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

Spiced Parsnip Soup 
 Flavoured with coconut milk, served with cheese straws .

Crown of Melon
Filled with fruits and berries, placed on a contrast of fruit coulis

Game  Terrine
Tender pieces of rabbit,pigeon and ham hock served with an apple and pear chutney tossed salad leaves and toasted brioche.

Shellfish Gateau   
Crab,crayfish tails and prawns layered between slices of smoked salmom with a cucumber salad and lemon mayonnaise .   

Portabella Mushroom

Pan fried with chorizo, black pudding and smoked bacon, topped with a poached egg and glazed with hollandaise sauce.

Main Courses

Breast of Quantock Pheasant 
Roasted with a tarragon mousse ,placed onto sauteed winter cabbage with confit leg bon bons .
Fillet of Newlyn Cod 
Panfried in lemon and brown shrimp butter ,placed on wilted spinach .

Waterloo Cheese & Asparagus Tart
Baked in short crust pastry with red onion marmalade topped with pine nuts and cherry tomatoes.


Tenderloin of West Country Pork
Wrapped in pancetta ,roasted with a prune and sage stuffing,sliced onto creamed leeks with cider gravy.

  Breast of Free Range Chicken    
Sauteed with wild mushrooms in a white wine and cream sauce .   

Main courses served with dauphinoise potaoes and bowls of fresh vegetables.

Dessert Menu

Peanut Butter and Toffee Ice Cream 
Served in a brandy snap basket garnished with fresh fruit and warm chocolate sauce.

Sticky Toffee Pudding  
Served with warm fudge sauce and vanilla ice cream .    
Lemon Tart  
Accompanied with clotted cream and a winter berry compote. 

Irish Chocolate Cake 
 A Baileys flavoured light cream and chocolate sponge garnished with raspberries .

Mango and Passion Fruit brulee  
with shortbread biscuits.

Trio of Desserts
Dark chocolate brownie, brandy snap filled with white chocolate ice cream and a Orange and Grand Marnier Panacotta.

Cheese Board
A selection of English and Continental cheeses

Two courses 29.00 Three courses 33.00

Chefs Recommendations

To Start Your Meal

Trio of Fish appetizers   
Scallop in crispy panko breadcrumbs  with a ginger and orange sauce,tian of shellfish,and cajun spiced prawns.
3.00 supplement to dinner menu

Duck Livers    
Panfried with soy and garlic served with an orange and caramelized pecan nut salad   
3.00 supplement to dinner menu

Main Courses

Fillet of Beef
Roasted pink ,placed on horseradish mash with a pink peppercorn and brandy sauce     
5.00 supplement to dinner menu

Loin of  Venison 
Gently roasted Sliced onto braised red cabbage with a redcurrant and port wine sauce   

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.


Example of our Black Board Menu Using the Best of Brixham Fish Market
which changes weekly 

River Fowey Mussels   
Steamed in Thatchers Cider with garlic,corriander and cream

3.00 supple to dinner menu 

Fillet of  Brill  
Poached in champagne and cream ,with smoked salmon pieces 
5.00 supplement to dinner menu

We are available for small private parties + wedding receptions Lunch and Dinner

Opening times: Evenings, Wednesday to Saturday ~ Lunch; Friday and Sunday