Week ending 12th June

This menu is subject to change through the week. If a dish runs out we will replace it with something equally delicious

Thank you



Pressed pork belly & smoked chicken terrine. Prune puree. Treacle bread. Soul Farm leaves


Pea pannacotta. Fresh crab. Pea shoot salad. Basil oil. 


Burrata. Aubergine moutabal. Tomato vierge. Rose dukkha. Char grilled courgettes 


Cured dill & mustard tradional salmon gravlax. Dill oil. sweet pickled Cornish mussels. Caper creme fraiche



RMain Course 

Pan roast hoisin glazed duck breast. Confit duck leg & spring onion croquette. Carrot puree. Duck reduction. Green sultana. Crispy onion. Sprouting broccoli


Butter roasted Coverack monkfish. Broad beans & home cured bacon. Riesling reduction. Courgettes


Roasted Fowey scallops in their shells. Chilli, ginger & garlic butter. Coriander & lime pangratto

Starter £10 for 4/5    Main course £20 for 6/7

Ragstone cheese & chive souffle. Spinach sauce. Fresh peas. Parmesan crisp



Served with buttered Jersey royals or/ Triple cooked chips



Chocolate delice. Macerated cherries. Tonka bean ice cream. White chocolate


Hazelnut frangipani tart. Armangnac prunes. Chocolate cremeux. Praline


Rhubarb & custard pavlova, Passionfruit curd. Ginger crumble


Hibiscus rum baba. Lime cream. Roasted macadamia nuts. Butter roasted pineapple


Cheeseboard. Butter oatcakes. Sherry steeped raisins. Seasonal stone fruit