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Contemporary cooking based on sound traditional techniques in a plush dining room named after former guest Oscar Wilde. The seafront location is matched with a menu particularly strong on fish,
though carnivores are given plenty of choice, too – in the form of New Forest venison or Dorset spring lamb, say. Local sea bass and scallops will often feature among the specials, perhaps
accompanied by a herby mash or risotto. Staff, tables, and diners are all smartly dressed to fit in with the wood-panelled, chandeliered surroundings.
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