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Andrews on the Weir

Andrews on the Weir Summary

  • Cuisine(s): Modern European
  • Opening Times: Wed - Sun: 12:00 - 14:30 18:00 - 21:30
  • Avg Price: £53.00
  • Party Planner: Group bookings & Party planner
 

(Avg Price is the average cost per person for two courses, coffee, half a bottle of house wine and tip/service)

Andrews on the Weir Description

In the sleepy port of Porlock it is possible to forget the passage of time and to shake off current worries in an atmosphere of great natural beauty and calm. Andrew's on the Weir exists to enable this to be done in more comfort and enjoyment than might otherwise be possible. At Andrew's they believe sourcing is the key so that everything that is served except the oil and the butter, it is claimed, are made on the premises. It is only slightly misleading to say that their olives come from their own Grecian olives. The fish, the flesh and the produce all comes from the area around Porlock. It is, perhaps, possible for that particular mantra to be over-exposed, though many will support the view that the more you know about what you are eating the more confident your enjoyment can be.

Amongst the starters look for the fillet of Cornish red mullet nicoise with sauce vierge, and the presse of local duck, pigeon and rabbit with pickled vegetables and red wine reduction. The fillet of local seabass on garlic olive oil potatoes, with confit fennel and bouillabaisse sauce offers an alternative to the roast saddle of Exmoor venison with savoy cabbage and bacon, spiced cranberries and red wine sauce. Puddings are well to the fore of performance and the delice of two chocolates with cherries and kirsch is something of a signature dish. A good wine list, with fair prices, is supplemented by seven house wines between £10.25 and £19.95 or £3.45 to £5.50 by the glass.

Fixed Lunch

  • £15.50 (2 courses) to £18.50 (3 courses), £24.50 (3 courses), Sun

Fixed Dinner

  • £31.50 (2 courses) to £38.50 (3 courses)

Your Reviews of Andrews on the Weir

Rob Duncan (22 September 2008)

We based our wedding party at Andrews in September knowing that our guests were in for a gourmet treat with two high class evening dinners with good wine and top class cooking by Chef Andrew Dixon and team. The Saturday lunchtime reception buffet, after which a long walk and lots of sea air was needed, was complimented by Pol Roget champagne. For dinner, our fourteen guests had two advance choices for each course based on local produce. Main courses were roast saddle of Exmoor lamb or steamed local plaice on the first night and fillet of Devonshire Ruby beef Wellington or fillet of halibut the next night. Nearly all of us on the Saturday night had the starter of Lynmouth Bay lobster and crab salad, which was superb and we chose a Sancerre to wash it down. The cooking was all you would expect and more from a 3 Rosette restaurant. The weekend with unbroken sunshine was a huge success and everyone said they would return independently to Andrews.

Anthony (28 November 2007)

It’s superb. The very best food I have eaten, quite hard to describe it in fact, and my taste buds where in overdrive well into the night. We would have to visit again soon.

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Additional Info for Andrews on the Weir

  • Yes Children welcome
  • Yes Groups allowed
  • No Air conditioning
  • Yes Outside seating
  • Yes Reservations
  • No Cover Charge
  • House red: £14.00
  • House white: £14.00
  • Service charge: Not included
 
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