Hotels in Corfe Castle
Mortons House Hotel
East Street
Corfe Castle
Dorset
BH20 5EE
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Mortons House was built from Purbeck stone circa 1590 in the shape of an ‘E’ to honour Queen Elizabeth I and was formerly linked by underground tunnels to Corfe Castle. Traditional bedrooms make good use of four posters, traditional stone fireplaces and fine views of the Castle, Swanage Steam Railway and Purbeck Hills. Spend a wintry evening before a log fire among the oak panelling after enjoying a delicious meal in their 2 AA Rosette restaurant.
During the warmer months, strike out along the fabulous World Heritage Jurassic coastline – The village is protected and perfect, the old ‘capital’ of the Isle of Purbeck… you’ve even a sunny micro-climate here.
The location of the hotel provides the perfect centre from which to enjoy this Area of Outstanding Natural Beauty in this idyllic corner of England, taking in the sights of the Jurassic coastline, Kimmeridge Bay, Lulworth, Durdle Door and Swanage with its famous Steam Railway and the beautiful beaches at Studland
Recent awards include: Gold Award (VisitBritain), Small Hotel of the Year (South West Tourism), Silver Award ~Accessible Accommodation (South West Tourism).
Details
Ratings/Awards: 3 Star
2 Rosettes
Number of Rooms: 21
Number Ensuite: 21
Price per Room:
Double: From £170Twin: From £170
Single: From £75 - Double for single occupancy from £95.00
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Restaurant
Name: Mortons House Hotel
Cuisine: Traditional English
Chef: Ed Firth
Awards: 2 Rosettes
For menu click here
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Credit Cards Accepted
Room Service
Open All Year
TV in Rooms
Conference/Business Facilities
Sample Menu:
Appetisers
Seared Lyme Bay Scallops, Rice Noodles, Kaffir Lime, Ginger, Lemongrass, Coriander and Coconut velouté, crispy Seaweed
Smoked Ham Hock terrine, fresh Piccalilli, Scotch Quail’s Egg, truffled Loaf
Mere Farm locally smoked Trout, baby Watercress and pickled Beetroot salad, Dill and Caper loaf
Goat’s Cheese mousse, Red Pepper purée, pickled Courgettes, Tomato salad, Pine Nut dressing
Gin cured Salmon, Lime, Cucumber and Coriander salsa, crisp Apple salad.
Main Courses
8 oz, 21 day aged Sirloin, (served pink) with Baby Watercress, Oven-dried Tomatoes, Onion purée, Wild Mushroom and Truffle sauce, served with hand-cut Chips<
Roast loin of Venison, Walnut crust, truffled Ratte Mash, braised Salsify, Savoy Cabbage and Bacon, Wild Mushrooms, Port and Venison jus.
Fillet of Hake, warm Celeriac skordalia, Judion Beans, Artichoke, Tomato, Cucumber and Mint salad, Salsa Verde
Roast Butternut Squash, Sage, Chestnut Wild Mushroom, and Baby Spinach risotto
Whole roasted Poussin, Rosemary, Smoked Garlic, New Potatoes, Maple roasted Parsnip fondant and Squash with Parmesan and aged Balsamic
Desserts
Spiced Apple and Blackberry crumble, Vanilla custard
Hot Chocolate cup, Praline ice Cream, Chocolate crisp
Treacle tart, caramelised Banana, Salted Caramel Ice Cream
Tuscan Orange cake, Orange Curd, Tonka Bean Ice Cream
Dark Chocolate Moelleux, Pumpkin spiced Latte Ice Cream, candied Seeds
Iced Stem Ginger parfait, Dorset Apple Cake
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