Dom's Table - Lyme Regis

We paid a £20 deposit and arranged childcare and our booking was cancelled last minute and we were told we can't have the deposit back. Nearby store owner said Dom hasn't been doing the restaurant for a few weeks so seems dishonest that he has taken our money. There was another customer outside the restaurant at the same time who had also booked and paid a deposit

Really exceptional meal tonight at Dom's Table. Never had such an intimate dining experience, with menus personally tailored and each course presented in detail by Dom. It was so refreshing that the vegetarian menu had as much thought and variety into each course as the meat and fish options. Serious food in a wonderfully relaxed and comfortable environment. Would recommend to anyone Vegetarian options: Menu is flexed to any dietary requirement or preferences

This pop up was wonderful and such a unique experience. To speak with the chef, Dom, and to have insights into the menu was a real treat. The daily-changing menu was carefully curated and the food was fresh and locally produced. My dietary requirements were talked through and so the meal was as bespoke as possible to cater for my needs which was a really unique and fantastic experience. My favourite dish was the soup, but my husbands was the fish. Wait staff were great. The menu was reasonably priced with 4 courses and bread/butter for £43 pp. Would recommend and return.

Really good tasty food with a great atmosphere Service: Dine in Meal type: Dinner Price per person: £50–60 Food: 5 Service: 5 Atmosphere: 5

We last ate at Dom’s Table about a year ago and were very impressed. So much so that we booked again this year sadly the food wasn’t as good. Dom can cook but this time I’d say he assembled food. Each course was lukewarm, each course was bland. Large thick slices of quite ordinary sour dough bread are given as a starter but with insufficient butter. One does need to eat that as the subsequent courses are not generous. Almost everything is cut finely on a mandolin, the first course of fennel/capers/fresh orange/walnuts and cream was a good idea. I would suggest that toasting the walnuts, cutting the orange not to include skin, serving a few large capers for texture and either adding double cream or omitting the watery single cream would add to the dish. I can’t remember if the single lukewarm scallop was in that course or the next whatever the next course had tinned chick peas in a vaguely chilli tomato liquid more mandonlined stuff etc. All very vague, neither generous or interesting. The main course was luke warm hake, more shreds and some I think slightly crunchy stuff I wasn’t sure what it was. The meal ended with a very small portion of you’ve guessed it luke warm nice apple something. The bill (cheapest bottle of wine £27) came to £97.00. Not cheap, not good value. Sorry Dom you really can do so much better.