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Just yards from the beach, sea & pier, this glass-fronted building draws attention. The outside tables make the most of the setting, while within, the natural colours used in the modern,
open-plan room where the chefs beaver away in full view, work well within a design that maximises the sea views. Fresh fish (from local waters as well as Brixham & Billingsgate) dominates, but
there is sufficient choice to please meat lovers. Lunch brings a selection of inexpensive, popular dishes such as good beer-battered cod, burgers (made from prime fillet steak), & mussels, all
served with fries, while in the evening the cooking has a contemporary outlook with a typical meal taking in dill & gingerbread mustard-cured salmon gravadlax, then baked fillet of halibut with
creamy mash & buttered spinach, or fillet steak with sautéed potatoes & cherry vine tomatoes.
I do like to be beside the seaside. Perhaps not so much on a damp and windy January day in Bournemouth, but the glass-fronted West Beach restaurant, mere yards from the town's famous beach, was quite a cosy place to stare out at the grey surf beating on the shore, before we strolled along the promenade and found some rather classy beach huts. But would the West Beach similarly unite style and function? As often, the answer is a non-committal 'yes and no'. Unsurprisingly, fish dominates the main menu and the changing specials board, although I might have expected the former to be shorter and the latter...
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