Review on Rick Stein Winchester

The end of October 2014 saw celebrated chef Rick Stein open his first restaurant outside Cornwall in the historic city of Winchester in Hampshire. Ideally placed for shoppers on the High Street in a smart double fronted premises, formerly occupied by Jamie Oliver's Union Jacks. The contemporary interiors are minimalist in style with an urban feel and a subtle nod to the Stein's coastal roots.

The open plan kitchen is where you can watch all the action of the chefs, who showcase a menu of ultra-fresh seafood inspired by Rick's travels around the world. Kick off with a Cantabrian prawn and crab cocktail or salt and pepper squid served with a salad of watercress, baby spinach, cucumber and beansprouts. Main courses usher in their popular Indonesian curry with sea bass, squid and prawns accompanied by pilau rice and a green bean and grated coconut salad with crisp fried shallots, garlic and chilli, or you could choose lobster either grilled with fine herbs or steamed with mayonnaise. To finish there are desserts in the shape of crème brulee or chocolate fondant with raspberry sorbet.

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Cuisine

Seafood

Restaurant Opening Times

Breakfast: 8.00 - 11.00am Fri-Sun
Lunch: 12.00 - 3.00pm Mon-Fri (12.00 - 10.00pm Sat & 9.00pm Sun)
Dinner: 5.00 - 10.00pm Mon-Fri

Accepted credit cards

Visa, Master Card

Online Booking Availability for Rick Stein Winchester

Facilities at Rick Stein Winchester

  • Childrens menu
  • 70 covers
  • Family Friendly

Internet

WiFi is available

Address

Rick Stein Winchester
7 High Street
Winchester
Hampshire
SO23 9JX

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Rick Stein Winchester Sample Menu

SAMPLE LUNCH & DINNER MENU

APPETISERS
ARANCINI DI RISO deep-fried balls of rice with ham, peas, saffron and gubbeen cheese. 3.95
SALT COD FRITTERS aioli. 3.95
PAU BHAJI coriander, green chilli chutney and sourdough. 3.95
FRESHLY BAKED BREAD sourdough and walnut bread from our bakery in Padstow. 3.95
PADRON PEPPERS extra virgin olive oil and sea salt. 4.50

STARTERS
THAI FISH CAKES Asian coleslaw, peanuts and a sweet and sour dipping sauce. 7.95
FISH & SHELLFISH SOUP with rouille, Parmesan and croûtons, flavoured with tomato, saffron, garlic,
red peppers, fennel and a pinch of cayenne. 8.95
CUTTLEFISH RISOTTO black risotto, a recipe I found in Croatia, "very black indeed". 9.95
CRAB LINGUINE handpicked white crab meat, olive oil, chilli, garlic and parsley. 9.95 / Main 17.95
MOULES MARINIÈRE classic French dish with white wine and shallots. 9.95 / Main with chips. 16.95
GREMOLATA PRAWNS garlic, lemon and parsley. 12.95
SASHIMI OF LOCH DUART SALMON, TUNA, SEABASS AND SCALLOP wasabi, pickled ginger, daikon, shiso
leaves and soy dipping sauce. 16.50 Perfect with a glass of sake. 7.50
COARSE PORK TERRINE beetroot chutney, toasted sourdough. 8.95
DEVILLED KIDNEYS wild mushrooms on hot buttered toast. 6.95
GUINEA FOWL TERRINE date chutney, toasted sourdough. 7.95
CELERIAC SOUP thyme and celeriac crisps. 5.95
MAPLE-ROASTED PUMPKIN SALAD dukkah and feta 7.95
LINGUINE PORCINI garlic and cream. 8.00 / Main 12.95

MAINS
SALMON FISH CAKES sorrel, watercress salad and a caper and lemon dressing. 14.95
FISH AND CHIPS battered hake, mushy peas and tartare sauce. 16.95
SEAFOOD GRATIN prawns, scallop and hake in a white wine and cream sauce, Emmental and breadcrumb topping with caramelized apple. 19.95
HAKE PARDINA Serrano ham, lentils and persillade butter. 18.95
STEAMED SEA BASS FILLETS hot and sour sauce, bok choi, cashew nuts. 22.95
MONKFISH, MUSSEL AND PRAWN STEW chargrilled sourdough. 26.95
SHELLFISH RAGOÛT mussels, prawn, brown shrimp, cockles, clams and crab, in a rich sauce with linguine and fines herbes. 24.95
INDONESIAN SEAFOOD CURRY sea bass, cod and prawns served with pilau rice and a green bean and grated coconut salad with crisp fried shallots, garlic and
chillii. 25.95
BRILL ALLA CARLINA a Venetian recipe of pan-fried brill with a sauce of tomato and capers. 26.95
ROAST TRONÇON OF WILD TURBOT WITH HOLLANDAISE SAUCE turbot in the English style, simple and probably a nicer way of eating this wonderful fish than
anything more elaborate. 37.95
DOVER SOLE À LA MEUNIÈRE dusted with flour and fried in an oval pan with noisette butter. 39.95
THE "FRUITS DE MER" seafood in the French style, all left in the shell and served on ice with mayonnaise and shallot vinegar. Crab claws, mussels, prawns, scallop,
clams and cockles. 45.00
VEGETABLE GOAN CURRY pilau rice, mango chutney and a chapati. 12.50
PARMIGIANA DI MELANZANA chargrilled aubergine, tomato and toasted sourdough. 14.95
SRI LANKAN CASHEW NUT CURRY green beans and pilau rice 15.95
BRAISED PORK BELLY butternut squash purée, steamed kale. 17.95
FROM OUR LAUNCESTON BASED BUTCHER PHILIP WARREN
FILLET 8oz steak, Pommes Anna and cheese maker salad. 32.95
RIBEYE 10oz steak, thin cut chips and mixed leaves. 26.95
STEAK SAUCES
BEARNAISE 2.95
PEPPERCORN 2.95

SIDES
STEAMED PILAU RICE crispy shallots. 2.95
CHARLOTTE POTATOES fresh mint, butter. 2.95
MIXED WINTER LEAVES fines herbes. 2.95
THIN CUT CHIPS 3.50
BUTTERED HISPI CABBAGE parsley. 3.95
JANSONS' TEMPTATION creamy potato with anchovies. 3.95
GREEN BEAN SALAD grated coconut, crispy shallots, garlic
and chilli. 4.50
BUTTERED GREEN BEANS 4.50
BABY GEM SALAD cream and Cabernet Sauvignon vinegar. 4.50
DESSERTS
PASSION FRUIT PAVLOVA baked meringue, passion fruit and whipped cream. 6.95 Perfect with a glass of
monbazillac.
MILK CHOCOLATE ROSE CREAM baked white chocolate, dark chocolate crisp and vanilla ice cream. 7.50
CREMA CATALANA cinnamon, orange and lemon custard with a burnt sugar crust. 6.95
STICKY TOFFEE PUDDING vanilla ice cream. 6.95 We enjoy this with the Muscat.
PEANUT BUTTER AND CHOCOLATE CHEESECAKE salted caramel and popcorn. 6.95
SELECTION OF ICE CREAMS & SORBETS vanilla, chocolate, strawberry, blood orange, raspberry, mango. 3
scoops 6.95
SELECTION OF CHEESE Roquefort, Gubbeen, Tunworth, Cornish Kern, Valencay, beetroot chutney and oat
biscuits.
3 cheeses. 8.95, 5 cheeses. 12.95
THE WINCHESTER PUDDING
Sultanas, currants and a Grand Marnier, butterscotch sauce and clotted cream. 6.95
Rick has created this dish based on a 1906 recipe, a steamed sponge pudding flavoured with mixed spice and orange.

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Rick Stein Winchester Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Rick Stein Winchester

Virtual Tour of Rick Stein Winchester