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LOCAL & SEASONAL A LA CARTE MENU

Seasonal flavours from locally sourced ingredients, working with small niche suppliers to bring you the best regional produce

Starters

Vale of Camelot blue cheese, poached pear & celery salad with hazelnut granola (V) (GO) 6.5

Crab cakes, smoked corn, mango chutney, Dorset sweet chilli sauce, micro greens 7.95

Crisp puff pastry galette, beetroot & heritage tomatoes, Rosary goat’s cheese, watercress & lovage pesto (V) (GO) 6.75

Soup of the day, chargrilled sourdough (V) (GO) 5

Grilled smoked haddock with charred little gem lettuce, fresh peas & Sopley broad beans, split tomato & Hampshire rapeseed dressing (GF) 7

Sautéed New Forest mushrooms & braised pork cheeks on toasted homemade bread, crispy poached egg, Madeira jus (GO) 6.5

Tea home-smoked duck breast, potato salad, crispy confit duck bonbons, orange dressed leaves (GO) 7.5

Homemade corned beef, piccalilli, toasted onion bread, apple & sherry soaked raisin salad (GO) 6.5

Mains

Trio of coffee & liquorice seasoned pork – roasted fillet, slow cooked belly, pork cheeks with greens, mini roast potatoes, liquorice jus, crackling (GO) 17

Beef fillet Wellington, roast cocotte potatoes, cabbage & smoked bacon, Madeira jus 23

Chargrilled breast of chicken, rosti potato cake, runner beans & roast red peppers, lovage cream (GO) 16

Pan-fried wild seabass, roasted Dorset cured chorizo & butter bean salad, pickled red gooseberries, corn, vegetable & saffron broth (GF) 19

Twice baked Wookey Hole Cheddar soufflé, roasted vine tomato & hazelnut granola salad, dippy bread (V) 13

Pan-roasted sea trout, crushed new potato cake, sautéed local spinach, watercress & chard, warm tartare sauce, grilled lemon (GO) 17

New Forest oyster mushrooms in parsley butter, sourdough toast, fresh peas & Sopley broad beans, soft boiled egg, pea tops, watercress & Old Winchester salad (V) (GO) 12.5

Pan-fried fillet of hake, potato galette, Burley parsley butter sauce, buttered chard, samphire & capers, pesto & pea tops (GO) 17

Desserts

Trio of Purbeck ice creams or sorbets, crispy wafer (GO) 5.5

Warm British cherry Bakewell tart, raspberry sauce, Purbeck Very Cherry® ice cream 6.5

Sticky toffee pudding, butterscotch, Chantilly & praline sundae, popcorn, ice cream 7

Urban Mess- duo of meringues New Forest strawberries, Chantilly cream, strawberry & raspberry coulis, popping sherbet (GF) 6.5

South West cheeseboard – smoked Dorset Red, Rosary goats,Somerset Camembert, Vale of Camelot, Francis by James, homemade oat biscuits, chutney, fruit (GO) 8.5

Melting chocolate fondant, praline crumble, vanilla bean ice cream 8

Dorset ‘Greek style’ yogurt iced parfait, local berries, hazelnut granola (GO) 6

Vanilla bean crème brûlée, lavender shortbread, poached pear, honeycomb, raspberry sauce (GO) 6

FRANCIS BAUMER

Head Chef, mentor

I love local, seasonal produce. I work closely with our passionate suppliers to craft the finest dishes. I especially enjoy developing and mentoring junior chefs in our brigade.

I love local, seasonal produce. I work closely with our passionate suppliers to craft the finest dishes. I especially enjoy developing and mentoring junior chefs in our brigade.

BOOK NOW

Open seven days a week

Breakfast daily 8.00am - 11.30am     Food served 12.00pm - 10.00pm       Bar closes at 11.00pm

Breakfast daily 8.00am - 11.30am
Food served 12.00pm - 10.00pm
Bar closes at 11.00pm

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 or a room with us.

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