• Opening Hours

    Opening Hours

  • Location

    Location

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    Menus

  • Reservations

    Reservations

  • Children Welcome

    Children Welcome

  • Established 1960

    Established 1960

  • Sustainability

    Sustainability

  • Gift Vouchers

    Gift Vouchers

  • Wine List

    Wine List

  • Newsletter

    Newsletter

Take a Virtual Tour of the Restaurant

Down at the Riverside this Summer

West Bay is always special but when the sun is shining it really is at its best.    Last week was very hot and sunny and we are all keeping our fingers crossed that this will continue for the rest of July and August. In August, to accommodate increased demand, we will be opening every day […]

Pan Fried John Dory with Wild Garlic & Hazelnut Crust, Squid Ink Risotto with Sauteed Samphire, Cockles & Broad Beans

Pan Fried John Dory with Wild Garlic* & Hazelnut Crust,  Squid Ink Risotto with Samphire Cockles & Broad Beans (Serves 6) By Head Chef, Tony Shaw *when not in season use fresh herbs eg.basil, parsley and coriander) Squid Ink Risotto 200g risotto rice 8g squid ink ½ onion, finely diced 2 cloves crushed garlic Small […]

A Right Royal BBQ

We’d  like to say a big thank you to everyone that braved the weather and attended our BBQ on the lawn to celebrate the Queen’s 90th Birthday.  We enjoyed your company  

“A Right Royal BBQ” Sunday 12 June

We are pleased to invite you to “A Right Royal BBQ” on the lawns of the Riverside (weather permitting) to celebrate the Queen’s 90th Birthday on Sunday 12 June from 12 noon until 4pm. A delicious choice of local fish and shellfish will be cooked and served on the lawn. Come and enjoy a seafood […]

Taste of the West Gold Award 2016

The team is delighted to have been once again awarded a Taste of the West Gold Award in the Restaurant Category.

Pan Fried Hake Fillet with a stuffed Razor Clam

Pan Fried Hake Fillet with a Razor Clam stuffed with Samphire Grass, Pancetta, Broad Beans & Picked Shallots with a Truffle Hollandaise and chargrilled Asparagus Serves 4  By Head Chef, Tony Shaw   INGREDIENTS 4 x 200g Hake Fillet 1 knob of butter Sea salt & black pepper  1 tsp olive oil 2 bunches of […]

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 […]