“It’s vital to me that guests can identify with the food they are eating – where it’s from, how it was farmed, grown or caught and the ethos behind its presentation”

Menu

Seasonal Set Menu
£24 for 2 courses and £29 for 3 courses
Available every lunch time 12 till 2:30pm & Wednesday to Friday 5:30pm till 6:45pm (when mentioned at time of booking, excludes Saturday evenings)

A la carte
£55 for 3 courses and £47 for 2 courses. Available Lunch and Dinner

Tasting Menu
Eight Courses £65 (Matching Wine Flight £45 Supplement)

Seasonal Set Menu

to begin

local samphire cured cornish stone bass
local vodka crème fraîche, seaweed cracker & dill

glazed pork cheeks
watercress purée & bone marrow crumble
pork dashi

local blue slipper cheese croquettes
broccoli purée, charred purple sprouting broccoli
hazelnut dressing

to follow

barbecued cauliflower steak
pickled cauliflower, apple & salted almonds
romesco sauce

bouillabaisse
sauteed gurnard, day boat squid & st austell bay mussels
sea herbs, saffron rouille & crispy sourdough

cannelloni of confit guinea fowl & wild garlic
braised vichy carrot & charred kale rabb
roasted chicken jus

to finish

banoffee parfait
crispy toffee tuile & caramelised banana
lime & banana sorbet

chocolate titanic
milk ice cream (please allow 15 minutes)

selection of local and continental cheeses
quince jelly (supplement £5 per guest)

A la Carte

to begin

terrine of poached local asparagus
crispy truffled duck egg & asparagus mayonnaise

pressing of smoked eel, ham hock, duck liver & apple
celeriac remoulade & toasted brioche

local wood pigeon “pie”
boudin noir, pink lady apple & caramelised cauliflower
red wine & cider jus

day boat mackerel pate
horseradish, beetroot & toasted pumpernickel bread
mermaid gin cured mackerel

tagliatelle of cornish cuttlefish
cuttlefish cracker, charred purple sprouting
soy, bonito, sesame & lime dressing

to follow 

raviole of duck egg yolk & truffled potato
sauteed local exotic mushrooms
seasonal greens

grilled wild garlic crusted sea trout
nage of mussels, monk’s beard & riesling
seaweed gnocchi

monkfish roasted on the bone
“coronation” coleslaw, steamed jasmine rice
lime butter sauce

barbecued rump of lamb
braised lamb shoulder “hotpot”
pea puree, warm minted pea salad, smoked ewes cheese

soy marinated hanger steak
seaweed & shimeji mushroom salad, celeriac & english wasabi
sauteed duck liver deglazed with japanese hibiki whisky

to finish

forced yorkshire rhubarb & white chocolate delice
rhubarb sorbet, stem ginger & brandy snap

mexique chocolate & piquin chilli tart
lime & mascarpone sorbet

barbecued pineapple
slow cooked with spiced rum, white chocolate ganache
banana & walnut cake

black forest gateau delice
morello cherry sorbet & vanilla cream