Scallops
Pan seared scallops – roe velouté – herb emulsion – lemon maserated courgettes – samphire – sea purslane
Beef carpaccio
Cornish beef carpaccio – pickled shimeji mushrooms – crumbled Helford blue – crispy shallots – caramelised onion puree
Cornish crab salad
Cornish white crab dressed in lemon crème fraise – apple salad – herb mayonnaise – lemon verbena – seaweed cracker
Mackerel
St Ives Bay mackerel marinated in spices – golden beetroot – baby tomatoes – enoki mushrooms – tom yum soup – herb oil
pressed pork
Nduja rosti – harissa aioli – pickled vegetable salad – dukkah
Risotto
Seasonal risotto – served with the season’s best vegetables – wild garlic pesto – St Ewe confit egg yolk
Cornish mussels
Cornish mussels – shallots – fennel – white wine – parsley sauce
(Thai version also available)
Oysters
Porthilly oysters
Lemon – Rockefeller – Kilpatrick – yuzu dressing – mignonette
Cappelletti
Wild garlic cappelletti – Trink dairy ricotta – parmesan – garden greens – pine nut beurre noisette
Sea bass
Line caught sea bass – mussels – caper pomme Anna – fish velouté split with dill oil – samphire – sea purslane
Hake
Roasted hake loin served with sauce vierge – pomme purée – herb aioli – Cornish crab beignets
Cornish cod
Roasted cod – chervil beurre blanc – cod skin crisp – wild garlic gnocchi – Cornish sea salt & seaweed caviar
St Ives Bay Blue lobster
Butter poached lobster tails – blow torched fennel – confit tomatoes – new potato fondant – samphire – lobster Bouillabaisse
Market fish
Choose one of the following fish
Dover sole – lemon sole – plaice – sea bream – john dory – turbot – monkfish – lobster
Sauces
Salsa Verde – beurre Blanc – sauce vierge – cockle & herb dressing – sparkling wine & cream – mousseline – bouillabaisse – harissa butter
Discuss your sides with Natasha
Fillet of Beef
Whole roasted fillet of beef coated in dried wild mushrooms & rosemary – celeriac & potato rosti– shallot puree –truffle carrots – seasonal greens – bordelaise sauce
Duck
Cornish duck breast – duck fat sweet potato fondant – dukkha wok vegetables – confit duck
leg– 5 spice sauce
Chicken supreme
Free range west country chicken breast stuffed with Cornish nduja served with – new potatoes – roasted peppers – courgettes – sun blushed tomato pesto– gremolata – spiced red pepper Napoli sauce
Cornish lamb cannon
lamb cannon – rosemary & thyme garlic crumb – peas – bread beans – whipped feta – Cornish new potatoes – lamb jus
Cornish BBQ rib of beef steak sharing platter
(Other cuts are available)
Beef Rib – triple cooked chips – choice of greens or side salad
Chimichurri sauce – peppercorn sauce – bearnaise sauce – Harissa butter
Make it surf and turf by adding lobster tails (subject to availability)
Lemon almond cake
Lemon almond cake – lemon curd – almond brittle – lime yogurt sorbet – lemon thyme meringues – rose geranium leaf
STP
Sticky toffee pudding – caramelised bananas – ginger cookie crumb – clotted cream – salted caramel sauce – vanilla ice cream
Kataifi cheesecake
Shredded Kataifi pastry coated in Melder Kernow honey – Espuma cheesecake mousse – seasonal berries –berry sorbet – salted hazelnuts
Apple Tarte Tatin
Individual Tarte Tatin– vanilla ice cream – macadamia praline
Dark Chocolate ganache
Dark chocolate ganache – Brownie – chocolate mousse – pear sorbet – coco nib
We hope you enjoyed reading our sample menu, please remember we can offer a range of dishes and styles, so if you do not see what you like please do get in touch and we can write a completely bespoke menu for you.
We take great pride in sourcing local and sustainably sourced ingredients. If you have any questions regarding our suppliers and ingredients, please do
ask as we are always happy to answer your questions.
Some ingredients listed on this menu are subject to availability and seasonality and are subject to change.
