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Sunday Lunch Menu
The best in the west. Paradise’s legendary Sunday Roast is served up every Sunday from midday – 9pm.
Private Dining Menu
Paradise offers a host of private dining spaces. Just give us a call and we will do the rest.
SAMPLE A LA CARTE MENU
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STARTERS
Jerusalem artichoke soup 5.75
Poached quail egg tart with wild mushroom puree & béarnaise 6.75
Foie gras pate, fig chutney & toasted brioche 9.75
Confit Goosnargh duck leg, braised Puy lentils with sherry vinegar 7.50
Fresh anchovies marinated with basil, lemon & olive oil 6.50
Crab, prawn & smoked salmon cocktail with lemon & green beans 8.50
Poached pear, beetroot, crispy walnut & Bob Kitching’s Goats curd cheese salad 6.75
½ dozen organic Poole Harbour rock oysters,
served with merlot vinegar & shallot dressing 10.75
Graham Waddington’s Native Breed charcutiere board,
celeriac remoulade & piccalilli
(ideal for sharing) 12.00
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MAINS
Fresh parmesan gnocchi with capers, olives, tomato & basil sauce (v) 11.50
Butternut squash, spinach & mushroom lasagne,
artichoke puree (v) 13.50
Fillet of wild line caught bass, buttered spinach & salsify with sweet cream sauce 16.50
Fillet of brill poached in red wine with creamed leeks & sauté fingerling potatoes 14.75
Fish pie with buttered kale 15.50
Rump of Lonk lamb “Nicoise” with Dauphinoise potatoes 16.75
Pan fried Goosnargh duck breast with pumpkin pancake & broccoli, plum sauce 16.75
Roast chicken supreme, crushed peas & braised potato,
smoked chicken sauce 15.75
28 day dry hung Hereford Sirloin steak, triple cooked hand cut chips,
green beans & pepper sauce 18.00
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DESSERTS
Selection of 5 British cheeses 8.90
Sticky toffee pudding, coffee-brandy ice cream, crunchy nougatine 5.75
Baked vanilla cheesecake, rhubarb compote 6.00
Prune & Armagnac brulee tart 5.75
Banana tartlet, valrhona ganache, orange ice cream 6.00
Apple & blackberry crumble, vanilla custard 6.00
Selection of homemade ice creams & sorbets 5.75
Hot chocolate sponge, valrhona chocolate sauce, hazelnut praline ice-cream 6.50
-ALL DISHES ARE SUBJECT TO CHANGE-