Review on The Pavilion Restaurant, St Pierre Park Hotel
'Forty fives acres of unrivalled luxury' is how the owners describe St Pierre Park, a genuine resort hotel developed from an early Victorian, monastic college. Today, the place boasts a lake and golf course, while the main focus of attention on the food front is dinner in the light and airy Pavilion Restaurant.
The kitchen sends out contemporary dishes that changes with the seasons under Head chef Richard Bloomfield. Wild rabbit, chestnut and thyme ballotine baked carrot velouté, crab beignet and spinach tuile gets the ball rolling with main courses such as cod loin poached in olive oil, curried parsnip, nut butter fondant and broad beans following. When it comes to desserts there's bitter chocolate fondant, candied orange ice cream and ginger crumble or maybe a
coffee mokatine, iced espresso and confit clementine puree.
More casual meals are offered in the Terrace Café Bar overlooking the grounds; during the summer you can eat al fresco on the terrace.
The Pavilion Restaurant, St Pierre Park Hotel is also featured in: AA Guide
Rate this RestaurantCuisine
European / Seafood
Chef
Richard Bloomfield
Restaurant Opening Times
Lunch: 11.30am - 2.00pm (2.00 - 6.00pm Afternoon Tea)
Dinner: 6.00 - 9.00pm
Accepted credit cards
Visa, Master Card
