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Dining at Dunster Castle Hotel

Your Dining Experience

Dining at Dunster Castle Hotel is a casual yet elegant experience. From Monday through to Saturday our evening menu consists of a small yet perfectly formed selection of dishes.  Our Head Chef, Joseph Roach, incorporates 3 elements in our menu – seasonality, provenance, and innovation.  Our menu changes regularly to reflect the ingredients’ optimum flavour, which ensures the dish shines whatever time of the year.  Local ingredients are used where possible to showcase the finest ingredients that the West Country has to offer.  Where better in the world to try the finest Porlock Oysters, Jaw achingly tasty Cheddar or hand pressed scrumpy!  Finally our chef adds the innovation to the mix making sure to surprise and delight the palette.

On Sundays we serve our ever popular Sunday roast (Just like your mother wished she could make!) from 12 midday through to 8-30pm.  We serve roasts using the finest local meats and vegetables (at least 7!) with all of the trimmings for £12 and for under 11’s it’s just £6 for a half serving.  Typically, vegetables will include roasted potatoes and parnips, Chantenay carrots with honey & rosemary, steamed broccoli & cauliflower, diced swede, red cabbage sauteed in scrumpy, as well as homemade stuffing, Yorkshire pudding, and thick gravy for all.

In addition to some regular menu favourites the restaurant serves a selection of the tastiest steaks in the West Country.  All of our beef is sourced from grass fed West Country cattle that can be traced to the individual field where they roamed.  The Juicy 10oz rib-eye, lean 6oz fillet, or the jaw-dropping welcome return of the 20oz T-bone, are all quickly seared brown on their 1st stage of cooking and rested for a minimum of 15 minutes.  This 2nd stage is where the most important cooking takes place.  The steak gently warms through and delivers the tastiest succulent steak possible.  Not a sous vide* in sight!  Finally your steak is brought back to a hot pan with butter and recooked using a process called arroser.  This is where your steak is finished to your desired taste by basting with the hot butter.  Whether Blue or well done, your steak will be served at your table to perfection!

*That steak that has a strange liver like texture is pre-cooked en-mass in bags in warm water and finished off on a grill or hot pan so as to save time in service.

Tuesday evening is our fun night.  On alternating weeks we have local acoustic artists playing from 7.30pm, as well as a fun quiz on the following Tuesday.  Call for details and book a table if you’d like a great value dish on the night for Just £10, such as, Curry, Sweet & Sour, stroganoff, Moroccan lamb tagine etc. Food is served before commencement of the fun from 6.00pm.

In addition, we have a range of fine wines and not forgetting Dunster’s only gin bar with over 100 gins from Exmoor to all around the world.

Service throughout is discreet, knowledgeable and attentive to guarantee your trip to Dunster is a memorable one – from the moment you enter our restaurant to the moment we bid you farewell.

Gin Bar
Lunch
Sample Evening Menu
Sunday Menu
Afternoon Tea