British
0.5 miles
This special seafood restaurant in historic Dorchester is tucked away, but well worth seeking out. Smart and chic, with plenty of Continental elegance, plus the added allure of an outdoor terrace, No 6 is the sort of place made for catching up with friends over good food and a bottle of something splendid. The perfectly formed à la carte is complemented by daily specials, so there's always something to suit.
No 6 is the first and only restaurant in Dorchester to smoke its own food. This ancient practice creates the most wonderful flavours and is a versatile way to preserve food. No 6's own-smoked mackerel lemony roulade wrapped in Scottish smoked salmon and served with an apple, ginger and chargrilled pepper sauce is a great example of the kind of starter you can expect as a result. The fish-free customer is also catered for, with dishes such as pan-fried fillet steak with traditional black pepper sauce and brandy cream. Wild hare, braised with No 6's magic sauce, comes from the locale and is cooked on the bone. Indeed, everything on your plate will have been sourced with care from the surrounding fields and waters - Buckland Newton, Lyme Bay and Portland for game, fish and shellfish; the Yealm River for succulent mussels and oysters specifically. The team also use local wild mushrooms and vegetables grown on their own allotments. Vegetarian dishes are a speciality, and, as everything is freshly cooked, dietary requirements can be catered for. An extensive wine list with the Old and New World both represented, including sparkling wines and Champagnes, completes a field-to-fork experience that's truly delicious
No 6 is the first and only restaurant in Dorchester to smoke its own food. This ancient practice creates the most wonderful flavours and is a versatile way to preserve food. No 6's own-smoked mackerel lemony roulade wrapped in Scottish smoked salmon and served with an apple, ginger and chargrilled pepper sauce is a great example of the kind of starter you can expect as a result. The fish-free customer is also catered for, with dishes such as pan-fried fillet steak with traditional black pepper sauce and brandy cream. Wild hare, braised with No 6's magic sauce, comes from the locale and is cooked on the bone. Indeed, everything on your plate will have been sourced with care from the surrounding fields and waters - Buckland Newton, Lyme Bay and Portland for game, fish and shellfish; the Yealm River for succulent mussels and oysters specifically. The team also use local wild mushrooms and vegetables grown on their own allotments. Vegetarian dishes are a speciality, and, as everything is freshly cooked, dietary requirements can be catered for. An extensive wine list with the Old and New World both represented, including sparkling wines and Champagnes, completes a field-to-fork experience that's truly delicious
Open: Tues-Fri noon-2pm, 6pm-9pm (last orders); Sat 6pm-9pm (last orders)
