Thursday, 3 November 2011

The Cliff Bar And Dining Canford Cliffs Bournemouth Dorse

Welcome to
The Cliff

Our opening times are:

Monday to Sunday from 11am
Dining room from 12 noon

Weekday Lunch & Early Evenings

If your lunch hour just isn’t long enough, pop-in for a quick bite from our bar menu with winter warming and sharing dishes available until 7pm. Don’t forget our Fixed Price Menu is also available Monday to Friday, from noon until 7pm with two courses for £12.50

Steak and Wine Supper Wednesdays

Make Wednesday your stop for the best steak specials in town and enjoy 50% off a bottle of red when you order one of our superb 21-day matured steaks!

Fabulous Fish Fridays

Join us on Friday for Fish Night when we showcase our chef’s talents with delicious fresh fish & shellfish specials plus white wines at half price! Get here early and treat yourself to our famous fish & chips at 50% off between 4 and 6pm!

Rothschild Supper Club

Simple, two people, two courses and a bottle of Rothschild wine for £40, indulge a little more with choices from Los Vascos, Lafite, and ‘By Royal Appointment’!

Sparkling Thursdays

Get with the movers and shakers, every Thursday we bring you our Proseccos for just £15 & House Champagne, Reserve de Sours Rose Sparkling £20 and Moet at £35 all day. Print this email and we’ll even give you a complimentary glass of Pimms Royale to get you going!

Lazy Weekends Start Here!

The perfect day for a long lazy lunch, roaring fire and a catch up with friends – make sure you book early! Come in for a beer & read the papers then stay for the best roast around with 2 courses from £12.95, beautifully prepared with all the trimmings.

The Great British Roast on Sunday

Roaring Log fires, Bloody Marys, Sunday newspapers, Leather Sofas... What better way to spend time with family or friends?

Our last food order times are:

Monday to Thursday until 10pm
Friday and Saturday until 10.30pm
Sunday until 9pm

To book a table call us on 01202 492 921 or Book a Table Online

The Cliff - 01202 492 921

No comments:

Post a Comment