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    Reservations

  • Children Welcome

    Children Welcome

  • Established 1960

    Established 1960

  • Sustainability

    Sustainability

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    Gift Vouchers

  • Wine List

    Wine List

  • Newsletter

    Newsletter

Take a Virtual Tour of the Restaurant

Sparkling Strawberry Jelly with Shortbread & Lemon Cream

Recipe by Patisserie Chef, Siobhan Daly – Sparkling Strawberry Jelly with Shortbread & Lemon Cream – Serves 4 INGREDIENTS Jelly: 250g strawberries – hulled 150g caster sugar  6 leaves of gelatine  500ml cava/champagne  250g water Shortbread: 8oz butter 4oz caster sugar  6oz plain flour 6oz cornflour Lemon Cream: 500ml double cream 50g icing sugar Juice […]

Monkfish Wrapped in Parma Ham, Sauteed Samphire, Truffled Hollandaise & Beetroot Soaked New Potatoes

Recipe by Sous Chef, Stefan Brown : Monkfish Wrapped in Parma Ham, Sauteed Samphire, Truffled Hollandaise & Beetroot Soaked New Potatoes – Serves 4 The night before prepare the potatoes:     500g new potatoes     1 large beetroot Peel new potatoes and beetroot.  Dice the beetroot and bring to the boil with the […]

Best Restaurant in Dorset – Blackmore Vale Magazine

Copy of article written by Tracey Ramsbottom of Blackmore Vale Magazine featured in the magazine in March 2016 It’s testament to its’ appeal and reputation that when I visited The Riverside on a wet weekday lunchtime in out-of-season October 2015 and again in February, it was packed. In an economic climate which sees pubs and restaurants […]

Weldmar Hospice Trust Lunch raised £1845

The popular Weldmar Hospicecare Trust’s  annual charity lunch held at the Riverside Restaurant ,West Bay raised a record £1845.   The lunch was attended by 78 guests from around Dorset who  received an aperitif on arrival before sitting down to enjoy a delicious two course lunch of grilled sea bass with truffle hollandaise, purple sprouting broccoli […]

PLANETS Fundraising Lunch

On Thursday 17th March the The Riverside hosted a Fundraising Lunch  for PLANETS, a Charity based at Southampton General Hospital, dedicated to defeating Pancreatic Liver and NeuroEndocrine TumourS (NETs) .  The 72 guests  were greeted with a welcoming drink and canapes, followed by a delicious meal provided by Head Chef, Tony Shaw and the team. PLANETS founder Neil Pearce, Consultant Surgeon and Associate Medical Director […]

Farewell to Front of House Manager – Suzi Turner

After working for 26 years as Front of House Manager we are sorry to inform all our regulars that Suzi has hung up her apron! She retired at the end of November 2015.  She celebrated with a 4 month holiday visiting Australia, New Zealand and Mauritius. “It astounds me that I have been working at the Riverside for […]

New Team Members

We are please to welcome the following new team members: Sous Chef – Stefan Brown Stefan is Bridport born and bred, is married to Paulina and has 2 children. After leaving school he worked at Chez Cuddy in Bridport before moving up to London to work in the kitchens of the French Restaurant L’Etranger in Gloucester […]

6-course Taster Menu with wine – Friday March 11 2016

Six-Course Taster Menu A glass of Kir & canapes on arrival Seaweed cured seatrout & black cow vodka & beetroot cured seatrout with watercress mayonnaise & pickled vegetables (heritage carrots & beetroot) Pinot Gris, Domaine Road, Central Otago, New Zealand 2013 Lobster consommé with a Brown Shrimp ravioli Tre Fiora, Greco di Tufo, Campania, Italy […]

Spanish Themed Evening Menu – Friday March 4th

Spanish-inspired 4-course Seafood Menu Friday 4 March 2016 A glass of either Sangria or Sherry on arrival Starters Tapas: Pan fried Gambas (shell on) with chilli, paprika & lime Salt Cod Stuffed char grilled red pepper Bresaola, Salami & serrano Cuttlefish croquette with squid ink aioli Whole harissa grilled sardine with a tomato, avocado, red […]

Shellfish Evening Menu – 26th February 2016

On arrival, canapés served with sparkling Kir Starters Pan fried Gambas (shell on) Thai style (coconut milk, chilli, coriander) Portland Crab & Scallop chowder Potted Brown Shrimps with Melba toast, pickled vegetables & watercress mayonnaise Lobster & wild mushroom arancini with a truffle hollandaise & a parmesan crisps Mains Whole grilled Lemon sole with steamed […]