with orange and wrapped in bacon served on spinach with sherry jus
Smoked Paprika and Maple Marinated Pork
    Served on savoy cabbage and grain mustard tartar sauce
Roasted Pigeon Breasts
    On a bed of red cabbage and bacon, apple coulis and Dijon mustard
Fillet Steak
    With stilton sauce on crouton and pickled walnut relish
Roasted White Fish
    On a bed of mustard and bacon puy lentils topped with crème fraiche
Grilled Tuna
    With barlotti beans and celariac
Spinach, Feta Cheese and Red Onion Gratin
Onion and Wild Mushroom Tart
    With polenta crust

Desserts
Rum and Raisin Pot au Chocolat
    With ginger tuilles
Warm Almond and Orange Cake
    Served with boozy clementines
Blueberry Meringue Semifrado
    Served with blueberry sauce
Gooseberry and Elderflower Jelly
    Served with lemon biscuits and crème fraiche
Treacle Tart
    Served with vanilla sauce
Plum Mousse
    Served with vodka soaked plums and almond biscuits