103 Upper Bristol Road, Weston-super-Mare, North Somerset, BS22 8DN
enquiries email: info@duets.co.uk
Telephone reservations only: 01934 413428

                  Dinner Menu               

To Start Your Meal

Lobster and prawn Bisque    
 A rich fish soup accompanied with spicy rouille and cheese croutons.

Portabella Mushroom   
Grilled with lardons of bacon ,black pudding and chorizo topped with a poached egg and glazed with hollandaise sauce .

Crown of melon
Filled with tropical fruits and berries on a contrast of fruit coulis.

Gravlax  and Prawn Salad      
Home cured slices of Salmon with a lemon and dill creme fraiche dressing  .

Goats Cheese   
Baked in won ton pastry with Heritage beetroot,sundried tomatoes pine nuts and pesto dressing .

Main Courses

Breast of Duckling       
Honey roasted pink ,sliced onto sauteed spring greens with a port wine and redcurrant sauce.

Whole Brixham Plaice          
Panfried in lemon and dill butter with mini caper berries .    

 Duet of West Country  of Pork  
Slow cooked crispy belly pork and roast tenderloin sliced onto a parsnip puree with a cider gravy .     

Butternut Squash Risotto     
Cooked with sundried tomatoes and pesto,topped with parmesan shavings .

Calves Liver  
Pan-fried in sage butter topped with smoked bacon and beer battered onion rings . 

Main courses served with dauphinoise potatoes and bowls of seasonal vegetables


Mango and passion fruit Ice Cream 
Served in a brandy snap basket garnished with fresh fruit. 

Sticky Toffee Pudding 
Served with warm fudge sauce and vanilla ice cream.

 Hazelnuts Meringues

Filled with Strawberries and Chantilly cream, accompanied with summer fruit compote. 

 Dark Chocolate Tart
 With raspberry sorbet and a hint of orange. 

Orange and Grand Mariner Crème Brulée   

With Shortbread biscuits.

Trio of Desserts
Dark chocolate brownie, brandy snap filled with Peanut butter ice cream and a raspberry and Vanilla Panacotta.

Cheese Board
A selection of English and cheeses.

Two Courses 28.50 Three courses 32.50 per person

Chefs recommendations

To Start your Meal

Brixham Scollops    
Sauteed with cidar and cream ,placed on leeks and bacon.

 3.00 supplement to dinner menu

 Parma Ham and Figs     
Accompanied with tossed salad leaves and caramelized walnuts drizzled with a honey and mustard dressing .
3.00 supplement to dinner menu

Main Courses

Fillet of Beef 
Rolled in rock salt and garlic, roasted pink sliced on to champ with  wild mushroom sauce  .

5.00 supplement to dinner menu

Rack of Spring Lamb    
Honey roasted with a mint and herb crust and  a red wine and rosemary gravy.

 5.00 supplement to dinner menu

Example of Blackboard menu which changes weekly

Cornish Sardines  
Grilled with garlic butter,sat on bruschetta ,topped with cherry vine tomatoes .
  3.00 supplement to dinner menu

Whole Baby Turbot 
Grilled with lemon and dill butter  with new season asparagus tips .
 5.00 supplement to dinner menu

If you have any dietary requirements or allergies please inform us as you order each
course as some of our dishes contain nuts


We are available for small private parties + wedding receptions