The White Brasserie Company is set to launch The Oaks in the Dorset coastal town of Highcliffe, Christchurch, on 1 July, offering the reassuringly familiar with something a little different.
The pub brasserie's menu is characterised by dishes featuring impeccably sourced ingredients with attention paid to seasonality, sustainability, quality and flavour.
French brasserie must-trys include chicken liver parfait; Wyke Farm cheddar cheese soufflé, duck confit, boeuf bourguignon and chateaubriand whilst more international flavours come in the form of plates such as gunpowder chicken with papaya salad; Moroccan lamb tagine and Malabar fish curry with toasted coconut.
Classics feature aplenty with smoked salmon and haddock fishcakes, homemade pie of the week; free range Cornish beef burger and, as one would expect from a pub, fabulous Aubrey Allen Sunday roasts served with bottomless rich gravy, roasties, cauliflower cheese and seasonal vegetables.
For a lighter bite, the bar menu offers some delicious treats and, from 1 August, the family-friendly pub will be offering a monthly-changing set menu.
The same care has gone into the drinks, with a carefully curated selection of classic cocktails, spirits, and a strong wine list from across the Channel and further afield all waiting to be explored alongside a cracking selection of ales and beers.
The Oaks pièce de résistance are the three colourful beach huts, which are characteristic of the coastal backdrop.
The expansive south-facing Garden Room runs the length of the building and overlooks the alfresco decked dining area, where party perfect festoon lighting creates an entertaining festival-style atmosphere.
