Bounce Magazine March 2018

MARCH 2018 MARCH | ISSUE 2018 #65 | ISSUE | FOOD #65& DRINK
lapping tide that we could have been in a far
away land. After settling into our beautiful room
we made our way down to dinner.
So whilst we browsed, we nibbled on the locally
sourced Pump Street Bakery white & seeded
sourdough bread.
In the restaurant you can enjoy panoramic sea
views from every table and a décor that is inspired
by the vibrant colours found on the Suffolk coast
throughout the year. There is also a stunning terrace
for outdoor dining, al fresco!
“We were blown away by the
offerings on the menu”...
There was a lot of choice, from appetisers and
starters to shellfish dishes, seafood, vegetarian
options and, of course, the meat and grill section.
I found it near impossible to make a decision.
My starter of ‘Lentils du Puy salad, Chilli
Tomato Pesto, Feta and Squash’ was light and
flavoursome. A good way to begin off the Meal. In
the meantime my partner Sam had the ‘Balsamic
beetroots, Goats Cheese and Chicory’. I am not
a fan of goats cheese so I can’t tell you how this
one tasted, but he looked very happy.
Both in the mood for curry, our mains of ‘Spiced
Vegentable Tagine served with Wild Rice and
Naan Breads’, were simply delicious, having just
the right amount of spice.
Of course, no dinner is complete without dessert
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