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Source locally when best, cook seasonally, serve uncomplicated honest food
The dining room has a calm and unpretentious coastal feel with a dark oak floor, driftwood tables, clean white walls and New England shutters on the expansive windows. There is a terrace to the
front of the dining room, where food and drink is served in the warmer months, shaded by day and candlelit at night.
The menu’s are in tune with both the seasons and our location and reflect this with virtually all our fresh ingredients sourced within 30 miles of us. Sitting behind the dunes, fish is naturally a
big part of what we offer, both as part of our seasonal menu’s and our selection of daily changing fish specials that are normally only hours old and served ‘naked’ with little to mask their
just-caught freshness. Our meat is sourced from local farmers, most within 10 miles of us, some of it organic, all of it ‘slow reared’ and hung to be at its best.
I can’t talk about The Gallivant without mentioning the food, where not only the hotel guests eat, but where people go specifically to dine. The nautical driftwood theme continues into the restaurant. During the day the light and airy décor works well, but could benefit from having some warmer hues dotted about to make evening dining that little bit more comforting. However, the vibe is unpretentious and relaxed.Recently promoted head chef, Ben Fisher, previously of The French Laundry, heads their 2AA Rosettes ‘Beach Bistro’. Most of the produce is locally sourced and the menu reflects this with reasonably...
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