Send to a friend

Print

del.icio.us this

Digg this

Rick Stein at Bannisters

Under Julian Lloyd’s stewardship, UK chef Rick Stein’s restaurant mixes South East Asian and European flavours with South Coast produce – and perhaps big-city prices – and mostly hits the mark. An entrée of grilled scallops with hazelnut and coriander butter is heavenly, as is the gutsy Singapore crab, a bold explosion of garlic, coriander, chilli and sweet crab served in its shell. Less successful is the Goan vindaloo. Although complex, the sauce is curiously watery. The vanilla butter vinaigrette, served with the snapper fillet, is more sweet than savoury and will divide diners. As will the service. Some may find it lacks grace; others will find it unpretentious, which is exactly what the seaside location demands. The dessert selection plate, including a perfectly gooey fondant, provides a rich end to the meal, while the well-priced wine list and ocean vistas complete an extremely pleasant package.