atout
e
Durnovaria
From an old post office to a quirky live music and imbibing hub in 16 months,
Miriam Phillips finds this bar has had alot on its seasonal sharing plates…
The Bar
You could be mistaken when stepping into the listed building that you’ve
been rocketed almost 4,000 miles to America. The owner Jim Ross’
experience working in Chicago obviously inspired the décor. The bar is
big and bold, and people are clearly drawn to it. The tables are crafted
from beer barrels – again, Jim’s design – and the impressive display of
spirits behind the bar is an eye catcher. Jim displays work by local artists,
and chalkboards encourage customers to support local independent
businesses, and try the Dorset produce on the menu.
The Menu
46
The philosophy behind Durnovaria, the Roman name for Dorchester, is
that the kitchen uses as much local culture and produce as possible. That
is certainly reflected on the menu, which boasts a range of ploughman’s
lunches made of cheeses from Ford Farm, chutneys made by From Dorset
With Love and olives from Olives Et Al. The biggest sellers are the
sharing platters - cheese (£9.95), meat (£12.95) or Chesil Fish Platter
(£13.95) - which are designed for two to share. The meat is from the
celebrated Capreolus Fine Foods. Even the bar snacks are sourced from
Dorset, offering the delicious Rolly’s Brownies from Weymouth and
the popular Bumble & Boot Beef Jerky, also made
in Dorset.
The Food
The Drinks
The cocktail menu and the wine menu change seasonally and the range
of spirits is comprehensive. There are more than 50 spirits gracing the
shelves, with special imports from around the globe.
Talk to the owner Jim and you’ll hear the story behind
each one. Jim’s philosophy is that a gin and tonic isn’t
just a bog standard drink, it should be a ‘fantastic experience in every sip’. Absinthe is a top seller, and the
bar even boasts a traditional fountain. Cocktails are a
firm favourite – particularly the interestingly named
Durnovaria Corpse Reviver (Bohemian Absinthe,
Cointreau, Dry Vermouth, Gin, Fresh Lemon and
Gomme).
“Our platters
simply would
not be the same
without
Capreolus. Their
produce is just
incredible.”
The cheese ploughman’s (£5.95) looked impressive
but tasted even better. It was served with salad,
dipping oil, bread, olives and a selection of delicious
chutneys. The Coastal Cheddar from Ford Farm has
always been a firm favourite of mine and its strength
really makes the dish. It is complemented by the
peppery taste of the Capreolus Dorset Coppa –
air-dried pork neck fillet. The dish would be perfect for a lazy
afternoon complemented by one of the seasonal red wines.
Menu’s Verdict
A perfect place to unwind after work or out with friends at the weekend.
Durnovaria’s Food Hero
The Details
Durnovaria is one of those
cosy wine bars that you wish
was your local. The design and
openness of the big bar attracts
people to sit and chat and the
beer barrel tables certainly add a
feature to the room. The
owner Jim’s passion for not only
eating and drinking locally but
supporting the whole community is admirable. Visit on
a Thursday night or Sunday
afternoon for acoustic music
sessions.
Jim nominated Capreolus for their fine selection of charcuterie that he
uses in the kitchen.
“Our platters simply would not be the same without Capreolus. Their
produce is just incredible. They are now getting really well known to the
chefs around London, and in fact all around the country for their
fantastic produce that is produced ethically. As soon as I tasted their
products I knew I had to use them for Durnovaria.”
{
The Facts
Durnovaria Wine Bar, 43 South Street, Dorchester, DT1 1DH
Telephone: 01305 262751
www.durnovariabar.co.uk
Facebook: www.facebook.com/durnovariabar
Twitter: @durnovariabar
Platters start at £ 9.95, Panini £ 5.95
www.menu-dorset.co.uk
{