Page 21 - Poole Audi Feast Magazine Edition 2
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Patrick’s Restaurant
This restaurant sets an attractive example of a fabulous menu supported by a strong community foundation of local suppliers, a ‘family’ of regulars, great management, and wonderful atmosphere.
Patrick’s was the original Ashley Cross restaurant/bar and over a decade later, it has made improvements to suit the times and demand. It has also had a change of head chef and attracts attention through its dining events, functions, parties, and exceptional value.
Patrick’s provides great food throughout the day – hearty breakfasts and lunches that make sense for a social visit or a business bite, with no dish over £10 – and that includes scampi, linguine, and beer battered haddock with fries and a salad.
The dinner menu is always supported by a wide selection of specials on the infamous blackboard that makes its way around the booth and table-lined restaurant. (The building itself was an old bank and the bar is set in what was the main public cashier’s area with impressive high ceilings with the restaurant behind the scenes – in an area that is now open plan and bright.)
Start with a soup of the day or the signature tempura prawns (also served as a main) with a sweet chilli dipping sauce. There are several vegetarian options throughout the three- course o erings such as Cheddar, tomato, and mustard tart and a high-rise bean and corn burger with all the Patrick’s trimmings.
Pat himself is a big wine fan and as such the wine list is concise but interesting – you can be con dent that there won’t be any shocks on the bill if you let Pat suggest the wines to suit your
meal, as they are all, rather like the menu itself, really keenly priced, by the bottle (all under £40 bar Champagne) or glass.
Main courses show an even spread of meat and  sh. There are chicken and vegetarian curries, salmon  llet, full rack of BBQ baby back ribs, and pork belly with black pudding and sage stu ng, mashed potato, roasted vegetables, and a red wine jus.
Patrick’s is famed for its Grill and to show o  chef’s con dence there is a 16oz chateaubriand to share,  llet, sirloin, and butter ied chicken breast – all with triple cooked chips, roast cherry tomatoes, and mushrooms.
Service is with a smile, it’s just Patrick’s way. He keeps things fresh with themed nights, set-course menus with a backdrop of live music, and if you have a function to plan, the outside catering arm of the company is e cient, cost e ective, imaginative, and professional – rather like the rest of the operation.
Patrick’s is a great place to enjoy a delicious meal with good company, any time of the day.
www.patricksrestaurants.co.uk
01202 734000
1 Bournemouth Road, Ashley Cross Poole, Dorset, BH14 0EF
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