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Boundary Restaurant September Menu

This month is all about glamorous, romantic, and even aphrodisiac ingredients. Plus, with the cold evenings rolling in, the rôtis au chariot menu has been updated and tailored for the season. This daily changing section of the menu offers handsome roast meats (think suckling pig, haunch of venison, shoulder of lamb) carved at your dining table and served with gratin dauphinois and buttered spinach – all for £15.50. Yes, that is very good value for money, as many of our local residents and regular visitors to the restaurant often comment.

The natives, served au naturel that we source from West Mersea are delicious at the moment – perfect with a glass of white Burgundy. Rocks from Colchester are also in tip-top condition and can be enjoyed on their own, with spicy sausage in that classic bordelaise manner, or grilled with a champagne sabayon.


Lobster, langoustines, South Devon crab, king prawns, cherrystone clams, rock and native oysters, mussels, winkles, whelks, cockles, and much more, are all part of our plateau de fruits de mer. At this time of year, these ingredients are in superb condition and it is a real treat to offer such a fine selection. Whether you choose to enjoy the grand plateau as a first course to share amongst your table, or as a main course when dining with a partner, the triple tiered display is always a feast for the eyes and the palate.

As regulars to the restaurant will know, we always include a glamorous soufflé as part of our dessert menu. This month we have decided on plum served with a delicious almond ice cream. For some, a soufflé can be slightly daunting to cook at home. Yes, in the domestic kitchen, making a soufflé can be worry, but get to know a few tricks of the trade and you can easily create a wonderful dinner party special that never fails. Instead, leave everything to me and book a table for dinner at Boundary Restaurant.

Peter Weeden
Head Chef, Boundary and Albion


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