Pop-up restaurant in the new pavilion.
Fine Dining at Abbotsbury Subtropical Gardens with Nick Holt.

Winner of South West Wedding Caterer of the Year 2017.
Upcoming lunchtime date 12 – 3pm:

4th October.

Half-price entry to the Gardens after your meal.

Nick Holt with Canapes

Suppliers:

My name is Nick Holt and I’m the Head Chef and owner of Dorset Fine Dining.

Speaking for us all at Dorset Fine Dining we are over the moon to be working with Abbotsbury Subtropical Gardens on their new project.  It has so much potential for weddings and events of all kinds.

We will be doing a series of pop up restaurants there using locally sourced, seasonal, free range and sustainable produce, however at the same time allowing us the freedom to utilise ingredients further afield. We are very much looking forward to the months ahead and a long and mutually beneficial relationship.

I have a great passion for cooking which I have being doing now for over 20 years! I try to find small individual producers who can provide me with quality seasonal ingredients. Although this is important to me I also allow myself the freedom to explore further afield and discover excellence from beyond the locality.

I am very fortunate to work in Dorset with its abundance of high quality produce.

I had a wonderful start to my career, being trained in classical French cuisine under the first British Chef to gain a Michelin Star with the Roux brothers at Le Poulbot in London. Using those classical methods as a basis, I think I have been able to carve my own niche.

The food should speak for itself, I try not to overcomplicate my dishes with too many flavours and elements.

Current Menu

To Start

Roasted Beets, goats curd, squash, mizuna , olive oil, toasted pumpkin seeds

Roasted pigeon breast, toasted hazelnut, orange and beetroot salad, hazelnut dressing

Seared scallops, raspberry, smoked bacon and garlic croutons, dressed leaves (supplement £3)

Mackerel pate, cured and torched fillet, gooseberry compote, grilled sour dough

To Follow

Roasted breast of guinea fowl, bread sauce, bacon rolls, rich gravy, roasties, seasonal vegetables

Fillet of sea bass, chargrilled bean and courgette salad, citrus dressing, micro new potatoes

Fillets of sole, mussel bisque, mussels, samphire, micro new potatoes

Roasted butternut squash, blue cheese, roasted nuts, rocket

To Finish

Warm dark chocolate tart, chocolate soil, vanilla ice cream and salted caramel

Blackberry and apple, toasted oat crumble, vanilla custard

Vanilla panna cotta, pineapple and basil, homemade vanilla shortbread

Stilton, port and walnut pate, crackers, celery and chutney

Two course menu: £28.50pp
Three course menu: £35.00pp

Coffee and chocolate truffles: £3.50

* Please note that this is a sample menu and could be subject to change. Please let us know when booking if you have a particular preference or dietary requirement.

Please note our 20% off food for Season Ticket holders does not apply to the Pop-up Restaurants events at Abbotsbury Subtropical Gardens.

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