IF you’re serious about seasonal, locally-sourced, sustainable food, then the Arbor restaurant at the Green House Hotel in Bournemouth will fit the bill.

And while we are on the subject of the bill, although this place prides itself on offering high-quality food, it’s without pretence or the price tag.

Award-winning head chef Andy Hilton has recently revamped the menu and invited us to check it out.

For starters it was a toss-up between Mrs Tee’s Mushrooms on Toast with a Fried Duck Egg or the Truffled Potato Gnocchi with watercress pesto and spring onion.

As my other half isn’t a fan of gnocchi, I did the honourable thing and let him have the mushrooms.

But it worked in my favour as the gnocchi was delicious – light as a feather, bite-sized dumplings, made from Dorset potatoes served with fine truffle oil and a spring green pesto of watercress, onions and a hint of garlic.

My other half’s mushrooms were a local woodland variety perfectly cooked and topped with a large, runny duck egg served on a thick slice of artisan bread.

For mains I had the chef’s seafood plate which, on the menu, was left to interpretation as Andy and his team only use what’s on offer locally.

It was a perfectly-balanced selection of fish and shellfish including scallops, hake and sea bream served with a cauliflower cheese risotto.

My husband also made short work of his slow-cooked beef rib which was so tender it almost melted in the mouth.

But the highlight of the night, (and as a savoury person I never thought I would ever say this), was the dessert.

The Dark Chocolate Fondant Fondue (recommended by one of the waiters) was stunning.

In the middle of a wooden platter for two people to share, was a bowl of chocolate fondant which was oozing in the middle, so was perfect for dunking an assortment of goodies ranging from homemade honeycomb (made from the restaurant’s rooftop bees) fluffy marshmallows, crispy doughnuts, cookies and creamy gelato on a stick.

Sublime – a memorable meal for all the right reasons.