Review on Driftwood
A wonderful location is one of the prime attributes of Paul and Fiona Robinson's personally run hotel. The building is perched high above the sea and even has its own private beach. Not surprisingly, the wood-floored restaurant makes the most of the views with its huge expanses of glass as well as sunny seaside blue and yellow colour schemes pointing up the 'driftwood' theme; there's also a smart terrace for al fresco meals.
Locally sourced ingredients - especially seafood - show up strongly on the regularly updated menus, which might open with steamed brill, sea beet, spaghetti and truffle sabayon or wild garlic, sorrel and truffle risotto. Main courses could offer John Dory with leeks and Jerusalem artichoke purée or roast Terras Farm duck breast with a pastilla of leg meat, endive, orange and port jus, while desserts might feature prune and Armagnac soufflé with Earl Grey ice cream. The classy wine list has a particularly strong showing of good stuff from the New Worlds.
Driftwood is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Oliver Pierrepoint
Restaurant Opening Times
Dinner: 7.00 - 9.30pm Mon-Sun
Accepted credit cards
Visa, Master Card, American Express