Quays Restaurant, The

The hotel enjoys sweeping views over the Christchurch estuary, none more so than those from the Quays Restaurant where fine dining can be enjoyed against a constantly changing background of natural and sporting beauty.

Three bean soup with parsley oil and warm bread; home cured salmon with a honey and mustard dressing or local air-dried ham with melon and parmesan salad contribute to an excellent range of starters. Lightly grilled sardines on a toasted brioche with red onion pepper relish, calves liver with onion mash and grilled bacon, and a whole lemon sole with a pink grapefruit and peppercorn butter, and saffron potatoes indicate a menu where seafood is well featured.

Puddings tend towards the traditional and include an apple tarte tartin with vanilla ice cream, or a white chocolate cheesecake with a raspberry compote.