8th March 2019

Dish of the month for March - Sole Paupiette with Prawn and Chive Mousseline

Every month we highlight a specific item from our Seasons Brasserie menu at The Park Hotel in Barnstaple. 

Our dish of the month for March is...  

Sole Paupiette with Prawn and Chive Mousseline
Poached Sole, spinach, rainbow radish, sauce Veronique

The Sole Paupiette dush is beautifully presented. Each element is displayed on top of each other to create a visually pleasing and delicious dish. It is served alongside house vegetables. 

Wonderfully prepared by our team of expert chefs, the ingredients complementing each other perfectly - you could say the team put their heart and sole into this dish!   

Dining at the Seasons Brasserie is a luxurious experience, combining a modern setting with the traditions of personal, helpful waiter service. 

In 2018, after a previous refurbishment of the Park Hotel that gave us 4-star status, Seasons was awarded an AA Rosette for our dining and food standards. 

A long list of produce suppliers (many of which are from the South West) provide the freshest ingredients for all our dishes, including the Sole Paupiette, meaning we only create the best meals possible.

Also, as we are a part of the Brend Hotels family, Park Hotel chefs have been trained to the highest of standards with help from a full teaching and experience programme.  

Book a table At Seasons Brasserie

It's March, which means we're getting into spring - the start of March hasn't been that sunny but we're very optermistic the weather will improve. 

But whatever the weather here at the Park, we're perfect for warming meal inside on a rainy day, or outside when the sun comes out. 

We do fill tables quickly, so it's best to reserve a table, do so by calling 01271 372166.

You can enjoy the Sole Paupiette, or any starter, main and dessert, Monday to Saturday, 7pm - 9.30pm and 7pm - 9pm Sunday. 

Previous Dishes of the Month

Our first selection of 2019 was the January dish of the month; Lamb Sirloin with wilted spinach, garlic and thyme fondant, plus poached baby pear and red wine glaze.

In February we highlighted; Duo of Westcountry Beef with blade of beef croquette & chargrilled beef, horseradish mash, cavolo nero and Red wine jus.

They are all available on our Seasons Brasserie menu.