‘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 Alex Apatachioae has been running the kitchen since October, having first joined the hotel 8 years ago. He says: 'it is very important to me to support local producers and for Taste Jersey we will feature a range of local seafood as well as British beef which is always very popular.'

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

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STARTER

Local Chancre Crab Meat and Avocado Tian
served with a Jersey lobster bisque, micro leaves and lemon segment
 

Steamed Paupiette of Jersey Plaice with a Scallops Mousse Filling

served with a white wine sauce and spinach puree
 

Jersey Baby Plum Tomatoes and Mozzarella Salad

with fresh basil and pesto croustini
 

Seared Local Scallops

served with a Jersey crab meat sauce and beetroot puree
 

Local Tomatoes and Roasted Pimentos Soup

served with wholemeal croutons

 

MAIN

Charcoal Grilled Jersey Ribeye Steak

served with a green peppercorn sauce and onion rings
 

Pan Roast Chicken Breast with Herbed Forest Mushrooms Filling

served with a Jersey black butter sauce and braised apricot
 

Pan Fried Local Bass Fillet

topped with sauteed vine tomatoes, caper berries and parsley butter
 

Half a Cold Local Lobster and Atlantic Prawns

garnished with mixed salad and Jersey royals
 

Risotto Primavera with Jersey Plum Tomatoes

pinenuts, zucchini,local pimentos, parmesan and a dressed side salad
 

all main courses served with seasonal vegetables and Jersey royal potatoes

 

DESSERT
 

Citrus Delice
lemon curd, pistachio meringue and black currant sorbet
 

Apple Tart Tatin 

served with Jersey black butter ice cream and apple wafers 
 

Chocolate Panacotta 

poached pear, almond chantilly and abstract chocolate wafers 
 

Selection of Artisanal Cheeses

with home made pecan, black butter and apple soda bread, chutney and crackers
 

(menu changes daily)

all ingredients may not be listed for this menu, should you need more information about allergens, please ask a member of our front of house team

 

please be advised of the following prices for dinner for
non residents and guests on bed and breakfast

 

2 courses £31.95
3 courses £36.95

 

please note that there is a 10% service charge
on all food and drinks for non residents