This restaurant is easily the best place in Dorset to fi nd delicious organic, plant-based dining. But Twelve is much more than this – the food is innovative and indescribably delicious. Expect contemporary cooking served in a casually elegant setting. We settled next to the cocktail bar, where everything from the spirits, beer and wine to the cold-pressed juices is organic and refined-sugar-free. The evening got off to a good start with a cold-pressed ginger Mojito for me and a tequila and basil lemonade for my companion.
We began our meal with two delectable starters – I tucked into perfectly crisp and crunchy vegetable tempura, while my partner opted for a sensational combination of salt-baked smoked celeriac with avocado purée, mushroom duxelles and truffl e oil. Indulgent starters were followed by equally mouth-watering mains. I treated myself to beer-battered tofu and chips served with a beautifully creamy tartare and pea purée. My partner chose the feijoada – a black bean stew inspired by the Brazilian roots of one of Twelve’s founders. The dish was bursting with flavoursome seitan sausage, pulled jackfruit, rice, crispy kale, and a sweet infusion of orange. We just about had room for dessert. While my companion enjoyed a light, nutty maple carrot cake, I was delighted by the cheesecake – between the biscuit base and cream cheese topping, a slather of dulce de leche created a sweet caramel layer. Twelve is most certainly the future of contemporary dining.