1 The signature cut

The Dolphin Rib-eye

Thirty-five-day dry-aged British beef, cooked over glowing oak and finished with smoked bone-marrow butter.

2 A British classic

Beef Wellington

Fillet of native-breed beef, wild mushroom duxelles, Wiltshire ham and burnished all-butter pastry.

3 Fire, smoke, salt

Prime Tomahawk

A showpiece cut for sharing, flame-kissed at the pass and carved tableside with a trio of house sauces.

4 From our cellar

A Proper Pairing

Old World reds, modern English bottles and thoughtful pours selected to flatter every cut and every occasion.

5 Gather around

Sunday at The Dolphin

Slow-roasted British beef, crisp roast potatoes, seasonal greens and towering Yorkshire puddings.

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Welcome to The Dolphin

British produce.
Primal fire.
Warm tables.

Set in the heart of Wellington, The Dolphin is a modern British steak restaurant shaped by three simple ideas: buy exceptional ingredients, cook them with confidence, and look after people properly.

Our beef is selected from trusted British farms, dry-aged for depth and tenderness, then cooked over oak and charcoal. The menu moves with the seasons, balancing generous steakhouse classics with bright vegetables, fresh seafood and puddings worth saving room for.

Good food. No theatre required.
Warm, elegant dining room set for dinner Steak being cooked over live fire
SomersetRooted locally
since day one
From pasture to plate

Respect the cut.

Better steak begins long before it reaches the grill. We work with trusted British suppliers who share our standards for provenance, husbandry and flavour.

01

British first

Native and heritage breeds selected for marbling, maturity and character.

02

Time in the ageing room

Whole primals are dry-aged for a minimum of 35 days to concentrate flavour and improve tenderness.

03

Oak, charcoal, patience

Intense heat builds the crust; careful resting keeps every cut succulent.

Choose your character

Three brilliant cuts.

Your server will gladly guide you through flavour, texture, cooking temperature and wine pairing.

Dry-aged rib-eye steak£34
Deep & marbled

Rib-eye

The steak lover’s steak: bold, juicy and richly savoury.

Tender fillet steak served with herbs£39
Lean & tender

Fillet

Buttery-soft texture and a clean, elegant flavour.

Tomahawk steak for sharing£82
Dramatic & generous

Tomahawk

A bone-in showpiece, carved for two at the table.

More than a meal

An evening done properly.

Come for a quick supper, a long lunch, a birthday, a first date or simply because Wednesday deserves a very good steak.

35+days dry-aged
60+wines in the cellar
12local suppliers
7days to remember us
The Dolphin dining room Red wine poured for dinner
From our guests
The rib-eye was beautifully charred, deeply flavoured and cooked exactly as requested. Wellington finally has the steak restaurant it deserves.
Local guest · Wellington
Warm service without fuss, a brilliant bottle recommendation and a Beef Wellington we are still talking about.
Anniversary dinner · Somerset
Sunday lunch felt generous in every sense — great beef, proper roast potatoes and a team who made the whole family feel welcome.
Sunday guest · Taunton
Plan your visit

Your table is waiting.

Find us in Wellington, Somerset. Walk-ins are welcome when space allows; booking is recommended for Friday, Saturday and Sunday.

Find us

37 Waterloo Road
Wellington, Somerset
TA21 8JQ

hello@thedolphinwellington.co.uk

Opening hours

  • MondayClosed
  • Tue–Thu5.30–10.30pm
  • Fri–Sat12–11pm
  • Sunday12–8pm
Reservations

Book a table

Tell us when you would like to visit and your e-mail app will prepare the booking request.

A booking is confirmed only when you receive a reply from the restaurant.