‘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.

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 Sample menu changes daily

 

TO START

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

 

TO FOLLOW

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

 

TO FINISH

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

 

2 COURSES £30

3 COURSES £35

 

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