Review on Bay Tree

The Bay Tree Restaurant, located in the centre of the village of Melbourne, opened its doors in 1988 and over the last 21 years co-proprietors, chef Rex Howell and Vicki Talbott, have gained an enviable reputation for offering 'new world cuisine at its best'. Relying on a successful formula of friendly service, a relaxing ambience and deftly prepared dishes, this excellent restaurant is understandably popular.

You may choose to start your day with a champagne breakfast (available Wednesdays to Saturdays), or perhaps enjoy your midday victuals here whilst travelling through the Derbyshire countryside, or maybe enjoy a romantic dinner one evening. Whenever you choose to come there will always be a superb menu offering delicious dishes such as Thai fish cakes with a plum and spring onion garnish, ragù Bolognese, crispy Lunesdale duckling with a Saint Clements sauce, or the succulent mignons of prime English beef 'au poivre'. The wine list complements the menu well.

Bay Tree is also featured in: AA Guide

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Cuisine

International

Chef

Rex Howell

Restaurant Opening Times

Breakfast: 10.30 - 11.45pm Wed-Sat (10.30am - 2.00pm Sun)
Lunch: 12.00 - 2.30pm Wed-Sat (Sun 2 sittings 12.00 & 4.30pm)
Dinner: from 6.30pm Wed-Sat

Accepted credit cards

Visa, Master Card

Online Booking Availability for Bay Tree

Facilities at Bay Tree

60 covers

Address

Bay Tree
4 Potter Street
Melbourne
Derbyshire
DE73 8HW

Customer Ratings on Bay Tree

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Bay Tree Sample Menu

SAMPLE DINNER MENU

TO START

escargot bourguignon
Tomato concasse, rich garlic butter, served with herb croutons
half dozen. £9.95
dozen £18.00

or

Chicken liver parfait
Parma ham, chorizo jam, compressed pineapple.
£7.95

or

Guinea fowl Kiev
Gem and chicory salad, poached pear, oven dried tomato, artichoke, bacon with a citrus dressing
£9.95

or

Pan fried scallops
Avocado, mango salsa with red onion tomato chilli, coriander, lime and olive oil.
£9.95

or

Home cured salmon
Deep fried oysters, tomato and caper dressing, finished with caviar.
£9.95

MAIN COURSE

pan fried salmon
dusted with a lemon and chilli salt, chilli jam, crushed minted peas with an apple and cucumber dressing.
£22.50

or

pine nut crusted turbot
pickled fennel salad, grilled artichoke, rocket and parsley vichyssoise.
£23.50

or

roast breast of chicken
with peas, broad beans, chestnut mushrooms, roast garlic and tarragon brioche pudding with a chicken jus.
£22.50

or

roast pork tenderloin
honied apricot, sage and onion pithivier, textures of apple, black pudding with a grain mustard sauce.
£22.50

or

cannon of lamb
with a lamb jus francaise with peas, bacon, lettuce and shallots.
£26.00

or

fillet steak
grilled asparagus, glazed button onions, oven dried tomatoes, mushroom ketchup.
£26.00

DESSERT

sticky toffee pudding
made with the original recipe, served with delicious toffee sauce & vanilla ice cream
£7.95

or

summer berries
new season raspberries, blackberries, blueberries and strawberries served with champagne sorbet.
£8.95

or

chocolate crèmeux
this rich dessert sits atop a chocolate crumble base accompanied by raspberry sorbet & a scattering of fresh raspberries
£8.95

or

carpaccio of pineapple
this dish will transport you to the sunny climes of the caribbean
slow cooked for 12 hours, then thinly sliced and presented with coconut panna cotta and coconut ice cream.
£7.95

trio of sorbets
zingy lemon, summery green apple and fruity raspberry.
£7.95

or

cheese
A fine selection of English and Continental cheese, served with grapes, crisp celery sticks and savoury biscuits
Supplement £5.00 or £8.95

Three Courses: £37.50 inclusive of vat @ 20%
Exclusive of 10% Service Charge