Monday – Friday: 10am-3 pm Breakfast served between 10am-11.45 am. Lunch served between 12pm – 2pm. Closed at 3pm.
Weekends: 10am – 4 pm. Breakfast served between 10am-11.45 am. Lunch served 12pm – 2.30 pm. Closed at 4pm
Please note: Our opening hours are always weather dependent so please telephone if unsure.
Telephone the Hive: 01308 897070Watch House Café
Opening Times March 2014
Closed Mondays & Tuesdays
Wednesday to Friday
9am to 3pm
Saturday and Sunday
9am to 4pm
Contact the Watch House
Telephone the Watch House: 01308 459330
Line caught Portland Bill wild Sea Bass, roasted whole, rosemary, lemon, olive oil and Cornish sea salt, new potatoes and salad.
Hot Shellfish platter for 2; Burton Bradstock Lobster, West Bay Crab, Langoustines, crevettes and scallops, steamed in white wine, chilli, ginger, garlic and cream.
Lyme Bay Lemon Sole, grilled with Cornish sea salt and olive oil, new potatoes and salad.
Line caught Lyme Bay Mackerel fillets, red pepper and red onion salsa, salad and organic wholemeal bread.
“Relaxed, friendly atmosphere. Happy staff. Great choice of drinks and cake!”
Hive Beach Café – The Video
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Impress your guests with a sophisticated cocktail this New Year. You don’t need a drinks cabinet heaving with weird and wonderful spirits either. Our own Jen George is the Hive’s queen of cocktails so we’ve got a few of her top tips and simple recipes for delicious alcoholic and ‘drivers’ cocktails in the run up […]
Food inspired treats and decorations for your tree… If you need to keep the kids busy at the weekend (or you’re just obsessed with creating your own Great British Bake Off-style showstoppers) then these biscuits will be right up your street. Once you’ve got the recipe down, hand them over to any artistic types for […]
Pan fried John Dory with wilted spinach and sorrel sauce (for 2). 2 fillets of John Dory 200g each. 2 handfuls of washed spinach
1 bunch of sorrel, Butter, Salt and pepper, Splash of white wine 50ml, Double cream 100ml
Ingredients: 4 squid and tentacles, cleaned and sliced into even pieces 4oz unsalted butter 1 red chilli deseeded and roughly chopped Handful of coriander 5 spring onions chopped roughly 4 limes, zested and juiced