Dining at this Chesil Beach restaurant elicits that ‘struck gold’ feeling thanks to its unique setting, smart cooking and innovative drinks list.

Set in a 1930s Olympic-pool clubhouse that retains many of its original features, the interiors of The Club House, West Bexington, are best described as mid-century modern meets New England nautical. It’s a fitting backdrop for head chef William Hickton’s fish-focused menus.

Net-fresh seafood from Dorset fishermen, along with produce from nearby farms (including handpicked veggies from the restaurant’s own kitchen garden), form the basis of the two-AA-rosette dishes.

Compilations showcasing the uber-local ingredients include South Coast-crab benedict with a toasted homemade muffin, poached eggs and smoked paprika, and pan-roasted Cornish hake with wild garlic and watercress pesto, crab-crushed potatoes and sautéed pak choi. Carnivorous thrills such as chargrilled bavette steak with celeriac puree, bone marrow, garlic butter and skinny fries take diners in a deliciously different direction.

To elevate the experience, sommelier Fefe Kovacs is on hand to provide impeccable wine pairings. The Club House in West Bexington is also renowned for its top-tier cocktails so don’t leave without sampling one of the creative concoctions.

The perfect pours are best sipped in the heated outdoor pavilion or sprawling garden – both enjoy panoramic views of the Jurassic Coast and host occasional live jazz sessions.

Trencherman’s tip

In pleasant weather, the Portico grill is fired up and the St Dunstan Garden Bar serves draught beers. The venue also hosts weddings.