Offering fresh, quality dishes, using locally sourced meat and produce at affordable prices, the brand new Bowleaze Restaurant can cater for up to 100 guests and is open to hotel residents, guests and non residents.
Our Lunch menu is served 7 days a week with a full A la Carte Menu to choose from Monday to Saturday 6.30 - 9pm
Sunday Roasts 12.- 3pm & 6 - 9pm , Vegetarian options are always available.
Starting with a Continental and Full English breakfast every morning, a selection of coffees, beverages, cakes, snacks, and Bar Meals can be enjoyed at other times during day.
We also have extra seating in our large Reception and Foyer area overlooking the Bay, which is lovely to have lunch or a coffee and a chat.
CURRENT RESTAURANT OPENING TIMES 2013
BREAKFAST: 07.00 TILL 10.00 MONDAY TO SATURDAY
AND 07.30 TILL 10.30 SUNDAY
COFFEE AND TEA AVAILABLE FROM 11.00 ALL DAY EVERY DAY
LUNCH MEALS: 12.00 TO 15.00
A la Carte Menu CURRENTLY AVAILABLE MONDAY TO SATURDAY NIGHT 18.30 TO 21.00
AND SUNDAY ROASTS 12 - 3PM & 6 - 9PM
BAR OPEN DAILY FROM 12.00 - 23.00
Please note if we have large functions on, it is advisable to check on opening times and availability.
Xmas Special Room Offer
All rooms from 1st December to the 30th December 2013 Will be £50.00 including Breakfast (subject to availabillity)
Please call reception for more information.
For your business/staff party's to celebrate the festive season!
CHRISTMAS SPARKLE MENU
£29.95 per person (including a glass of house wine)
Carrot, Honey and Ginger Soup, herbed croutons and a bread roll
Butternut Squash and Spinach Tart with salad garnish
Smoked Mackerel Pate, sour dough toast and crab apple jelly
Pigeon Breast, red onion marmalade and a water cress & bacon salad
Roast Turkey, homemade stuffing, sauted pancetta & leek served with gravy
Rib of Beef, yorkshire pudding, pan fried wild mushrooms, redcurrant & red wine gravy
Baked Cod, parmesan & dill crust, tomato & basil sauce on a bed of mixed peppers
Ratatouille with Linguine
(All main courses served with roasted potatoes and seasonal vegetables)
Traditional Christmas pudding flavoured with brandy and custard
Lemon Curd Cheesecake and raspberry coulis
Mango Crème Brule with shortbread
Summer Fruit Jelly with Chantilly cream
Please inform your waiting staff of any dietary requirements and the Chef will be pleased to accommodate