Kings Rhodes Brasserie

Knowing that the old King's Arms Hotel had been closed for three years and that the site was being redeveloped a table was reserved at the newly reopened Kings Rhodes Restaurant in Castle Street, Christchurch, with just a little trepidation.

British hospitality has been a key feature of this local historic inn since 1669 and under new ownership continues to do so but with considerable style, professionalism and enthusiasm.

Under the guidance of the celebrated chef Gary Rhodes, Kings Rhodes has created a restaurant that is immediately welcoming by its ambience, décor and young front of house team. You are greeted warmly and respectfully, offered either an opportunity to relax in the elegant and bustling lounge bar or to take your reserved table.

The brasserie menu delights with a comprehensive range of sharing plates, main courses and puddings and delights again with a remarkably reasonable price structure. Starters from £4.70, main courses from £10.50 and with puddings at £6 you can certainly either indulge or refrain as the pocket or waist dictates. Seared tuna, sesame mustard green beans, red onions and radish proved to be a crisp, colourful, tasty and fresh starter. The slow roast belly of pork, black pudding, apple and three mustard sauce was a traditional main course combination well executed and exceedingly filling.

All the dishes ordered were elegantly but simply presented and were of the highest quality. In their own words their new Kings Rhodes Brasserie is "the home of simple eating with tones of French cuisine"

This restaurant is an excellent, modern, yet very traditional addition to the already comprehensive Christchurch restaurant arena. Enjoy it for lunches, dinners, snacks or for that special event. Dress casually or to impress, you will be warmly welcomed.

Kings Rhodes Brasserie, 18 Castle Street, Christchurch, Dorset, BH23 1DT

For more information visit: www.kings-rhodes.co.uk or telephone: 01202 843434
Words by Martin Spooner: This e-mail address is being protected from spambots. You need JavaScript enabled to view it