Page 41 - Poole Audi Feast Magazine Edition 2
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Pebble Beach
Along a cli top road, on the West Solent, opposite the Isle of Wight’s Needles you will  nd Pebble Beach, a cosy, welcoming restaurant with rooms. It o ers several options for dining including the ‘chef’s table’ at the counter overlooking the open-plan kitchens that can leave nothing to chef’s chance – one is literally in the kitchen – but it is after all the realm of highly regarded and highly awarded head chef Pierre Chevillard. His provenance speaks for itself – 24 years at the Chewton Glen, pop in a Michelin star and who wouldn’t want to be at Pebble Beach’s counter?
One can also dine on the higher level of the restaurant in a booth or at tables in front of the panoramic glass windows, or outside on the terrace with a view that captivates.
Pebble Beach is always full of activity, laughter, meetings, and ladies that lunch, romantics romancing, eager customers at the regular theme, tribute, and charity nights, and all those that love  ne dining.
Drinks with canapés in the bright bar are a must; a glass of Champagne and Pierre’s fabulous tempura prawns and a chicken liver parfait with red onion marmalade on Melba.
We discuss the menu, which is now a more  tting large format, less complicated article, and order sou é (obviously – as it has been Pierre’s signature dish for many years), scallops and goat’s cheese and herb pro teroles. The sou é is just sublime, so good in fact we do it twice during our meal – more of that to come. The pro teroles are a pastry dream and the goat’s cheese not too aromatic – in fact quite subtle.
The moules are fat and tasty – rich with the garlic and buttery
juice and we alternately dunk walnut, cheese and onion, tomato, and white ciabatta breads eagerly.
To accompany the mains we took sommelier’s advice and a bottle of chilled Pascal Clément Beaujolais-Villages, which works beautifully with the con t leg of duck, savoy cabbage, silverskin onions and fondant potato – meat falls o  the bone, melts in the mouth, and again sends a testament to Pierre.
The menu is also full of  sh options; seabass, cod thermidor, cassoulet of monk sh and tiger prawns, and plenty of bold meat dishes including veal rump, loin of venison, and calf’s liver and bacon.
The restaurant is comfy and there are areas for varying size of party. It is a delight and so is the dessert menu – we enjoyed a tiramisu special and another sou é – the hot  g sou é – with a glass each of Triana Pedro Ximénez Hidalgo and Torres Moscatel Oro Floralis – what a  ne way to spend the evening.
Thoughts wander to a Pebble Beach event – always well patronised and more often than not for a fabulous cause. All of Pebble Beach’s assets are well promoted – book a room, take your time and enjoy all that is on o er – the menu, Pierre, the view, and fabulous hospitality.
01425 627777
Marine Drive
Hampshire, BH25 7DZ

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