Restaurant Roots

The sun is out! Why not book a table on Sunday night for one of these lovely cocktails. Quote FacebookMojito on booking to receive a free Mojito on arrival. #bournemouth #mojito #summer #biodegradable

Summer on the plate. Tomato essence, summer vegetables, mascarpone agnolotti

Chef Jan has been busy making Mascarpone and Pine Nut Agnolotti ready for the lunch menu this week. When he was an apprentice he went to his head chef and said, “I want to learn to make fantastic pasta and Gnocchi”, so he was sent to Venice for 6 months, where all he made for 6 months was pasta and Gnocchi. Needless to say he is a dab hand 😄

We love a bit of Theater. Table service is a big part of our Roots experience.

Salad and frozen yoghurt, mustard and linseed. Second serving on our discovery menu.

Just to let everybody know, we are open Sunday nights for our dinner tasting menus.

Attention to detail. Quality can’t be rushed

🚨🚨🚨Booking Update🚨
Due to a cancellation of a large party spaces for Friday night dinner ( 21st of June ) have become available. Let us know if you fancy a taste of Roots.
... See you soon Team Roots
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Flavours of our June dessert. New Forest Raspberries, Coconut and Lemon Verbena

Restaurant Roots: handcrafted, skilled and responsible. 3 very important words we follow to deliver what we call the Roots Experience.

We love asparagus, sadly we are edging closer to the end of this years season. Here a little asparagus snack we were serving this season. With morel mushrooms, black Forrest ham and sour dough crisp.

A private party here at Roots promises to be a totally unique experience. Bespoke tasting menu, exclusive use of the whole restaurant and total attention to detail.

Strawberry season is in full swing. Here we have our little crazy strawberry, elderflower and white asparagus dessert. Super delicious.

Baba ganoush a little snack for the discovery menu

English peas, rice and coconut a long-standing Restaurant favourite

Poole oyster with dill wasabi and passionfruit is chefs jan favourite start to the meal.

A few roast dinner carrots on the pass. Super delicious according our guests this weekend.

Our Quail, served with cherries, black garlic and girolles mushrooms.