Upcoming events.
Mothers Day
Are you looking for the best way to treat Mum this year?
Our Sunday Roast is legendary and in honour of all the wonderful Mums out there this year we are tweaking our Sunday menu to make it extra special for that extra special person in our lives!
Treat the table to a delicious Sharing Chateaubriand Roast for 2, or a whole shoulder of lamb for 6.
Our Swanage Bay hand dived scallops will be arriving early in the morning for our exquisite scallop starter.
And we hope you’ve left room for our insatiable home made Sticky Toffee Pudding smothered with Creme Anglaise.
Bookings are absolutely necessary to ensure you do not miss out.
Valentines Day
Celebrate that special someone with us here at The Rope and Anchor this year and let us look after you in style. Booking is advised.
Starters
Baked Camembert sharer £16.95
Pan fried Scallops, pea puree, chorizo, lemon butter £13.95
Crispy Seitan Bao Bun, Korean BBQ sauce, coconut and lime yoghurt £7.95
Smoked Duck and grilled peach salad, pomegranate molasses £8.95
Mains
Chateaubriand, bloody mary tomato, mushroom, chips £79.95 (pre order)
Dill crusted Sea Bass, Jersey royal potatoes, fine beans, champagne Berru Blanc £20.95
Chicken breast stuffed with tomato and mozzarella, thyme pomme puree, tender stem broccoli, red pepper coulis £21.95
Asparagus ricotta and tarragon raviolo, poached egg, hollandaise foam £19.95
Desserts
Dark chocolate torte, homemade mint choc chip ice cream £7.50
Strawberry and profiteroles sharer £12.50
Tirimisu £7.50
Dorset cheeseboard £12.50
Christmas at The Rope and Anchor
Christmas Fayre Menu 3 Courses £39.95
Join us at The Rope and Anchor for a Christmas to remember! Our delicious Christmas menu will be available from the 1st to the 24th December. 3 course menu £39.95 2 Course menu 34.95 Pre-orders are required for all Christmas Fayre bookings, a £10 deposit per person will be required to secure your booking.
Forest
Seven Courses of dishes created with our national woodlands at the heart of them.
Join us for an incredible evening of dishes created using the finest, freshest, and foraged ingredients. We've pulled out all the stops on this one.
Cherry smoked goats cheese, beetroot crisp
Pheasant wellington, baked fig, redcurrant jus
King oyster mushroom, Stilton and chestnut gratin
Loin of wild boar with honey, pumpkin puree, wild blueberry sauce
Oak smoked chalk steam trout, pickled baby vegetables
Roast haunch of venison, baby leek and raised banana shallot,
pickled shimeji mushrooms and blackberry
Baked pear, chestnut ice cream hazelnut brittle
Booking early is advisable!