Restaurant in Bath - Macdonald Bath Spa, Bath

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Our Vellore Restaurant combines fine dining with absolute majesty in decor. Originally the magnificent ballroom of the original house, our double AA Rosette wining restaurant is an elegant and inviting restaurant. Dine in the splendour of the old ballroom, or enjoy the cool elegance of our canopied outdoor terrace. Our menus boast the best in traditional and modern English fare with fine seasonal ingredients - all complemented by an impressive wine list.

Elegant, classic decor
Traditional and contemporary English fare
Highest quality ingredients
Double AA Rosette award winner

Fine Dining at the Vellore Restaurant, Macdonald Bath Spa Hotel

Comfort Food

Starters

French Onion Soup
£7.95
Beer Battered Scampi with Dipping Sauces
£11.50
Welsh Rarebit on Sour Dough
£9.00
Cold Meat Platter to Share
£18.50
Pressed Ham Hock, Potted Pork, Smoked Duck & Roast Free Range Chicken with Breads and Chutney

Main Courses

10oz 21 day aged Scottish Beef Rib Eye Steak with Carroll’s Heritage Hand Cut Chips
£21.50
Classic Fish Pie with Roast Fennel and Hollandaise Sauce
£16.50
Chicken & Mushroom Pie
£16.50
Shitake mushroom and Free Range Chicken
Slow Braised Shank of Highland Lamb with Creamed Potato and Roast Parsnips
£17.95

Side Orders

Buttered Steamed Vegetables
£3.75
Minted Baby Potatoes
£3.75
French Beans
£3.75
Sweet Potato Fries
£3.75
Hand Cut “Carroll’s Heritage” Potato Chips
£4.50
French Fries
£3.75

Starters

Watercress Soup with Beetroot Crème Fraiche (V)
£9.50
John Ross Jr (Aberdeen) Smoked Salmon with Fried Salmon Ball
£10.50
Pickled Ginger and Gressingham Duck Leg Salad with Toasted Sesame Seeds
£11.00
Linguini with Wild Mushroom Cream and Truffle Oil (V)
£11.00
Smooth Chicken Liver Pâte with Pan Fried Foie Gras and Sour Apple Compote
£12.00
Lobster & Crab Cocktail with Pink Grapefruit Salad
£16.50
(£4.50 Supplement for Dinner Inclusive Guests)
Seared Sea Scallops with Roasted Baby Artichoke and Crispy Pancetta
£15.00
(£3.00 Supplement for Dinner Inclusive Guests)

Main Courses

Roast Fillet of Wild Black Banded Bream with Chorizo Crushed Potatoes, Curly Kale and a Lobster Cream Sauce
£20.00
Free Range Chicken Breast with a Tomato & Tarragon Tart
£20.00
Roast Saddle of Hare with Braised Haunch and Chicory
£22.50
Rohan Nevin’s “Visionary Dining Chef of the Year” Winning Dish
Out-Door Reared Crispy Pork Belly with Savoy Cabbage and Black Pudding, White Onion Sauce
£21.50
Gressingham Duck Breast with Peppered Pineapple and Fondant Potato
£22.50
Baked Fillet of Wild Sea Bass with a Shitake Mushroom Sauce
£27.50
(£5.00 Supplement for Dinner Inclusive Guests)
Pan Fried Fillet of Scottish Beef with Wild Mushroom and Bacon and a Port Wine Sauce
£31.50 per person
(£9.00 Supplement per person for Dinner Inclusive Guests)
Grilled 21 day 750gr Scottish Côte de Boeuf with Fondant Potatoes and Your Choice of Sauce Carved at Your Table, for Two
£30.00 per person
(£7.50 Supplement per person for Dinner Inclusive Guests)
All the above Main Courses accompanied with Vegetable Garnish

Vegetarian Main Courses

Grilled Rosemary Polenta with Garlic Creamed Spinach and Roasted Leeks
£20.00
Herb Risotto with an Aubergine Caviar and Basil Oil
£20.00
(Can be prepared suitable for Vegan)

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In room 1

In room 2

In room 3

In room 4

In room 5

In room 6

In room 7

In room 8

To book more than 8 rooms please call 01506 815 222

Vellore Restaurant at Macdonald Bath Spa Hotel

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Reserve a table

Call us on 0844 879 9063

Opening Times

Dining Offers

Celebrate with a Diamond Jubilee Afternoon Tea

Fine Dining at the Vellore Restaurant, Macdonald Bath Spa Hotel

Comfort Food

Starters

French Onion Soup

Beer Battered Scampi with Dipping Sauces

Welsh Rarebit on Sour Dough

Cold Meat Platter to Share

Main Courses

10oz 21 day aged Scottish Beef Rib Eye Steak with Carroll’s Heritage Hand Cut Chips

Classic Fish Pie with Roast Fennel and Hollandaise Sauce

Chicken & Mushroom Pie

Slow Braised Shank of Highland Lamb with Creamed Potato and Roast Parsnips

Side Orders

Buttered Steamed Vegetables

Minted Baby Potatoes

French Beans

Sweet Potato Fries

Hand Cut “Carroll’s Heritage” Potato Chips

French Fries

Starters

Starters

Watercress Soup with Beetroot Crème Fraiche (V)

John Ross Jr (Aberdeen) Smoked Salmon with Fried Salmon Ball

Pickled Ginger and Gressingham Duck Leg Salad with Toasted Sesame Seeds

Linguini with Wild Mushroom Cream and Truffle Oil (V)

Smooth Chicken Liver Pâte with Pan Fried Foie Gras and Sour Apple Compote

Lobster & Crab Cocktail with Pink Grapefruit Salad

Seared Sea Scallops with Roasted Baby Artichoke and Crispy Pancetta

Main Courses

Main Courses

Roast Fillet of Wild Black Banded Bream with Chorizo Crushed Potatoes, Curly Kale and a Lobster Cream Sauce

Free Range Chicken Breast with a Tomato & Tarragon Tart

Roast Saddle of Hare with Braised Haunch and Chicory

Out-Door Reared Crispy Pork Belly with Savoy Cabbage and Black Pudding, White Onion Sauce

Gressingham Duck Breast with Peppered Pineapple and Fondant Potato

Baked Fillet of Wild Sea Bass with a Shitake Mushroom Sauce

Pan Fried Fillet of Scottish Beef with Wild Mushroom and Bacon and a Port Wine Sauce

Grilled 21 day 750gr Scottish Côte de Boeuf with Fondant Potatoes and Your Choice of Sauce Carved at Your Table, for Two

All the above Main Courses accompanied with Vegetable Garnish

Vegetarian Main Courses

Grilled Rosemary Polenta with Garlic Creamed Spinach and Roasted Leeks

Herb Risotto with an Aubergine Caviar and Basil Oil

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