The restaurant at the Menzies Bournemouth Carlton hotel has an excellent reputation. In the AA rosette award winning Frederick’s restaurant, you can savour a delicious meal against the sparkling backdrop of the Dorset seaside. By using some of Britain’s favorite ingredients and the finest seasonal produce, our head chef has produced some classic dishes as well as some of the most exquisite continental cuisine. Click here to view our Sunday lunch menu.
Providing an excellent choice, the four-star hotel in Bournemouth always delivers whether you’re relaxing with friends in our stylish cocktail bar, meeting colleagues in the lounge or celebrating with family.
We take particular pride in ensuring that meals for up to 180 delegates are prepared with the same passion and attention to detail as those served individually in our elegant Fredrick’s restaurant, where a formal dress code does apply.
Whatever the occasion, our staff will be delighted to welcome you.
SUNDAY LUNCH AT THE CARLTON
3 Courses – £16.95 per person / Children under 12 – £10.95
Afternoon Tea in Bournemouth
The Menzies Carlton Hotel is the ideal place to enjoy a relaxing afternoon tea in Bournemouth. Whether you are celebrating a special occasion or looking for a treat, relax on the terrace or in The Orangery, with a sea view it promises to offer an unforgettable setting. Along with the Carlton Traditional Full Afternoon Tea or Cream Tea we also offer the unique Afternoon Tea By The Sea which includes finger tea sandwiches, homemade scones, clotted cream and strawberry jam, ice cream in a cone, candy floss, marshmallows, cola cubes and nougatine with your choice of tea or coffee.
Download our afternoon tea menu.
Our chefs take great pride in serving fresh seasonal food. With great skill and by providing the team with creative freedom, our chefs have worked to create menus that are unique, special and taste fantastic.
Richard Allsopp, Executive Chef – Born in Birmingham, UK, Richard Allsopp has worked within 4 and 5 star hotels in Europe for several years. He started his career at The Belfry where he trained and progressed to Senior Sous Chef heading up the French restaurant and catering for three Ryder Cup’s during his position. From 1997-1998, Richard has his first Executive Chef position at Stoke Park Club, part of Small Leading Hotels in the World, where he successfully maintained 2 AA Rosettes. 2003 saw Richard move back to the South Coast where he joined the team at the Carlton and East Cliff Hotels. During this time the restaurant has been awarded an AA Rosette which he and the team have upheld for 10 years. He is passionate about using the freshest and most seasonal produce and his love of seafood and local produce reflects in the menus.
At the Menzies Carlton, we offer a dining experience full of tradition – yet you’ll find our service contemporary and stylish. We welcome hotel residents and non-residents alike into the restaurant, so whether you’re after a quick bite, quiet dinner or celebratory feast, we’ll cater to all of your requirements.