Andrew Dixon the owner / chef  and Sara his wife heads front of house at  Andrews on the Weir restaurant with rooms at Porlock Weir.

While they are more than happy to prepare you a leisurely meal from their à la carte menu,
they offer you an alternative choice at lunchtime.

They know that at lunchtime a sandwich doesn’t always hit the button.
More often than not, you want scrummy food  but not the full monty.
But you do want to be somewhere that makes you feel a bit special.
Maybe you only want a glass, but you would prefer it to be a nice glass of wine.
And it’s important that lunch is one of life’s little treats you can afford.
Andrews 2 course lunch at £12.50 is designed to fit the bill.

Sample menu

LUNCH MENU.
AVAILABLE WEDNESDAY TO SATURDAY.

TWO COURSES
£12.50

Exmoor Pâté
With port wine and shallot dressing
and toasted brioche.

Goats Cheese
Mousse with tomato salsa and basil.

Smoked Salmon
Salad with citrus fruits and corriander.

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Ballotine of Chicken
With wild mushrooms, spaghetti and tarragon.

Char grilled Vegetables
With rocket salad, aged Balsamic and garlic oil.

Trout
With buttered spinach, herb new potatoes
and a white wine velouté.

LIGHT LUNCHES
AVAILABLE WEDNESDAY TO SATURDAY.

Smoked Salmon
Traditional with lemon and mixed leaves.
£8.95 / £14.50

Native Oysters
Natural with red wine and shallot vinegar.
Six £10.50 / Twelve £19.50

Mussels
Steamed with white wine, garlic and parsley.
Half Kilo £9.00 / Kilo £15.50

Skate Wing
Pan fried with brown butter,capers and tomato.
£14.50

Lobster
Grilled with new potatoes and asparagus,
Garlic or lemon and herb butter.
Half £22.50 / Whole £36.00

Fish 'N' Chips
Home made mushy peas and sauce tar-tar.
£12.50

Rib Eye Steak
Char grilled with mushrooms, tomato, onion rings
and hand cut chips.
£23.50