Important information about our winter opening hours November, December, January and February
We will remain open for lunch and dinner Tuesday to Saturday
This re-shaping of our opening hours during the winter months will enable us to maintain the highest standards of service and food for which Regatta is so well known. Closing on Sundays and Mondays will ensure that everyone in our very hardworking team has regular time off each week – something that presents us with a constant challenge when we are
open seven days a week!
We apologise for any inconvenience this may cause, we hope that you will understand the reasons for our decision. Come dine with us soon. We look forward to welcoming to you.
Thank you, Regatta Team
Situated in the heart of Aldeburgh High Street, we are an independent family owned and run restaurant. Our aim is to serve honest, unfussy and seasonal dishes in a friendly manner. Our wish is to provide a comfortable relaxed environment where all are welcome.
Robert and Johanna Mabey have owned and run Regatta for twenty happy and successful years. Robert who is head chef as well as co-proprietor, trained at the Connaught Hotel and La Gavroche in London before heading back to his roots in East Anglia.
We are proud to have on board a dedicated team of staff in the restaurant and kitchen. We all look forward to welcoming you to Regatta.
Griddled Seabass with primavera risotto, parsley oil
Six Carlingford Oysters with red wine and shallot vinegar
Halibut with Crayfish and basil sauce
Crispy Confit of duck leg on a tomato Spanish style chorizo, mixed bean and kale cassoulet
Mediterranean fish soup with rouille and croutons
Warm Piri Piri chicken caesar salad with chilli and onion chutney, chips
Char-grilled 8oz rib eye steak with garlic & parsley butter
Scallops on creamy mash with crispy bacon
Smoked pork and chicken terrine with handmade piccalilli£7.50
Autumn mushroom and thyme soup with croutons£4.50
Super salad with red and golden heritage coast beetroot, quinoa, toasted almonds, pumpkin seeds, sunflower seeds and French beans with a tumeric, yoghurt and coriander dressing£6.50
Mediterranean fish soup with rouille and croûtons£5.25
Beetroot marinated gravadlax with horsradish and beetroot relish£7.50
Six Carlingford oysters with red wine and shallot vinegar£9.50
Crayfish cocktail with basil and lemon£7.00
Tiger prawn tempura with dipping sauce (x6)£7.75
From Our Own Smoke House
Smoked salmon, gravadlax, whole smoked prawns and brandon rost£12.50
Warm brandon rost with chilli chutney and mascarpone£8.50
Oak-smoked salmon with Thai cucumber salad£8.50
Whole smoked prawns with garlic mayonnaise£6.50
Griddled fillet steak with a red wine, black pepper and shallot sauce, French beans & chips£27.00
Crispy Confit of duck leg on a tomato Spanish style chorizo, mixed bean and kale cassoulet£14.00
Roast breast of chicken with French style tarragon peas and chips£14.50
Creamy tagliatelle of spinach, soya beans and goat's cheese with rocket salad£12.00
Autumn chick pea, butternut squash, celeriac and sweet potato curry with rice, cauliflower bahji and poppadom£12.00
Chocolate marquise cake with poached sugar plums in Pedro Ximenez£6.50
Selection of cheeses (Appenzeller, Gorgonzola, Norfolk Mardler, Suffolk Gold and White Lady served with biscuits, grapes and membrillo£8.50
Glass of late bottled vintage port (50ml)£3.75
Classic vanilla crème brûlée with Cumbrian shortbread£5.00
Our own fudge and Malteser ice cream£5.00
Vanilla ice cream with chocolate or salted caramel sauce£5.00
Gerbaud tart with mascarpone cream and apricot puree£6.50
Apple, raisin and cinnamon strudel with homemade custard£6.50
Lychee and ginger sorbet with fresh pomegranate and grenadine syrup£5.50
Pear and caramel delice with pear compote and hazelnut brittle£6.50
Checkout our restaurant and special dishes
At Regatta our main menu is varied and changes regularly. In addition we offer daily specials on the black boards. All year round, the emphasis of our menu is on locally caught fish and seafood. However, we also have vegetarian, poultry and meat dishes available.