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Ocean Restaurant at The Atlantic Hotel

Le Mont de la Pulente, ST BRELADE, JE3 8HE

4 rosettes

With exotic palm trees, white louvred shutters, a deep blue pool straight out of a Hockney painting and a whiff of art deco in the clean lines of its low-slung white façade, this could be Miami, but luckily the Atlantic Hotel overlooks the stunning Jersey coast. The Ocean Restaurant has views out over the gardens towards the sea, and a colour palette of blues, whites and beiges, comfortable hand-crafted furniture and modern artwork on the walls. It's a wonderfully light and airy setting, and the exciting cooking of Mark Jordan has turned this place into a real Channel Islands destination. Having served his time with a stellar cast of mentors in top-drawer restaurants, he brings a wealth of effervescent ideas, backed by masterful techniques, to produce good-looking results. There's a mix of classic and visionary dishes here, all headlined with their main ingredient. Superb goats' cheese and olive bread, and an amuse-bouche of a parsnip espuma with real depth of flavour, accompanied by a perfectly timed roasted scallop, might begin proceedings. Next, a starter entitled 'sea shore' is something of a signature, comprising a mixture of local fish (extremely high quality and precisely cooked) presented on a plate alongside foraged seaweed and anchovy 'sand', with a tomato essence poured over at the table. Main course might be a posh combo of fish and meat, matching pan-roasted fillet of Jersey brill (exemplary quality again) with melt-in-the-mouth braised oxtail, salsify and wild mushrooms and parmesan shavings, or there could be an assiette of Jersey beef - all accurately cooked and full of rich natural flavour - with lobster ravioli and beef consommé. Vegetarians are admirably well catered for here, with a dedicated vegetarian menu alongside the regular carte, offering the likes of goats' cheese bonbon with pickled beetroot, candied walnuts and beetroot sorbet to start, followed by a full-flavoured risotto of truffles and morel mushrooms with shaved parmesan and crème fraîche. Decisions get really tough at dessert time, when ideas display the same thought-provoking flavours spiked with a sense of fun - a blueberry snowball with lemon granité and white chocolate ice cream, for example, vying for your attention with a colourful and creative cream cheese crémeux with mandarin pearls and carrot cake ice cream. The sommelier is a real pro too, pointing you in the right direction with a globetrotting list that offers a good choice by the glass.

Further information

Tel: 01534 744101
Please quote 'The AA'.
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Open/closed

Dates closed: Jan
Sunday lunch available.

Restaurant information

Cooking type: Modern British
Chef: Mark Jordan
Number of seats: 60
Accessible for wheelchairs.
Vegetarian meals available.
Children welcome.
Children's portions.
Parking available.

 

Restaurant price guide

Prices are for guidance only. Please check when booking for current rates.

 
Ocean Restaurant at The Atlantic Hotel, St brelade

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Directions

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A13 to Petit Port, turn right into Rue de la Sergente & right again, hotel signed

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