FAQ's

1 . Where are you?
We are on Navigation Point. This is a strip of bars and restaurants along the back of the marina. From the A19 north, leave at the A689 exit and keep going right through the town. Pass Asda and Burger King and turn right at the next roundabout. Travel half a mile and turn right again. The restaurants are on the left. We are near the bottom next to the paper Shop.

2. Do i need to book?
It helps if you do but you do need to book on a weekend. We It helps us a lot to plan and prepare and you will get priority over people who have not booked if it is busy. If its a large table, we will ask for a deposit on a week end - its necessary for us and fair for every one, including the organiser of the party. It means we will not be left with empty tables. If one or two drop out we are flexible right up until the day of your booking, however, we will need a guaranteed minimum for a large party.

3. Do you take cards?
Yes. Except American Express. We will charge a handling fee if the bill is under £10 and also if there are multiple cards offered to pay one bill. For large parties, the bill must be sorted out amongst yourselves and given to us as a single payment. We can not accommodate working out what Gladys had and Roland et al and taking individual payments. We appreciate your understanding. If a large party books and more than 6 have the Lunch or Happy Hour menu, we will add a service charge to the final bill. This is because large tables increase the man power required in the restaurant and the margins are very low on these menus.

4. Do you discounts?
No.

5. Do you discounts?
No.

6. What vegetarian dishes do you do?
We do one of a range on a daily basis. Stuffed Pepper, Mushroom Stroganhoff, Nut Roast, Roasted vegetable and Mozorella Pancakes, Mushroom Carbonara, Vegetable Green Curry, any more ideas please let us know.

7. Do I have to have the steak Stones, I'm not sure about them?
No of course not. We understand that some people may need to see them on the next table to get the idea or may not even want them at all. No problem. We may try to explain them to you in case the information may encourage you to try one but the only reason is that we really think they give you a much better experience of the food we serve and avoid the possibility of your steak being cooked not quite the way you want it. It also prevents the food cooling down towards the end of your meal, which is unavoidable to a certain extent.

8. Why did you close Thai Harbour?
Two reasons really. Firstly, despite having a triple A rating for issuing work permits to none EU skilled workers, all quotas have been removed by the governments immigration policy and are available only on an appeal basis. My Chef had been with me 6 years and he wanted to go home. That would have left me (like many other Foreign food restaursnts) unable to issue work permits to recruit any new staff. An impossible position to be in. Secondly, the cost of the food we used was becoming unsustainable. With the expenses being so high on the Marina, it was impossible to achieve an adequate profit margin unless we changed the brands and quality of the food we were using - something i was unwilling to do as the difference in the quality of the food we would have served would have been noticeable by all. With so many people talking about the need for a Steak House on the Marina, I decided to take the risk. We are amazed at the depth of affection and appreciation that has been shown and continues to be shown towards what we offered in Thai Harbour. We appreciate both the compliments and understanding of the situation that has been shown. We appreciate most of all, the return of many of the regulars who had become friends of Thai Harbour, to Sunny's. With our steakstone dining bringing much more seafood and oriental tastes to our menu, we hope to see even more of our old friends coming back!

9. Who’s Sunny?
No idea. But if its wrong, it's his fault!

10. What’s the image of the restaurant?
At the moment its a work in progress. We have concentrated on getting the food right first. The reality is not like on the tele where it all changes over night and we all burst into tears when we come to work in the morning. When all the Thai bits have gone, its a 1930's Chicago, swing image we are heading towards. Not the wild west.

11. Do you have entertainment?
Yes. Live Saxaphone music at the weekend. Please call us for exact details as they may vary.

12. What's the difference between a Sirloin and a Prime Rib cut?
A prime rib is a double thick Sirloin still on the bone. A fantastic steak available here! For a great explanation of all the different cuts please see http://bbq.about.com/od/steakglossary. This is great reading.

13. What are your plans for Christmas?
We will serve our existing menu. Our Chef will also serve his own specials, with a festive twist. We may limit the availability of the Happy Hour menu simply because of bookings later in the evening. We will also serve traditional Christmas Dinner to any table of 10 or more people who pre- order it starting from the 1st December . The one price will be £20 per head during the day time (with some slight reductions in portion sizes) At other times the price will be £30 per person. Children under 12, £20. We will be open Christmas Day between 12.30 - 2pm, 2 pm to 3pm. The restaurant will close at 4pm. We will serve only Traditional Christmas Dinner. The price will be £55 per person. Children under 12, £35. You will need to book well in advance. We will have live entertainment on various nights during December. Please see the News section for details when they are published. The restaurant will be festively decorated and Christmas Dinner will be available from the 1st December. Final opening times will also be published under the News section as soon as possible.