The Curlew - East Dorset

Eating was very tasty and hot. the staff was friendly and asked how the meal our waitress did not go with them to make their choice and gave much time to make their decision. we have gone back

The curlew is a very attractive building from the road. inside is also attractive, with beautiful traditional decor and a roaring log fire. we often sent it, but this week used for the first time for a Sunday dinner. this is one of those occasions where, if the evaluation was well available, I would have used it. the service was good if maybe a little familiar. not everyone likes to be called the whole time. our ancestors of coquille st jacques were served in my opinion too hot, so hot that they could not really enjoy the taste at all. as an appetizer, I think they could also benefit from having a little less sauce as the scallops have lost a little. my wife had the bark and I had the lambskin. the meats were cooked exactly right and were very delicious, with a beautiful engraving. the selection of sweets we were given was again very nice, all cooked exactly right, but the part was just too big. because there were so many nice, we probably ate more than we really wanted, and even then there was enough to feed more than one other person. a pretty waste. we have been too full for a dessert until then.

Amazing eating, amazing atmosphere and amazing personal we come regularly and never a bad word to say

Our Calamari star was dry and chewing. I think they would have been ready as they appeared within minutes after the order. then we had to wait minutes after the starter to get the main courses. my bark rib was in order, but. the steakcake of my wife was really poor with very hard baked and overcooked, limp vegetables. it's been ruining an eastery. really unacceptable.

Beautiful and cozy. pleasant service, but the main course was overwhelming. I had the cake of the day (chicken and thick soggy baked and filling. the red wine jus was watery and without taste, the sweetness was slightly overboiled and blanching, the...Mash needed to flavor. dessert was nice enough, but could be much better. cost on the basis of quality as it was very common.