The Jetty
Offering a host of freshly caught seafood and other locally-sourced ingredients cooked simply to bring out their fine flavours, The Jetty at Ocean Village is helmed by Chef Patron Alex Aitken and is the sister restaurant to the multi-award-winning ‘The Jetty’ in Christchurch. Join us for lunch or dinner in our beautiful retreat by the waterside, featuring a fantastic al fresco deck complete with all-weather private dining pods.
The Jetty, on the hotel’s ground floor, specialises in fresh seafood, caught daily by local fishermen, served with locally-grown, seasonal ingredients from the New Forest. Expect nothing less than exceptional food and wine from renowned local chef Alex Aitken.
The restaurant combines contemporary city chic with a laid-back style, featuring al fresco dining on the terrace, tasteful banquette seating, sleek marble surfaces and bespoke artwork.
From dining on one of the popular set and tasting menus to just sipping wine on the al fresco terrace, and enjoying a selection of Jetty bites, The Jetty offers a variety of dining options throughout the day.
For those wanting a quieter alternative to HarBAR on 6th, the restaurant also has its own comfortable bar serving excellent cocktails.
Don’t miss: On the last Friday of every month, Alex hosts ‘lunch with Alex’ - a live cooking demonstration of a three-course set menu.
Uninterrupted views of the marina
The jetty pods have landedCustom-made for entertaining and celebrations, delight in Chef Alex's specially curated private dining menus inside our exclusive and intimate pods, right on the water's edge.
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TripAdvisor
About the Chef
Alex Aitken, Chef Patron for the Jetty, 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 his own highly-acclaimed restaurant Le Poussin in Brockenhurst in 1983. 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.
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