‘It is the people who make the place; the place cannot make the people.’

These words from St Brelade’s Bay Hotel’s maître d’hotel, Leon de Biasi, epitomise the establishment’s ethos, and the team’s passion for delivering high quality customer service and excellent food is evident throughout the hotel.

Executive head chef Franz Hacker has been running the kitchen for 37 years. He describes his food as ‘traditional with a Continental influence’, and fish – sourced locally wherever possible – is always on the menu.

 As well as serving lunch and dinner every day, the hotel is known for its afternoon teas, served on traditional tiered cake stands.


 Sample menu changes daily



Game and Cranberry Terrine

Served with a red onion chutney and toasted brioche


Shellfish Platter With Tomato Compote And Micro Leaves

Crayfish, lobster, peeled gambas and hand-picked local chancre crab


Cold Poached Cod Fillet And King Prawns

Served with a salsa verde, lime and coriander salad


Pan Fried Salmon Fillet

Served with a brandy-flavoured Bouillabaisse sauce and sun-dried tomato mash


Tomato And Roasted Pimento Soup

Served with wholemeal croutons



Charcoal Grilled Scottish Ribeye Steak

Served with peppercorn sauce and pesto tomato


Rosemary Roast Loin Of Venison

Served with a rhubarb and raisin sauce and roasted papaya


Roast Turkey Breast

Served with a cherry and cranberry sauce and stuffed plum


Poached Lemon Sole Fillets

Served with a white wine and blanched kale


Pan Fried Hake Fillet

Topped with Atlantic prawns, vine tomatoes and lemon butter


Half A Cold Jersey Lobster And Atlantic Prawns

Served with a mixed salad garnish and Jersey potatoes


Potato Pancakes Topped With Gorgonzola

Served with roasted pear and beetroot, toasted walnuts and two poached eggs


All Main Courses Served With Seasonal Vegetables And Potatoes



Sticky Toffee Apple Pudding

With ginger ice-cream


Vanilla Pavlova

With poached pear, Chantilly cream, raspberries and granola


Poached Cherries

With milk chocolate ganache, cherry gel, hazelnut sponge and abstract chocolate


Lemon Cream

With berry salad, white chocolate soil and honeycomb


Selection Of Artisanal Cheeses

With homemade pecan, black butter and apple soda bread, chutney and crackers


Coffee And Petit Fours





Please ask  a member of our team if you have any special dietary requirements
or allergies as all ingredients may not be listed on the menu