Samphire

Die Geschichte

This is the room that held St Helier's Michelin star as Ormer, Shaun Rankin's restaurant. When Rankin left in 2018 the restaurant was renamed Samphire and head chef Lee Smith stayed at the pass, with a menu deliberately rebuilt around the way people had started wanting to eat out: less formality, more sharing, the same seriousness about sourcing. The result is a restaurant that reads as a town-centre all-rounder without giving up the standard the address is known for. The building does a lot of the work. Dining runs through the main room across the day, with a private dining room and bar on the first floor and a third bar on The Don roof terrace above - so an evening here can start with a drink under the sky and finish over several courses downstairs. It also stays open year-round, which sets it apart on an island where several of the best kitchens follow the season and close through the winter.

Was Sie erwartet

A menu shaped by what is good now, from land and sea, moving from lighter opening dishes to larger plates designed to be shared. A two- or three-course set menu runs alongside the a la carte at lunch from Tuesday to Saturday and at dinner from Tuesday to Thursday, which is the most affordable way into the kitchen. Service is polished without being stiff, and the room suits both a long dinner and a quicker lunch between shops.

Höhepunkte

• The Don Street rooms that held a Michelin star as Ormer
• Seasonal menu drawn from Jersey land and sea
• Sharing-led plates alongside a set menu
• Roof terrace bar above the restaurant
• Private dining room and alfresco terrace
• Open year-round, unlike many coastal kitchens

Wo Sie es finden

Samphire is at 11 Don Street, in the middle of St Helier and a couple of minutes' walk from King Street and the Central Market. It is easy to reach on foot from anywhere in town, and the Liberation Station bus terminus is a short walk away. Nearby multi-storey car parks are the simplest option if you drive in.

Gut zu wissen

Book ahead, particularly for weekend dinner. A two- or three-course set menu runs at lunch Tuesday to Saturday and at dinner Tuesday to Thursday.