Sandbanks Restaurant, The Pavilion, Wear Bay Road - Sat 23rd Aug

I haven't written one of these reviews for a while and, to be honest, I wondered whether I ever would again. There are only so many times you can be bothered to write something about crap food served by people who don't give a damn about good food or customer service. And, anyway, every time I did write a review of a place I loved it always closed down shortly afterwards.............

Well, it gives me great pleasure to say that Sandbanks is truly stunning. I don't mind admitting that J and I were nervous. The East Cliff Pavilion will be well known to most Folkestoners, probably most famous as a place you came to for tea and cake with your gran on damp March Sunday afternoons. It wasn't, with the greatest of respect, known for its culinary expertise. But, once we got there, we couldn't have been more reassured. Its had a facelift and a redesign inside. The new restaurant and its stylish separate bar area have their own entrance, away from the function rooms at the back of the building. Even if there
were a wedding going on, you would have no idea from the restaurant or bar. The room itself is large, airy, elegantly decorated and with great views out across the channel and harbour.

But all of that is a bonus. What makes this place really special is the food. Its modern british, with a bit of french and italian thrown in as well and its classy. No surprise really when you discover the head chef is Chris, previously from the legendary Truffles in Hythe (now sadly gone and much missed). Locally sourced produce, particularly meat and fish, are transformed into dishes that are simply a level above the competition in Folkestone, Hythe etc. We both had the carpaccio of beef to start and it managed to be both light and gutsy. My main course of turbot with risotto and bacon foam was one of the nicest things I have eaten and J's rack of lamb proved what an interesting but great combination that lamb and black pudding can make. The desserts were pretty special as well. For the gluttonous or simply indecisive, we can heartily recommend the assiette, which is a combination of miniature versions of all of the desserts on the menu - the chocolate teardrop (which I am sure I remember as a Truffles' highlight) is to die for.

Unlike a lot of restaurants, the food isn't let down by a mediocre wine list. There is something for everyone here and a lot of thought has clearly gone in to trying to find interesting wine at a reasonable price that matches the food. For those with even more refined palates and deeper pockets, I understand that there is going to be a "reserve" wine list coming very soon which will feature an even greater selection of special wines for those that are interested. Sounds great.

I cannot speak too highly of this place. Iain, the general manager and Moira, the functions manager, have created an exciting environment and with the proven talents of the head chef Chris, it deserves to do really well. If you are thinking of eating out, just give it a try. I promise you won't be disappointed. Folkestone has waited far too long for a restaurant that is really special. I really hope that people will take the opportunity to support this place and keep it going.

Dominic.

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Sandbanks menu

Been sent the Sandbanks restaurant (fancy new restaurant at the Pavilion) menu, so here you go. Sounds ambitious but is apparently great, review to follow.

STARTERS

Creamed Sweetcorn Soup with a Poached Hen Egg

Four Pounds Ninety Pence


Carpaccio of Beef with a Rocket, Parmesan and Truffle Salad, dressed with Hazelnut Oil

Five Pounds Ninety Pence

Smoked Salmon Bavarois wrapped in wilted Cos Lettuce, served with a Cucumber and Chilli Coulis

Five Pounds Ninety Pence


Fresh Mackerel and Fondant Potato Terrine with Lemon Balm Oil and Creme Fraiche Tartar Sauce

Five Pounds Ninety Pence

Quail three ways; Breast on Butternut Squash Puree, Confit Leg on Haricot Bean Stew and Fried Quail Egg on Beetroot Fondant

Six Pounds Ninety Pence


White Crab Meat, Corn and Crayfish Tian with Sauce Gazpacho

Five Pounds Ninety Pence


Pan Seared Scallops on Parsnip Puree served with lightly curried scented Mussels

Six Pounds Ninety Pence


Pan Fried Monkfish with Crisp Pork Belly, Pea Puree and a Shallot and Bacon foam

Six Pounds Ninety Pence

Roasted Turbot served on a Three Onion Risotto with Baby Vine Tomatoes and Bacon Foam

Sixteen Pounds Ninety Pence

Honey Roasted Duck Breast with Cinnamon Spiced Couscous, Pak Choi and a Roasted Red Pepper Coulis

Fifteen Pounds Ninety Pence

Onion and Golden Goats Cheese Tart Tatin with a Warm Salad of Rocket, Pine Nuts and Butternut Squash

Fourteen Pounds Ninety Pence

Trio of Beef; Fillet on Celeriac Confit, Braised Shin of Beef wrapped in Spinach and Calves Liver on Onion Mash

Seventeen Pounds Ninety Pence

Medley of Seafood with Herbed Crushed New Potatoes, Wilted Greens and a Fresh Tomato, Basil and Lemon Dressing

Fifteen Pounds Ninety Pence

Pan Fried Line Caught Sea Bass on Creamed Potato with Caramelised Baby Fennel, Fennel Puree and a Vanilla Jus

Fifteen Pounds Ninety Pence

Rack of Lamb on a Cassoulet of Summer Beans and Rosemary with Dauphinoise Potato, Herb Oil and Black Pudding

Sixteen Pounds Ninety Pence

Slow Roasted Tamworth Pork Belly with Creamed Celeriac, Savoy Cabbage, Confit Potato and Apple Puree

Fifteen Pounds Ninety Pence

Baked Cod Fillet on Wild Herb Linguine served with a Brown Shrimp and Tomato Butter

Fourteen Pounds Ninety Pence

Thai Green Curry with Prawns, Chicken or Vegetables served with Rice

Nine Pounds Fifty Pence


Homemade Hereford Steer Beef Burger with Tomato and Mozzarella served on Foccacia Bread with Chips

Nine Pounds Fifty Pence


A Creamy Fish Pie finished with a Mature Montgomery Cheddar Mash

Eleven Pounds Fifty Pence


Strips of Fillet Steak cooked in a creamy Peppercorn Sauce served with Dauphinoise Potato and Roasted Vine Tomatoes

Eleven Pounds Fifty Pence


Beer Battered Fillet of Local Cod served with Chunky Cut Chips and Pea Puree

Nine Pounds Ninety Pence


Mussels steamed with Garlic, White Wine, Cream, Julienne of Summer Vegetables and Home Cut Chipped Potatoes

Eleven Pounds Fifty Pence


Chicken Satay served with Egg Fried Rice

Seven Pounds Ninety Pence


Smoked Haddock Fishcakes served with a Poached Egg and a Chive Beurre Blanc

Eight Pounds Ninety Pence

Vanilla Cheesecake served with a Mango Foam

Five Pounds Ninety Pence


Banana Parfait with Caramelised Banana and Butterscotch Sauce

Five Pounds Ninety Pence


A Rich Chocolate Teardrop with a Cointreau Anglaise

Five Pounds Ninety Pence


Hazelnut Creme Brulee served with Vanilla Shortbread

Five Pounds Ninety Pence


"A Tasting of Blackberries" – Blackberries with Cream and Meringue, Blackberry Jelly and Blackberry Milkshake

Five Pounds Ninety Pence


Assiette of Desserts (for those who cannot choose from above, why not try a sample of them all!)

Six Pounds Ninety Pence


A Selection of Ice Creams

Five Pounds Ninety Pence


A Selection of British Cheeses with Damsel Wheat Wafers and Quince Jelly

Six Pounds Ninety Pence

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