at the Dubrovnik Hotel. Guest Room Information. All are double glazed and equipped with colour TV, Telephone, Hair dryer, trouser press, tea coffee making facilities and individually controlled central heating. Guest Room Facilities. Direct - dial telephones, 1 line. Dual voltage power points. Free Wi-Fi Internet Access. Flat screen 10 Channel TV's

Today's business environment the first impression is very important. That's why at the Dubrovnik Hotel our attentive service, amazing food and a professional approach ensure that your conference meeting or seminar will be a success. Being small and friendly means more attention to detail, more privacy and more freedom to be as formal or informal as you wish. We have meeting rooms suitable for training courses, planning meetings, seminars, regional meetings through to product/service launches. For a comprehensive breakdown of our Corporate facilities. Download the

Deep fried Squid on mixed leaf salad with chive garlic mayonnaise. £4.90. Seasonal Melon with fresh fruit and mango sorbet. £4.20. Chicken Liver pate with continental toast. £4.50. Smoked Duck Salad on mixed herb lettuce. £5.80. Roast sweet pepper with goatis cheese Parma Ham, balsamic dressing. £4.50. Salmon, prawn crab croquettes £5.80. Chefs home made soup of the day £3.50. Chicken, mushroom and leek pancake grilled with a cheese sauce £4.10. Sirloin Steak Garni with maitre dihotel garlic butter, accompanied with mushrooms, shallots and tomato £14.00. Sirloin Steak au-poivre served with a pepper, cream and demi glaze sauce £14.50. Fillet Steak Dubrovnik served with shallots, mushrooms, garlic with a rich red wine sauce. £16.00. Fillet Steak en Croute with chicken liver pate and a rich red wine sauce. £16.50. Lamb Shank slowly braised with onions, herbs carrots with light mint gravy and shredded crispy bacon. £13.50. Lamb Shank slowly braised with tomatoes, white wine, onions, garlic, capers and olives. £12.00. Pan-fried Duck Breast served on stir fry vegetables with hoy sin sauce. £13.00. Grilled Chicken Breast on mash with a mushroom, cream and sherry sauce. £11.20. Poached Chicken Breast on basmati rice with a light creamy curry sauce. £11.00. Grilled Chicken Breast served with a onion, tomato and basil passata sauce. £11.20. Pan flashed Sea Bass in butter lemon juice, served on potato mash and Beurre Blanc sauce. £14.50. Grilled Salmon presented on mixed leaf salad with Hollandaise sauce. £13.80. Poached Halibut served with a creamy chive and dill sauce. £12.70. Mediterranean style vegetable lasagna £9.90. The above are accompanied with steamed vegetables potatoes. Mixed steamed Vegetables £1.80. New boiled potatoes in garlic butter £1.80. Mixed Mediterranean Salad with Olive oil dressing £2.50

Appointed Head Chef December 2003, following formal college training at Thomas Danby College in 1976 Ian progressed through the ranks as a chef. Working in 4 star hotels and high class restaurants he increased his knowledge of the hospitality industry by broadening into the licensed trade running several gastro pubs. Ian Comments; Having been working 3 shifts and every weekend going for the last 5 years it was nice to come back to reality and take charge of the kitchen as part of the family led team. Management Comments; What can we say, yes it does get stressful in the kitchen at times but there are not many head chefs that have time to relive their youth like Ian with his powerful Ducati super bike which he rides to work in.

Here at the Dubrovnik hotel we pride ourselves in being experts when organising Wedding receptions of the highest standards. With our reputation for service, you can be assured of a perfect day, which will be remembered with much happiness. We're not cheap but were certainly not the most expensive. We regard every wedding unique, which is why most of our wedding packages are bespoke and tailored to each individual wedding requirement. For a comprehensive breakdown of our Wedding facilities. Download the

We have been creating distinctive dining events over the last 27 years. We cater all occasions from elaborate dinner dances, themed evenings, birthdays anniversaries to corporate dinner dances. Our plush banqueting hall can cater for up to 180 people and our attention to detail will create a pleasurable dining experience. For a comprehensive breakdown of our Banqueting facilities. Download the. For a comprehensive breakdown of our Buffet facilities. Download the

Download our Christmas menu and booking form here. Download Christmas Dinner Brochure www.dubrovnik.co.uk/pdfs/xmas.pdf. Download Christmas Dinner Menu www.dubrovnik.co.uk/pdfs/dinner.pdf. Download Christmas Lunch Menu www.dubrovnik.co.uk/pdfs/lunch.pdf

Appointed as receptionist / Administrator in March 2004, she is now sales coordinator and responsible for conference and banqueting. Having worked with the large hotel chains within their accounts department then a complete career change into the motor car industry where she worked up 10 years as PA to the General Manager. Kathryn Comments: Coming back into the hospitality industry was an exciting challenge, and being part of a family run hotel is probably the best career decision I made. No day is ever the same here at the hotel and your duties can change minute to minute. The only position left to undertake is chef's assistant which won't be long as I have such a passion for food. Management Comments: She is a kitten after her morning coffee, make sure she is well fed and watered and the tiger is kept at bay.

The Dubrovnik Hotel is Bradford's premier boutique hotel, situated amidst the architectural splendour of the former textile quarter of Bradford, whose streets are lined with oak trees. Privately-owned and under the same ownership since opening in 1980. The former mill owner's residence was originally converted into a restaurant with rooms. Due to its popularity the owners expanded the property into a spacious 45 bedroom hotel with a conference and banqueting centre. Dubrovnik Hotel is currently Bradford's biggest privately owned Hotel.

Chicken duck liver parfait parmesan shavings continental toast. Seasonal Melon with strawberries and mango sorbet. Salmon and Crab croquettes with sweet chilli sauce. Cheese, caramelised onion sweet pepper Tartlet. Classic French Onion Soup. Rib-eye Steak with a light peppercorn brandy sauce. Grilled Salmon with Beurre blanc sauce. Pan-fried Sea Bass on spinach mash with olive oil, parsley lemon dressing. Slow Roast Lamb Shank with a rosemary, thyme and red wine jus. Grilled Breast of Chicken with Chorizo wholegrain mustard sauce. Penne Pasta with roasted Mediterranean vegetables and provencale sauce. The above are accompanied with steamed vegetables and potatoes. Belgium Chocolate Tart with cappuccino cream. Chefis Raspberry Cheese Cake. Sticky Toffee Pudding. A selection of English Cheeses. All desserts may contain nuts

During my service in Bradford I have occasion to host officers from other forces who have visited Bradford on various enquiries. I would have no hesitation in recommending the Dubrovnik Hotel as an excellent Hotel.Allan Doherty(Detective Sup.Int) West Yorks Police. I was extremely impressed by the quality of the food, service and overall general atmosphere created by the staff of the Dubrovnik Hotel.The Yorkshire College of Beauty Therapy. The service, meal and your staff were first class.(Luncheon for 150 covers).West Yorkshire Estate Agents Luncheon

The Dubrovnik Hotel is an impressive venue for all types of entertaining. Recognised for its fine cuisine and outstanding service, for over 27 years we have been creating distinctive and memorable private events. Our restaurant offers its diners an A la Carte Menu and a Set Price Menu which change on a regular basis, they include Modern European, Classic French and Traditional English cuisine.

How it started at the Dubrovnik Hotel. The Basic family have owned and managed The Dubrovnik Hotel for 25 years. Mr Bogdan Basic previously worked for the Forte Group of Hotels before purchasing a former Mill owners residence and converting it to a 12-bedroom hotel. In 1986 the hotel was extended adding a further six bedrooms all of which were upgraded to offer en-suite facilities. During 1990, the hotel underwent its biggest expansion programme to date, having a £1.3 million extension built. This included a further 20 bedrooms along with a new banqueting suite and wine bar. In 1997, Ned Basic joined the hotel, having worked through all of the hotel departments whilst studying at university. He now joins the front of house team as general manager. Neb Basic joined the Hotel in 1998 as Deputy Manager. The Dubrovnik Hotel is currently Bradford's biggest privately owned Hotel.

Neil Appointed as Head of beverage in November 2002, Neil owned one of Yorkshires oldest and renowned pie makers Pie Herbets. He's been involved in the catering business all his life and is now a valued member of the family business. Having visited nearly all the continents he's a cauldron of information. You will find Neil multitasking in all departments of the hotel. As a family run hotel we enjoy a dynamic work place with a continuous learning program. We always aim to provide a first rate customer value service and deliver a great customer experience.

Every Monday Evening in the main ballroom experience the sounds of Big Band Jazz with Gordon Tetley A fantastic 16 piece jazz Band that will have you taping clapping with them Why not enjoy a more traditional meal in the restaurant before the show begins

Appointed to run the restaurant and banqueting facilities in October 2004, Gary originally trained as a chef in the late 1970's. Spending many years in the hotel industry he soon found his forte front of house and continued to work for the large chain hotels.

Maison de breton, France £13.50 A crisp dry white. Rose Wine, Stellar Organic Rose, South Africa £15.00. Cuvee Du Seigneur, J.Moreau, France £13.50 A refreshing medium dry. Chateaux Copis, Saint Croix du Mont, France £16.50 A classy sweet white wine. Cuvee Du Seigneur, J.Moreau, France £13.50 A light fruity red wine. Moet et Chandon NV £31.00 Well balanced, crisp and succulent fruit flavour. Veuve Cliquot NV £35.00 Lingering fruity flavours of apple and pear on the palate. Bollinger Special Cuvee† £45.00 A renowned top quality champagne, dry with fruit flavours. Cuvee Dom Perignon £95.00 Acacia honey and fresh almonds on the nose. Sancerre Blanc Bougrier - Loire Valley, France £22.50 A classic well structured dry white wine with gooseberry aromas. Pouilly Fume Chantelain - Loire Valley, France £24.00 A fine aromatic crisp flavour of the sauvignon grape. Dos Santos Viura, Spain £14.50 Lemon in colour, peardrop banana in aroma. Houghton Chardonnay, Australia £19.50 A stylish elegant chardonnay with a crisp finish. Chai De Bordes - Bordeaux Blanc £14.50 Bright straw appearance, apple aroma. Millstream Chenin Blanc, South Africa £13.50 A light fresh medium white wine. Frascati Superiore, Italy £15.00 A delicious light refreshing dry white wine. Errazuriz - Sauvignon Blanc, Chile £16.00 Strong in citrus and melon aroma. Villa Maria n Chardonnay, New Zealand £16.50 Rich with ripe fruit, dry white wine. La Baume -Viogner, Languedoc, France £15.50 Heady and ripe in style with peach apricots aromas. Delicato - Chardonnay, Californian £19.00 Soft Creamy Mild Bodied Rounded. Chablis, Moreau, France £22.00 Refreshingly clean with a crisp finish. Barbera DiAlba, Italy £14.00 Complex Red wine with berry, oak chocolate aromas. Chai Bordes Bordeaux Rouge - Grand Vin, France £14.50 Elegant with red fruits and cedar tree aromas. Cotes du Rhone, St Laurent, France £15.00 Smooth rounded wine with hints of cooked cherries. Rioja Partenina Reserva, Spain £15.50 The bouquet shows rich intense fruit against a background of new oak. Beaujolais-Villages - Louis Jadot, France £16.00 Full of bright floral fruit flavours with bright peppery notes. Errazuriz Merlot, Chile £15.50 Intense character with spicy chocolate and earthy notes. Houghton Shiraz, Australia £16.50 Ripe juicy and lush with a warm finish. St Emilion- Fortin Plaisance, France £17.00 Darkish ruby colour with a hint of plumy fruit. Paul Cluver Pinot Noir, South Africa £19.00 Crushed cherry fruit is followed by a light-bodied palate. Chateauneuf du Pape, France £22.00 Richly coloured with an aroma of spices and a warm finish. Margaux - Segla Bordeaux, France £38.00 Powerfull liquorice aromas with a juicy, almost succulent palate. Chateau Du Charron - Bordeaux, France £24.00 Vibrant, youthful Claret with a ripe berry fruit finish. Ruben Hall - Merlot, New Zealand £18.50 Youthful plum and berry fruit dominate this mid-bodied red. Rose Wine, Stellar Organic Rose, South Africa £15.00 Pink rose, dry with plenty of ripe strawberry fruit flavours.