Page 58 - Poole Audi Feast Magazine Edition 2
P. 58

The Jetty
Under the reliable culinary navigation of celebrity head chef Alex Aitken, The Jetty, in the grounds of the Christchurch Harbour Hotel, is tasty to say the least – in theory and in practice. Surroundings are cool and modern; the restaurant is on the very edge of Christchurch Harbour overlooking Mudeford Quay, where much of the catch of the day is landed. Alex has a philosophy of ‘fresh, seasonal and local’ and the menu is always supported by an interesting selection of specials.
As by name, The Jetty is by nature – con dently projecting from land to water throughout the menu choices and in terms of the sublime views from every table.
Décor is akin to that of a Chelsea favourite and service is to the same standard.
Experience The Jetty as the mood takes. If indeed one is feeling more Chelsea than Christchurch, then indulge in the ultimate aperitif of a glass of Dom Pérignon Vintage 2006, while savouring Jetty Bites. This is the ideal way to peruse the menu – but a pricy one – perhaps that is a tincture to save for very special occasions, at a tad under £30 a glass...
Nibbles come tempura’d, potted, hot and cold, yet one should try to resist, as starters are generous – and the taster menus very tempting. So half a dozen oysters it is, with a glass of Estate De Wetshof Bon Vallon Chardonnay 2015 – noticeably unwooded and minerally, and a perfect match to the  eshy oysters.
It is decided that a seasonal seafood four-course gastro menu is the way forward and we embark with a delightful Mudeford crab benedict, the hollandaise velvety, and the crabmeat strong and sweet.
Breads are o ered throughout and we nibble on them, as the Isle of Wight lobster and tru e macaroni arrives at the candlelit table in miniature copper saucepans, quite delicious. The plaice cutlet with wild mushrooms makes such a good partnership with salsify and smoked mash – this would make a superb main course.
The à la carte does indeed boast a variety of  sh and meat dishes. The starters are 80%  sh to meat – with the meat dishes including a hay smoked steak tartare. The mains are 60% in favour of  sh and include Szechuan chicken and prawn stir-fry, spiced monk sh or Jetty veal Milanese and venison and celeriac Charlotte.
The gastro journey ends with a cheeky glass of Seigneurs de Monbazillac 2012, to celebrate Alex’s famous passion fruit sou é – we love it – and the passion frankly runs throughout the meal.
A perfect evening that could only have been improved by more adventurous wines within the wine  ight – not a problem, just a wine-lover’s observation.
This is a great restaurant and one that can be enjoyed near you, as there are ‘Jettys’ protruding into the dining scenes of key locations all across the South, as we speak.
www.thejetty.co.uk
01202 400950
95 Mudeford
Christchurch
Dorset, BH23 3NT
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