103 Upper Bristol Road, Weston-super-Mare, North Somerset, BS22 8DN
enquiries email: info@duets.co.uk
Telephone reservations only: 01934 413428

Dinner Menu

To Start Your Meal

Spiced Butternut Squash Soup    
 Flavoured with coconut milk, served with cheese straws .

Crown of Melon
Filled with fruits and berries, placed on a contrast of fruit coulis

Tian of Smoked Salmon   

A Crab and prawn mousse placed between slices of smoked salmon with cucumber tagliatelle and lemon mayonnaise.   

Portabella Mushroom
Pan fried with chorizo, black pudding and lardons of bacon, topped with a poached egg and glazed with hollandaise sauce.

Somerset Goats Cheese
Deepfried in crispy panko breadcrumbs ,with honey roasted beetroot and caramelized walnuts drizzled with a pesto dressing .

Main Courses

Breast of Quantock Pheasant 
Roasted with a tarragon and pistachio mousse, wrapped in smoked bacon placed onto sautéed winter cabbage with a confit leg bon bon

Fillet of Devon Hake  
Grilled with dill and caper butter ,with a light lemon crumb ,placed on creamed leeks   

Tamworth Cheese and Spinach Tart
With a roasted red pepper sauce

 Honey Roasted Tenderloin of Pork

Filled with an apple and prune stuffing wrapped in Parma ham, sliced onto a parsnip puree with sage gravy 

Breast of Free Range Chicken    
Sautéed with a selection of woodland mushrooms cider and cream   

Main courses served with dauphinoise potatoes and bowls of fresh vegetables.

Dessert Menu

Peanut Butter and Toffee Ice Cream 
Served in a brandy snap basket garnished with fresh fruit and warm choclate sauce.

Homemade Christmas Pudding 
Served with warm spiced rum custard.    
Cappuccion and Bailys Cheesecake 
 Placed on an Amoretti biscuit base with fresh  raspberries and coffee sauce .

Mango and Passion Fruit brulee  
with shortbread biscuits.

Treacle Tart  
  Hint of orange and ginger accompanied with Devon clotted cream  

Trio of Desserts
Dark chocolate brownie, brandy snap filled with white chocolate ice cream and a milk chocolate and raspberry

Cheese Board
A selection of English and Continental cheese

Two courses £31.75  Three courses £34.75

Chef’s recommendations

 To Start Your Meal

Trio of Duck Appetizers
Duck liver parfait, crispy duck pancake and char grilled breast with bramble vinaigrette, chutney and mango salsa                                

                                                                          £3.00 supplement to dinner menu

Squid and Prawns      
Stir fried with pickled ginger soy and lime ,placed on a stir fry of vegetables   
                                                                          £3.00 supplement to dinner menu

Main Courses

Fillet of Beef

Roasted pink ,with garlic and sea salt and a  green peppercorn and brandy sauce     
                                                                           £6.00 supplement to dinner menu

Loin of Exmore Venison 
Gently roasted sliced onto braised red cabbage with a redcurrant and port wine sauce   
                                                                           £6.00 supplement to dinner menu

We also have a weekly specials board using the best of Brixham fish Market


If you have any dietary requirements or allergies please inform us as you order each
course as some of our dishes contain nuts.

Vegan Menu available on request




We are available for small private parties + wedding receptions Lunch and Dinner