Cloisters Restaurant

Cloisters Restaurant


Enjoy one of our menus featuring classic British dishes with a modern twist, all using the finest and freshest local ingredients.

Set in the original basement of Bailbrook Mansion House, the 2 AA Rosette restaurant design takes full advantage of this historic building’s stunning architectural features. The ceiling, made of painstakingly restored Bath Stone, is a set of round domes supported by pillars. Archways have been opened up to provide excellent views of the hotel grounds and Bath in the valley beyond. There is a selection of seating areas to choose from including the logia setting with views of the lawn and the grand wisteria, two raised areas with views of the parkland and a further lower area for a more romantic setting. 

Drinks may be enjoyed before and after dinner in one of the stylish lounges on the ground floor of Bailbrook Mansion House. These lounges benefit from unparalleled views over the Avon Valley and the City of Bath. Stay and be captivated.

Price: £39 per person

Open: 7pm – 9.30pm - 7 days a week

Sunday lunch : 12pm – 3pm


Jonathan Machin

Head Chef

01225 855 100   Email


Enquire now


SAMPLE MENU

£39 per person

Starters

  • Parsnip soup, curried oil
  • Ham-hock terrine, quince, brioche
  • Beetroot, goats curd, candied walnuts, balsamic dressing
  • Cornish Mackerel, cucumber, horseradish 

Mains

  • Brill, white bean cassoulet, mussels, sea purslane
  • Corn fed chicken, purple potato, carrot, kale, jus
  • Lamb rump, ratte potato, celeriac, beetroot, jus
  • Roasted garlic, root vegetables, butternut, lamb’s leaf

Desserts

  • Lemon meringue, lemon sherbet 
  • Treacle tart, clotted cream ice cream
  • Chocolate fondant, candied pistachios, pistachio ice cream (please allow 10 minutes cooking time)
  • Three local & regionally produced cheeses, chutney, grapes & fruit bread 

Starters

  • Crab ravioli, wweetcorn, chicken wing, bisque £12
  • Scallops ceviche, avocado, wasabi, mango, £14
  • Brawn, smoked garlic, soya, broad beans, morel £9
  • Hens egg, watercress, brioche, carrot, radish £9
  • Salmon, horseradish, spinach, gremolata £10
  • Duck, cherry, orange, quails egg £13
  • Pea soup, buttered potato pancetta, rape seed £9

Intermediate sorbet course

  • Strawberry & basil, Limoncello, passion fruit £2.50

Mains

  • Brill, squid ink gnocchi, girolles, samphire, artichoke £29
  • Lamb, tomato, tarragon & anchovies, pommes allumettes £30
  • Gnudie, Parmesan, fennel, rocket, shallot, balsamic £18
  • Cauliflower, egg, mushroom, leeks, hollandaise £18
  • Monkfish, Tandoori, black rice, salmon dumpling, spring onion crème fraîche, coconut foam £26
  • Chicken, courgette, pak choi, bubble & squeak £25
  • Duck, confit duck leg & goose liver, beetroot, cavolo nero, fondant, bordelaise £30

Side orders £4.95

  • Triple-cooked chips
  • Baby new potatoes
  • Seasonal greens

Desserts

  • Chocolate délice, cherry ice cream £9
  • Nougat parfait, peaches, raspberry £9
  • Blackberry soufflé, Granny Smith sorbet £12
  • Eton Mess, strawberry ice cream £9
  • Buttermilk panna cotta, chocolate orange ice cream, praline £9
  • Blackcurrant cheesecake, liquorice meringue, blueberry ice cream £11
  • Selection of locally produced cheeses, chutney, grapes & cheese biscuits £14

Cave Aged Wookey Hole Cheddar (v)(p)

Hard cheese made from cow’s milk

Gerry Cottle, once the ringmaster and owner of Britain’s leading circus and now owner of historic Wookey Hole Caves near Wells in Somerset, is reviving one of the site’s oldest traditions. He’s bringing cheese back to Wookey Hole to mature in the cave’s ideal conditions. Four hundred years ago there was no refrigeration and the caves were the ideal place to mature cheeses. The temperature is a constant 11°C all year round, and the high humidity is also ideal to stop the cheese drying out during its maturation storage.

Bath Soft Organic (v)

Soft cheese made from cow’s milk

This square cheese is soft and yielding with a white bloomy rind. Once cut into, it reveals an ivory coloured interior. The flavour is mushroomy and creamy with a hint of lemon. This cheese dates back to the time of Admiral Lord Nelson who, in 1801, was sent some by his father as a gift. It was recorded that Nelson’s sweet heart was ‘gratified’ by the flavour of this cheese.

Goddess (v)(p)

Semi soft cheese made from cow’s milk 

This is a delectable semi soft cheese made with rich Guernsey cow’s milk in Somerset. The rind is gently washed in Temperley Somerset cider brandy giving the paste a wonderful silky golden hue. Goddess has a creamy buttery citrus note.

Bath Blue (v)

A classic blue veined cheese made with organic Friesian cow’s milk 

The local Bath Cheese was once well known, and in its heyday was recommended to Admiral Lord Nelson in a letter from his father (dated 1801). The recipe was found in an old grocer’s recipe book. It stipulates that the cheese must be made with full cream milk, that salt be sprinkled on the young cheeses with the aid of a feather, and that the cheese was soft and covered with white mould. The Bath soft cheese made today (without the aid of feathers) frequently wins awards.

Nuns of Caen (v)

Soft cheese made from full fat sheep’s milk

In the 13th century nuns from Caen, Normandy settled in Gloucestershire at a place which became known as Minchinhampton. ‘Minchin’ is the old English name for a nun. By the year 1307 these nuns are documented as having 1886 sheep, some of which they milked for cheese making. The fritillary adorns the label because a local farmer, who had many of these flowers growing wild on his farm, believed they were deliberately introduced by the Normandy monastic orders to give added flavour to the herbage of the pastures grazed by the milking sheep.

All ingredients may not be listed for menu items. If more information about allergens is required, please ask a member of the team

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