nosh.guru

Michelin Guide-listed fine-dining tasting-menu restaurant in Poole from chef Alex Naik. Three tasting formats (13-plate, 6.5-plate, 4-plate) plus a Sunday a la carte, with local, seasonal and foraged produce and Indian/Borneo-inflected dishes such as curry-spiced monkfish.

UNCLAIMED
british
modern-european
tasting-menu
fine-dining

CALL+44 1202 376635 DIRECTIONSBH14 9BY ORDERcopy & call

222 Ashley Road, Poole, BH14 9BY

thirteenrestaurant.com

info@thirteenrestaurant.com

Tasting Menus

3 ITEMS

13 Plate Tasting Menu
Signature 13-course tasting menu. Sample courses: courgette with za'atar; black pudding with truffle; mascarpone with date; goat with lime; bream with citrus; tomato; beef with harissa; sole with scallop; pea with broad bean; chicken with onion; tonka with tayberry; strawberry with long pepper; petit fours. Dinner Wed-Sat. Whole table on the same menu.
£135 (per person)
6.5 Plate Tasting Menu
Six-and-a-half-course tasting menu. Sample courses: bass with citrus; tomato; chickpea with lovage; gurnard with tamarind; chicken with onion; tonka with amaretto; elderflower with apple. Dinner Wed-Thu; lunch Thu-Sat. Whole table on the same menu.
£90 (per person)
4 Plate Tasting Menu
Four-course tasting menu, served at lunch Thursday to Saturday. Whole table on the same menu.
£60 (per person)

Sunday A La Carte

9 ITEMS

Chicken leg terrine
Cauliflower puree, Chinese cabbage, pickled shallots, chicken skin. Part of the £80pp Sunday a la carte.
£80 (per person (6 courses))
Wild line-caught Poole Bay bass ceviche
Citrus segments, fish sauce and honey pearls, lemon verbena. Part of the £80pp Sunday a la carte.
£80 (per person (6 courses))
Isle of Wight heritage tomato salad
Balsamic cherry tomato, 3cl tuille, spiced tomato and onion chutney. Part of the £80pp Sunday a la carte.
- vegetarian
£80 (per person (6 courses))
Roast rib of beef
Beef-dripping potatoes, honey-roast parsnip, truffled cauliflower cheese, hispi cabbage, Yorkshire pudding. Part of the £80pp Sunday a la carte.
£80 (per person (6 courses))
Cornish gurnard
Courgette puree, tarragon gnocchi, tamarind, beurre blanc, trout roe. Part of the £80pp Sunday a la carte.
£80 (per person (6 courses))
Chickpea and miso panisse
Walnut and raisin puree, caper powder, frisee salad, ajoblanco, pickled lovage, lovage oil. Part of the £80pp Sunday a la carte.
- vegetarian
£80 (per person (6 courses))
Strawberry sponge
Long pepper cremeux, strawberry gel, long pepper meringue and pineapple sage. Part of the £80pp Sunday a la carte.
- vegetarian
£80 (per person (6 courses))
Dark chocolate ice cream
Plum puree, pickled plum, dark chocolate soil, charred plums. Part of the £80pp Sunday a la carte.
- vegetarian
£80 (per person (6 courses))
Selection of British cheeses
Prune and balsamic fig chutney, caraway and sesame seed crackers. Part of the £80pp Sunday a la carte.
- vegetarian
£80 (per person (6 courses))

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Thirteen Restaurant

Menu — 12 items