Call us on 01202 443960 for reservations
Menu

LOCAL & SEASONAL A LA CARTE RESTAURANT, OVERLOOKING THE SEA

A truly stunning triple-height space with beautiful views over Boscombe bay

Our team of passionate chefs take their inspiration from the seasons and our predominantly locally available produce and then add a twist from their love of travel and international cuisine. Simple, fresh ingredients cooked well and presented with TLC. It’s not rocket science, but it is good.

OUR AMBIENCE IS A BLEND OF INFORMALITY AND QUALITY. SUITS ARE NOT REQUIRED, THOUGH OF COURSE ARE WELCOME. ESSENTIAL IS A GREAT APPRECIATION OF THE HORIZON, THE SKY, THE SAND, THE SEA AND LUNGS FULL OF FRESH SALTY AIR.

Restaurant menu (6-10pm)

Appetisers

Kay’s freshly baked breads, hummus, olives & fire roasted peppers, olive oil, balsamic 8

Dorset rock oysters, on crushed ice with lemon, shallot vinegar & tabasco 14 1/2 dozen, 22 dozen
Or, grilled with spinach & glazed with strawberry hollandaise 14 1/2 dozen, 22 dozen

Starters

Charcuterie sharing board, cured meats, gala pie, duck parfait, sourdough, pickles, chutney 18

Dorset Dry® Conker Gin & beetroot cured salmon, compressed cucumber, shallot, celeriac remoulade, samphire 8

Smooth duck parfait, variations of apple, brioche, watercress & shallot salad 8

Salad of quinoa & radish, crumbled Feta, dried cranberries, walnuts, pomegranate, rocket 7

Baked Somerset Camembert, studded with garlic, thyme & honey, served with Kay’s bread 9

Mains

Pan roasted fillet of haddock, fricasse of garden peas, asparagus, green beans, baby potatoes 17

Lightly curried yogurt & sustainable hake fritters, cucumber & mint relish, mixed seasonal salad 16

Pan seared fillet of wild farmed salmon, olive oil & thyme confit baby potatoes, tender stem broccoli, sauce vierge 17

Urban Guild burger, 100% beef patty, smoked bacon, cheddar, brioche bun, fat chips, slaw 14

Butcher’s choice steak, roast tomato, garlic field mushroom, chips, watercress, served with either a red wine jus or Béarnaise sauce Market price

Pan roasted breast of free range chicken, creamy parmesan polenta, buttered greens, chicken jus 16

Tomato quinoa ragout, olives, cornichons, fennel, watercress, pesto 12

New Forest Marque wild mushroom & Old Winchester risotto, white truffle oil, rocket 12

Sides

Fat chips 3.5

Seasonal vegetables 3.5

Mixed salad 3.5

Beer for chef after work 4

Desserts

Vanilla Crème Brûlée, raspberry sherbet, shortbread 6.5

Dark chocolate brownie, hot chocolate sauce, Purbeck salted maple ice cream 6.5

Baked apple crumble cheesecake, vanilla Anglaise, candied walnuts, apple gel 6.5

Selection of Purbeck ice cream or sorbet, (three big scoops) 5.5

A selection of fine cheeses, grapes, celery, chutney, crackers 8 for one or 14 to share

IAN GIBBS
Group Exec Chef
I love local, seasonal produce. I work closely with our passionate suppliers to craft the finest dishes for you to enjoy at Urban Reef and all the Guild venues.
I love local, seasonal produce. I work closely with our passionate suppliers to craft the finest dishes for you to enjoy at Urban Reef and all the Guild venues.
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Open seven days a week

Breakfast daily 8.00am - 11.30am    Lunch 12.00pm - 5.00pm    Evening 6.00pm - 10.00pm

Breakfast daily 8.00am - 11.30am
Lunch 12.00pm - 5.00pm
Evening 6.00pm - 10.00pm

Whether you're popping in for a Sunday lunch with family, a bite to eat with friends or a romantic dinner for two, you can book a table with us.

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