Al Molo Dorchester

Clementine Coulis and Giardiniera (Pickled veg) GF

Served with pear, poached in red wine, fig and toasted focaccia GFO

With pineapple, Marie Rose sauce and cos lettuce C, GF

(Nicoise style) potato and black olives GF

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto N GF

In white wine, garlic & parsley sauce with toasted focaccia GFO

Served with sautéed spinach GF

(Calamari, prawns, mussels, clams) with garlic, parsley and white wine C, GF

With duck ragout

With fresh tuna tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce VG

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo GF

Served with mashed potatoes and roasted asparagus GFO

(M)

(M)

(M)

N

With almond soil and pear coulis GFO

With hazelnut ganache and a crumble GFO, N

Homemade black sesame ice cream and strawberry sauce S, GFO

(Two scoops)

With honeycomb - 3 supplement GFO

With a balsamic caviar salad - VG, VO

Heritage tomatoes and basil pesto - VG, N, VG

Pistachios, apricot & pineapple jelly and melon and salsa verde - N

Slow cooked veal topped with a tuna, egg, caper & anchovy sauce - GF

With green apple coulis, saffron & lemon aioli and crispy pancetta - M

With sweet orange & gin coulis, crispy veg and micro salad - GF

With rocket, parmesan & fresh fennel - GF

With a bean & potato salad and genovese pesto - N, GF

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille - 3 SUP - GF - C

Red pepper coulis and pea brulee - C, GF

Rosemary butter and parmesan

Smoked mozzarella & saffron sauce with peas & asparagus

Tomatoes & rocket

Served with fennel timbale & triple cooked chips

Baby aubergine & crunchy carrots, with mint yogurt and pickled raspberry radish

Red pepper coulis and basil mashed potatoes

Served with fries, rocket and parmesan shavings

Enriched with fresh herbs, served with a summer fruit salad

Cucumber & avocado cream, fresh baby fennel and blackberries

With sautéed spinach, roasted veg and a lemon sauce

Brown & white shimeji mushrooms & romanesco

Chocolate ganache biscuit crumb

Strawberry coulis & toasted sesame seed ice cream

Almond cacao soil, citrus candy pear coulis

Chutney, fruit and crackers

Pickled veg

Poached in red wine, fig and toasted focaccia

Marie Rose sauce and cos lettuce

Potato and black olives

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto

Garlic & parsley sauce with toasted focaccia

Served with sautéed spinach

Calamari, prawns, mussels, clams with garlic, parsley and white wine

With duck ragout

Tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo

Served with mashed potatoes and roasted asparagus

With almond soil and pear coulis

Homemade black sesame ice cream and strawberry sauce

Two scoops

3 supplement

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille

With green apple coulis, saffron & lemon aioli and crispy pancetta

With sweet orange & gin coulis, crispy veg and micro salad

Tomato jelly, boiled quails egg, sunrise finger lime caviar and blackberries

Pineapple coulis mandarin coulis wasabi tapioca

In sesame seeds, cucumber & avocado cream, fresh baby fennel and blackberries

Brown & white shimeji mushrooms, roasted baby leek, romanesco cream

24 hours notice pre order, minimum two people

All menus require a pre order 48 hours in advance, minimum 2 people

Clams, Mussels, Prawns, Oysters, Crab

Clams, Mussels, Prawns, Oysters, Crab, Lobster, Seafood Salad

Clementine Coulis and Giardiniera (Pickled veg) GF

Served with pear, poached in red wine, fig and toasted focaccia GFO

With pineapple, Marie Rose sauce and cos lettuce C, GF

(Nicoise style) potato and black olives GF

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto N GF

In white wine, garlic & parsley sauce with toasted focaccia GFO

Served with sautéed spinach GF

(Calamari, prawns, mussels, clams) with garlic, parsley and white wine C, GF

With duck ragout

With fresh tuna tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce VG

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo GF

Served with mashed potatoes and roasted asparagus GFO

(M)

(M)

(M)

N

With almond soil and pear coulis GFO

With hazelnut ganache and a crumble GFO, N

Homemade black sesame ice cream and strawberry sauce S, GFO

(Two scoops)

With honeycomb - 3 supplement GFO

Pickled veg

Poached in red wine, fig and toasted focaccia

Marie Rose sauce and cos lettuce

Potato and black olives

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto

Garlic & parsley sauce with toasted focaccia

Served with sautéed spinach

Calamari, prawns, mussels, clams with garlic, parsley and white wine

With duck ragout

Tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo

Served with mashed potatoes and roasted asparagus

With almond soil and pear coulis

Homemade black sesame ice cream and strawberry sauce

Two scoops

3 supplement

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille

With green apple coulis, saffron & lemon aioli and crispy pancetta

With sweet orange & gin coulis, crispy veg and micro salad

Tomato jelly, boiled quails egg, sunrise finger lime caviar and blackberries

Pineapple coulis mandarin coulis wasabi tapioca

In sesame seeds, cucumber & avocado cream, fresh baby fennel and blackberries

Brown & white shimeji mushrooms, roasted baby leek, romanesco cream

24 hours notice pre order, minimum two people

All menus require a pre order 48 hours in advance, minimum 2 people

Clams, Mussels, Prawns, Oysters, Crab

Clams, Mussels, Prawns, Oysters, Crab, Lobster, Seafood Salad

with black pudding, pea mint cream, popping rings (pork crackling), crispy truffle polenta

fennel pollen cream lime coulis gf

lemony avocado cream, green apple coulis

Takoyaki and basil pesto

basil mayo, red pepper coulis, sepia tapioca

in a light butter sage sauce

served with sautéed New Forest mushrooms, taleggio leek fondue

vg vo

served with goat’s cheese, enriched with honey pistachios in a crispy potato cannolo gfo vg n

served with toasted focaccia gfo

fennel pollen cream lime coulis gf

sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

with rocket, parmesan fresh fennel gf

lemony avocado and green apple cream

Takoyaki ball and basil pesto

pea mint cream, popping rings (pork crackling) and crispy truffle polenta gf

basil mayo, red pepper coulis, sepia tapioca gf

enriched with butter parmesan vg vo gf

in a saffron creamy smoked mozzarella sauce peas asparagus vg

filled with braised lamb with pancetta gorgonzola walnut creamy sauce

(mussel, clams, prawns, baby octopus cuttlefish) tomato, garlic, parsley c

wrapped in ham with sautéed legumes roasted vegetable

lemon and nutmeg mash potatoes, red peppers coulis gf

served with fennel timbale triple cook potatoes

served with mustard mash potatoes gf

enriched with herbs served with sautéed garlic spinach

served with sautéed New Forest mushrooms, taleggio leek fondue

served with rocket parmesan salad and fries (add peppercorn sauce 3 or gorgonzola 5) gf

gf

(M)

(M)

pickled raspberry radish, toasted focaccia gfo

with avocado cream, tricolore style gf vg

in a white wine garlic parsley sauce served with toasted focaccia gf

red pepper coulis and sepia tapioca gf c

with garlic mayo

rocket, fresh fennel, lemon dressing gf

toasted focaccia gof

served with sautéed garlic spinach gf

(calamari, prawns, mussel clams) in a white wine garlic sauce and lobster broth c gf

(turbot, monkfish seabass) in a white wine garlic sauce

in a light tomato sauce

with béchamel sauce and beef bolognese au gratin

in a butter sage sauce with rocket and parmesan

with sautéed spinach and garlic mayo gf

served with spinach and lemon sauce

served with rocket, parmesan and fries (3 supplement)

(M)

(8) (M)

pistachio amaretti biscuit, ganache chocolate

with three coffee essence (espresso martini foam, meringue, mousse) gf

- 2 scoop gf

-2 scoop gf

(truffle- pecorino- taleggio) with grapes, chutney, biscuits and honeycomb gfo (3 supplement)

Served with goat's cheese, enriched with honey pistachios, in a crispy potato cannolo

Poached in red wine, served with toasted focaccia

Pickled celery and burrata cheese

Fennel pollen cream lime coulis

Sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

With lemony avocado cream and apple coulis

Takoyaki ball and basil pesto

With black pudding, pea mint cream and popping rings (pork crackling)

Basil mayo, red pepper coulis and sepia tapioca

With rosemary, enriched with butter parmesan

Wrapped in ham served with sautéed legumes roasted vegetable

Filled with ricotta spinach, lemon and nutmeg mash potatoes, red peppers coulis

Wrapped in Speck prosciutto, served with fennel timbale triple cooked potatoes

In beer served with mustard mash potatoes

Served with sautéed New Forest mushrooms, taleggio leek fondue

Served with rocket parmesan and fries

Pistachio amaretto biscuit, ganache chocolate

With three coffee essence (espresso martini foam, meringue, mousse)

-2 scoop

-2 scoop

(truffle-pecorino-taleggio) grapes, chutney, biscuits and honeycomb

Clementine Coulis and Giardiniera (Pickled veg) GF

Served with pear, poached in red wine, fig and toasted focaccia GFO

With pineapple, Marie Rose sauce and cos lettuce C, GF

(Nicoise style) potato and black olives GF

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto N GF

In white wine, garlic & parsley sauce with toasted focaccia GFO

Served with sautéed spinach GF

(Calamari, prawns, mussels, clams) with garlic, parsley and white wine C, GF

With duck ragout

With fresh tuna tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce VG

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo GF

Served with mashed potatoes and roasted asparagus GFO

(M)

(M)

(M)

N

With almond soil and pear coulis GFO

With hazelnut ganache and a crumble GFO, N

Homemade black sesame ice cream and strawberry sauce S, GFO

(Two scoops)

With honeycomb - 3 supplement GFO

Pickled veg

Poached in red wine, fig and toasted focaccia

Marie Rose sauce and cos lettuce

Potato and black olives

Cos lettuce, parmesan and Cesar dressing

Tomatoes and basil pesto

Garlic & parsley sauce with toasted focaccia

Served with sautéed spinach

Calamari, prawns, mussels, clams with garlic, parsley and white wine

With duck ragout

Tomato sauce, basil, capers and black olives puttanesca style

In a light tomato & basil sauce

Topped with béchamel sauce and parmesan, au gratin

With sautéed spinach and garlic mayo

Served with mashed potatoes and roasted asparagus

With almond soil and pear coulis

Homemade black sesame ice cream and strawberry sauce

Two scoops

3 supplement

Burnt aubergine & basil cream, shiitake mushrooms and bacon tuille

With green apple coulis, saffron & lemon aioli and crispy pancetta

With sweet orange & gin coulis, crispy veg and micro salad

Tomato jelly, boiled quails egg, sunrise finger lime caviar and blackberries

Pineapple coulis mandarin coulis wasabi tapioca

In sesame seeds, cucumber & avocado cream, fresh baby fennel and blackberries

Brown & white shimeji mushrooms, roasted baby leek, romanesco cream

24 hours notice pre order, minimum two people

All menus require a pre order 48 hours in advance, minimum 2 people

Clams, Mussels, Prawns, Oysters, Crab

Clams, Mussels, Prawns, Oysters, Crab, Lobster, Seafood Salad

with black pudding, pea & mint cream, popping rings (pork crackling), crispy truffle polenta

fennel pollen cream & lime coulis gf

lemony avocado cream, green apple coulis

Takoyaki and basil pesto

basil mayo, red pepper coulis, sepia tapioca

in a light butter & sage sauce

served with sautéed New Forest mushrooms, taleggio & leek fondue

vg vo

served with goat’s cheese, enriched with honey & pistachios in a crispy potato cannolo gfo vg n

served with toasted focaccia gfo

fennel pollen cream & lime coulis gf

sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

with rocket, parmesan & fresh fennel gf

lemony avocado and green apple cream

Takoyaki ball and basil pesto

pea & mint cream, popping rings (pork crackling) and crispy truffle polenta gf

basil mayo, red pepper coulis, sepia tapioca gf

enriched with butter & parmesan vg vo gf

in a saffron creamy smoked mozzarella sauce peas & asparagus vg

filled with braised lamb with pancetta gorgonzola & walnut creamy sauce

(mussel, clams, prawns, baby octopus & cuttlefish) tomato, garlic, parsley c

wrapped in ham with sautéed legumes & roasted vegetable

lemon and nutmeg mash potatoes, red peppers coulis gf

served with fennel timbale & triple cook potatoes

served with mustard mash potatoes gf

enriched with herbs served with sautéed garlic spinach

served with sautéed New Forest mushrooms, taleggio & leek fondue

served with rocket & parmesan salad and fries (add peppercorn sauce 3 or gorgonzola 5) gf

gf

(M)

(M)

pickled raspberry radish, toasted focaccia gfo

with avocado cream, tricolore style gf vg

in a white wine garlic & parsley sauce served with toasted focaccia gf

red pepper coulis and sepia tapioca gf c

with garlic mayo

rocket, fresh fennel, lemon dressing gf

toasted focaccia gof

served with sautéed garlic spinach gf

(calamari, prawns, mussel & clams) in a white wine & garlic sauce and lobster broth c gf

(turbot, monkfish & seabass) in a white wine & garlic sauce

in a light tomato sauce

with béchamel sauce and beef bolognese au gratin

in a butter & sage sauce with rocket and parmesan

with sautéed spinach and garlic mayo gf

served with spinach and lemon sauce

served with rocket, parmesan and fries (3 supplement)

(M)

(8) (M)

pistachio & amaretti biscuit, ganache chocolate

with three coffee essence (espresso martini foam, meringue, mousse) gf

- 2 scoop gf

-2 scoop gf

(truffle- pecorino- taleggio) with grapes, chutney, biscuits and honeycomb gfo (3 supplement)

Served with goat's cheese, enriched with honey & pistachios, in a crispy potato cannolo

Poached in red wine, served with toasted focaccia

Pickled celery and burrata cheese

Fennel pollen cream & lime coulis

Sous vide veal fillet topped with a tuna, capers, anchovy mayo cream

With lemony avocado cream and apple coulis

Takoyaki ball and basil pesto

With black pudding, pea & mint cream and popping rings (pork crackling)

Basil mayo, red pepper coulis and sepia tapioca

With rosemary, enriched with butter & parmesan

Wrapped in ham served with sautéed legumes & roasted vegetable

Filled with ricotta & spinach, lemon and nutmeg mash potatoes, red peppers coulis

Wrapped in Speck prosciutto, served with fennel timbale & triple cooked potatoes

In beer served with mustard mash potatoes

Served with sautéed New Forest mushrooms, taleggio & leek fondue

Served with rocket & parmesan and fries

Pistachio & amaretto biscuit, ganache chocolate

With three coffee essence (espresso martini foam, meringue, mousse)

-2 scoop

-2 scoop

(truffle-pecorino-taleggio) grapes, chutney, biscuits and honeycomb