FOOD & DRINK
IN THE NEXT
ISSUE...
We sell as many Pasties in the
Summer as we do in the Winter...
The Last Resort,
Menu saved the day!
The
Chef:
Mark Cramp
Age:32
The Last Resort
Shanklin
Starters
Change is in the air again at The
Last Resort in Shanklin. Previously
owned by Steve Wyatt, of French
Franks, and more recently by Clive
White, the restaurant is in yet
another new pair of hands. So
what’s on the menu? We went to
find out…
Raunchy Rigatoni, Pasta tubes
entwined with bacon,
mushrooms, served in a lively
sauce of tomatoes and garlic
with a kick of Red Chillies
topped with shaved parmesan
£6.50
The Last Resort in Shanklin turned out literally
to be our “last resort” for this issue’s review,
since we had already visited two other
restaurants that were so disappointing we’re not
even going to mention them!
Warm Salad of vine Tomatoes,
Back bacon and Mozzarella,
entwined on a wholegrain
mustard dressing sat on a crisp
green salad.
£5.50
What we found at The Last Resort was a bright,
contemporary interior, with attentive waiting
staff, and a tempting, wide-choice menu with
around 12 starters, 24 main courses, a stone
baked pizza section, and a selection of 13 sweets.
The menu has a distinct Mediterranean
influence, and the portion sizes are sensible.
Main Courses
Sautéd Chicken Breast with
Mussels, Tarragon and
Chardonnay
£9.95
8 oz Rib-Eye Steak, nestled on
caramelised red onion, Sautéd
field mushrooms and Dijon
sauce.
£13.95
Desserts
Amaretto & Orange Brulée
£3.75
Baked Chocolate Tart and soft
seasonal berries.
£3.95
The Last Resort
High Street, Shanklin
Tel: 01983 875559
We’d heard that chef Mark Cramp had previously
built a good reputation at nearby Foxhills in
Shanklin, where he was awarded a Rosette for
his culinary skills - so we had an idea that we
might be in for a treat.
The restaurant had a great atmosphere with a
real buzz – which was another indicator of a
good evening ahead.
The tables are well spaced, but the favourite
window tables are always the first ones to be
booked, so take note. We found the service
efficient and