A multi award-winning restaurant, in the historic heart of Christchurch, serving dishes inspired by seasonal, locally-sourced ingredients to showcase the region’s finest flavours.
This multi award-winning restaurant in the historic heart of Christchurch is still the only restaurant in Dorset to have been awarded the Bib Gourmand for three consecutive years.
Under the culinary supervision of Chef Patron Alex Aitken, one of the South’s most renowned and respected chefs, diners get to taste the region’s finest flavours; Alex and his team make use of the very best seasonal ingredients, all locally-caught, grown or prepared close to Christchurch and the New Forest, and from the waters of the south coast.
Signature (and highly recommended!) dishes include twice-baked cheese soufflé, The Kings Arms prawn cocktail, fish & chips, and The Kings Arms burger. Aside from the extensive a la carte menu, the chefs offer their ever-popular ‘Market Menu’, a 2 or 3-course set menu using only using locally-sourced, seasonal ingredients and on Fridays, ‘Fizz n Chips’.
Don’t miss: On the last Thursday of every month, Alex hosts the Supper Club - a live cooking demonstration and 3-course meal, including local wines.
Afternoon Tea at The Kings is an indulgent and tasty treat. Featuring pretty pastries, homemade scones and delectable cakes, alongside fabulous finger sandwiches and savoury snacks.
It’s the perfect accompaniment of a flute of fizz or a dangerously good cocktail or two!
Served daily from 2pm until 5pm in the bar or the private dining room.
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The hotel’s private dining area, seating 12-36 guests, is ideal for private dinners. For larger dinners, the Priory Suite can cater for up to 96 guests.
In addition to the restaurant’s a la carte menu, Chef Alex Aitken has created additional menu options exclusive to private diners. You may create your own bespoke set tasting menu, or opt for one of the fixed-priced, set menus, a 5-course tasting menu with optional wine pairings, or go for his ever-popular ‘Bring me Food’ menu, with dishes delivered platter-style to the centre of the table for communal feasting.
If you still can’t find the menu you want - ask Alex to create you one!
"Fabulous lunch, service and ambiance for a mid week lunch. My husband said the calves liver was the best he’d ever tasted. Can’t wait to go back for lunch again."
"My friend and I had an amazing roast here on two occasions, by far one of the best we have tried."
"Staff are lovely,professional and couldn’t be more hospitable and the food is high quality, menus are interesting and creative and reasonably priced. A winning formula."
Chef Patron Alex Aitken is one of the South of England’s most respected chefs and a thirty-year veteran of cooking in the New Forest.
His culinary expertise began on the sea, where he worked as a fisherman, giving him unparalleled knowledge of fish and seafood. He then taught himself to cook, before starting, in 1983, his own highly-acclaimed restaurant, Le Poussin in Brockenhurst. He won his first Michelin Star in 1995, which he subsequently held for 14 years.
From the beginning, he has championed using simple, seasonal and locally-sourced ingredients to produce outstanding fresh food. He has received multiple awards and accolades throughout his career for creating menus that showcase the region’s finest flavours.
Make unwanted gifts a thing of the past. Treat someone special to an experience they’ll love and remember – like an exquisite gastronomic dinner or a sumptuous afternoon tea.
The welfare of our guests and our Harbour Crew is always our first priority. All guests will be required to undertake a temperature check upon arrival. To protect the safety of our other guests, anyone with a temperature above 37.8 degrees will not be allowed to enter the premises.
In accordance with current government COVID-19 guidelines, we can only accept bookings of 6 or less people, and must close our doors at 10pm. We are therefore no longer able to seat table bookings beyond 8pm. To read more on our Safe Harbour practices, please click below.Find out more