-
Opening Hours
May Opening Hours
- Sun – Sat (all week) 10am – 5pm
Breakfast 10am – 11.45am
Lunch 12 noon – 3pm
May Events:
Sea Food & Wine tasting evening, 11th
Spring Tide, 19/20thOur opening times are always weather dependant.
- Sun – Sat (all week) 10am – 5pm
Sample Menu
Line caught Portland Bill wild Sea Bass, roasted whole, rosemary, lemon, olive oil and Cornish sea salt, new potatoes and salad.
£24.50Hot Shellfish platter for 2; Burton Bradstock Lobster, West Bay Crab, Langoustines, crevettes and scallops, steamed in white wine, chilli, ginger, garlic and cream.
£60.00Lyme Bay Lemon Sole, grilled with Cornish sea salt and olive oil, new potatoes and salad.
£19.95Line caught Lyme Bay Mackerel fillets, red pepper and red onion salsa, salad and organic wholemeal bread.
£10.50Customer Comments
“Hello! We came here for Mum’s birthday – special 65th – and we all agreed how amazing the food is, delivered with a speedy service! “
Hive Beach Café – The Video
Find Out More
Recipes
The Hive Beach Café Cookbook – available now for Christmas
The Hive Beach Café Cookbook – the ideal Christmas gift ‘The perfect introduction to seafood cookery, courtesy of Dorset’s coolest beachfront café.’ Lesley Waters The Hive Beach Café Cookbook, featuring more than 100 fish and seafood recipes divided into four seasons, is now available to buy. The ultimate Christmas gift for anyone who loves seafood [...]
Pan fried John Dory with wilted spinach and sorrel sauce (for 2)
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
Pan Fried Squid with Spring Onion, Chilli, Coriander and Lime Butter
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
