SITUATED at the heart of Penn Hill in Lower Parkstone, Poole, is Penn Central, a popular bar with a newly revamped restaurant called The Attic.

The place was buzzing on a Tuesday evening as we made our way through the bar and up the staircase lit with candles in hurricane jars to the colonial-style restaurant.

We were shown to our table in a quieter corner and handed a menu which was divided into ten starters and ten mains as well as soups, salads, lobsters and crustaceans.

For starters I chose the twice baked cheese soufflé, £6, which is one of my favourite first courses, and it didn't disappoint.

Served in a sizzling skillet, was a dome of lightly smoked Applewood cheddar which had been cooked to perfection. As soon as my knife pierced the surface, molten cheese oozed into the dish which I mopped up with a warm, crusty roll. The soufflé was served with a mixed salad leaf garnish drizzled with a balsamic glaze.

Meanwhile my husband who had chosen the New England Clam Chowder £6.50 was marvelling at the presentation. A handful of clams served in their shells nestling in a mixture of seafood in a rich, creamy sauce which he said tasted as good as it looked.

When it came to our main courses we were spoilt for a choice. I was tempted by the half lobster which you can have simply cold and fresh, or with garlic and herb butter or, for an extra £2, a Thermidor sauce.

Then there is the Whole Cracked Poole Bay Crab with aioli mayonnaise for £16.50 as well as an array of mains including Penn's burger £9.

Fortunately our waitress came to the rescue and recommended the steak and bouillabaisse. My husband's 6oz fillet steak £20 was cooked exactly how he wanted, medium well, and served on a bed of fleshy crevettes which had been sautéed in garlic and parsley butter, and hand cut chips.

I opted for the Classic French Bouillabaisse £15.50 which had all the requirements of this traditional Provençal fish stew with tender chunks of salmon and seafood including clams, squid and prawns in a robust, tomato-based saffron sauce with rouille and parmesan.

For desserts we shared Baked Chocolate Ganache £6.50 with three scoops of strawberry ice cream adorned with white and milk chocolate straws and some sugar coated strawberries artistically arranged on a white platter.

This was a chocoholics dream - a globe of chocolate sponge filled with hot ganache made with melted chocolate and cream.

It is hard to find fault with the food. The menu is simple but creative, portion sizes are generous, each dish was beautifully presented and considering the location, the prices very reasonable. Highly recommended.