Page 18 - Poole Audi Feast Magazine Edition 2
P. 18

Harbar Bistro at the Harbour Heights Hotel
This is one of the most exceptional restaurants on the Feast tour for two reasons: the superb menu and the magni cent view!
If you want to impress, spoil, romance, or relax, Harbar Bistro is the place for you. It proudly fronts the Harbour Heights Hotel in Sandbanks overlooking Poole Harbour – there’s no point in trying to beat a sunset view from this unique boutique location, because you can’t – whatever the time of year.
The dining o ering from a hotel can often be underestimated and sometimes irregular visits can cloud current state of play – so the advice here is to book a table at Harbar Bistro, you won’t be disappointed.
Drinks in the refurbished bar area are always fun – the bar sta  make pretty  ne cocktails and it’s always a pleasure to enjoy a Bloody Mary, especially if it’s on a Sunday lunch excursion.
The à la carte menu is concise; expect  ve choices of each course, changing with season and daily catch. There is an al fresco menu – publicised for enjoying on the decking during the summer months, but we know the sun always shines in Sandbanks so ask for this on sunnier days in the shoulder months and you will be obliged.
It is at only a few reviews that we mention the wine list before the meal and this is one – wines being a passion of the owner of this family-run hotel – John Butterworth, often to be found at the bar chatting with regulars and hotel guests over a glass of Montrachet, and why not? You can join him too without breaking the bank as the bar also o ers a revolutionary Coravin wine access system allowing one to enjoy iconic wines by the glass without having to purchase the whole bottle –
what a treat!
The breads are o ered readily and starters arrive as we look out over the second largest harbour in the world.
The Rosary goat’s cheese with beetroot, red onion jam, and herb dressing is a masterpiece – delicious, delicate, earthy, and looks almost too good to eat! The crispy soft hen’s egg is indeed beautifully crispy and soft and a talking point – how do they do that? Finding one of the non-meat options irresistible we delight at the maple-roasted marrow with pecans, vegetable crisps and carrot and vanilla purée – it is presented to table as a savoury bridge delicately breeching the purée and pecans – stunning.
The chargrilled  llet of mackerel with piperade and baba ganouch mille-feuille shows a streak of continental inspiration and is refreshing and smoky. There are meat choices too;  at iron steak and con t duck leg.
The summer menu also o ers platters, tempuras, crab, burgers, and salads – all prepared and presented with equal à la carte care.
Desserts are sublime – the pistachio entremets, pistachio cake, pistachio white chocolate mousse and raspberry jelly again is a gastronomic sacri ce – but not for long – the mousse light and smooth with that earthy nutty undertone, and the madeleine cake with berries, fresh fruit, and lemon and lime sorbet, another classic.
All of the o erings from the open kitchen are fabulous, take your time here and maybe book one of the many events including, of course, wine tastings – it’s a remarkable hotel with much to boast about, none less than Harbar Bistro.

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