Our talented team of chefs create a seasonally exciting range of dishes from land and sea sourcing only the best local ingredients.

We have two restaurants at The Invicta Hotel. Mariners Restaurant is situated adjacent to the foyer, with seating for up to 35 people. This is also used as the Breakfast room. Partners Restaurant, located beneath the foyer has seating for up to 55 people. Partners is also used for Functions, Weddings and Birthday Parties.

Although the Hotel boasts a Blue Ribbon dining award, management are embarking and working toward the AA Rosette standard.

Mariners Restaurant
 

Situated adjacent to the Hotel Foyer, the Mariners restaurant is used on a daily basis for breakfast service between 7:00am - 9:00am during the week and 8:00am to 9:30am weekends and bank holidays.

Mariners Restaurant is open for dinner service between 7pm and 9.30pm, excluding Sundays.

Mariners Restaurant is open to guests and the general public. Fully licensed with a fresh and vibrant seasonal menu. 

All dishes are cooked fresh to order and are prepared by our head chef Mark and his team, using locally sourced produce.  Booking is recommended, although not essential.  Tel 01752 664997.


The restaurant can also be used for private functions and meetings.

Partners Function Suite
 

Located beneath the foyer with seating for up to 45 people, Partners Function Suite is fully licensed and available for private hire with it's own separate entrance from the hotel.

For more details on hiring the Partners Function Suite please see our functions or conference & business sections.

Menus

• Breakfast Menu

• Evening Menu

•  

Wedding Menus

• Starters

• Main Courses

• Home Made Desserts

•  

International Wine List

We provide a wide selection of international wines. Full wine list available online soon.

Haddock & Saffron Soup

Garnished with chopped leaves of coriander, flakes of haddock and strands of saffron.
 

Roasted Barbary Duck Breast

Roasted with butternut squash and garlic, served with a tangy fresh orange and Cointreau sauce.
 

Seared Scallops

Local scallops served with Spanish Chorizo sausage, served with chilled tomato and vodka dressing, floundered on a bed of seasonal leaves.