Perched on the tip of the Sandbanks Peninsula, The Point at The Haven Hotel, is about as close as you can get to fine dining by the sea without getting your feet wet!

The panoramic view across Poole Harbour is simply stunning at any time of year, so in terms of location, the restaurant and bar has always been hard to beat.

But under the guidance of head chef Jason Hornbuckle who joined the company five years ago, the restaurant has been gradually enhancing its reputation as one of Dorset's finest places to eat.

Now the restaurant, formerly known as La Roche, has been given a new name and a new look with classic brown and gold decor, uber chic cutlery, crockery, tables and chairs and two innovative new summer menus.

You have the choice of two courses for £29.50 or three courses for £37.50 from a daily changing menu.

Alternatively you can step up a gastronomic level and have two courses for £45 or three courses for £55 from the chef's specials.

The good news is that you don't have to commit to just one menu either, you can flit between the two depending on whatever takes your fancy.

Not long after we had settled at our table and ordered bottle of New Zealand Sauvignon Blanc recommended by our knowledgeable waitress Evie, we were treated to an amuse bouche of Dorset crab served with a hint of cream, fresh tomato and pomegranate seeds. This was an inspired combination of different textures and flavours which proved to be the theme for evening Our starter of smoked salmon looked almost too good to eat. Presented with artistic daubs of smoked mayonnaise, trout mousse and black pepper creme fraiche then dotted with a 40-year-old whisky jelly, sprinkled with Caviar and a couple of blinis on the side. This was elegant and exquisite in equal measure.

For our main course we were served a rump of lamb nestled on a smooth, black olive mash, scattered with slivers of black olives, marinated cherry tomatoes, roasted peppers, broad beans and garnished with purple basil.

We were also surprised with a taster of another of the chef's specials - pan fried monkfish, which was plump and succulent and served with tender asparagus and a minty pea mash which was my favourite of the two dishes.

Last but not least was dessert - a trio of my favourite chocolate puddings on a glass platter. A mini chocolate fondant with fresh raspberries and creme fraiche, a chocolate cheesecake brownie with dehydrated raspberries, a small biscotti and a globe of homemade chocolate ice cream.

Each dish wasn't just a work of art - it was a masterpiece. After the meal we had the chance to talk to the head chef himself, Jason Hornbuckle who explained: "I want to create an experience from the moment you arrive. Although the food is the main focus, it's not just about the food either. I want to surprise people with different textures and little touches such as the unusual side plates or cutlery as well as the overall presentation."

The Point is certainly the perfect place for a special occasion with a warm and relaxed atmosphere. A real feast for all the senses.