741W May 20% off food Website Offer

Receive a bottle of selected wine half price when you spend £25.00 on food.

Please click on the icon to download your voucher. We hope to see you at WestBeach soon.

£14.95 for 2 courses

Make your night out at the theatre even more memorable with a meal beforehand at the multi-award winning restaurant, WestBeach. Dine between 6pm and 7.30pm and benefit from the delicious set menu leaving you content and relaxed ahead of the enjoyment of the theatre.

Children are also welcome and we have a special menu just for them.

Please mention when booking that you require the pre-theatre menu. Call 01202 587785 to make your reservation.

Click on the image below to view the set menu:

T&Cs

• Not valid in conjunction with any other offer.
• Dining cards cannot be used with this set menu.
• Choose a starter and main OR a main and dessert.

 Please email your CV along with a statement about why you would like to work in our team and which position you are interested in to enquiry@west-beach.co.uk

Joining the chicest hotspots around the world, WestBeach is pleased to announce the opening of the Moet Ice Imperial Beach Terrace. Enjoy drinking this special new Summer drink in the sunshine on our stylish beach terrace.

If you have something special to celebrate or for any group bookings for the Terrace please contact Rebecca on 01202 306023 or at rebecca@west-beach who will handle your booking and any special requirements.

Give yourself a mid-week treat and enjoy 2-4-1 on all main courses at WestBeach when you dine between 6pm and 7.30pm every Wednesday.

Simply download your voucher using the link below:

2-4-1 Wednesdays Voucher

Members of the public are invited to nominate their favourite independently-owned establishments in their area.

To nomintae for this award please go to:

http://www.thegoodfoodguide.co.uk/feedback

WestBeach sincerely thank you in advance for any support you can offer us!

Serves 2

2 x John Dory fillets (about 140g each)

4 x purple potatoes

4 x baby leeks

4 x baby fennel

4 x baby carrots

Curly kale (optional)

100g cauliflower

100g unsalted butter

50ml double cream

Tarragon

Chervil

Parsley

Chives

Local cider

1. To make the purée, overcook the cauliflower and mix with cream and butter in a food processor until smooth.
2. Peel and cook potatoes. Once cooked, crush with a fork and add butter (about 10g)
3. Cook the baby vegetables in boiling salted water.
4. In a frying pan place John Dory skin-side down, and turn over once it is a nice colour.
5. Pour 200ml of cider over fish and the rest of the butter.
6. Cook on a medium heat until the butter thickens the cider.
7. Add cooked baby vegetables into frying pan with liquid reduction to reheat.
8. Once fish is cooked (about 6 minutes) remove from liquid and plate on dish with vegetables.
9. Chop the herbs and stir into the cider reduction
10. Pour herb dressing over fish and vegetables.

Serve and enjoy!

2 x 140g Sea Bass fillet

8 x shitake mushrooms

1 x red pepper (sliced)

2 x spring onions (sliced)

4 x Baby corn

1 x chilli (optional)

200g bean sprouts

200g egg noodles

1000ml Fish stock

1 x small piece of ginger

2 x cloves of garlic

Coriander (chopped)

Soy sauce

1. Heat a little oil in a pan and place fish skin-side down.

2. Cook the fish until the skin has turned a golden brown colour; turn over and cook on the other side for 2-4 minutes.

3. Meanwhile slice the vegetables and chop the herbs.

4. Place fish stock in a small saucepan and bring to the boil.

5. Once the fish stock is boiling, add all the vegetables apart from the coriander.

6. Add the chopped ginger, chilli and garlic, then finally season to taste with the soy sauce.

7. Simmer for one minute and add the coriander.

8. Serve the delicious steaming broth in a bowl plate with the fish carefully placed on top of the vegetables.

Enjoy!