February Menu

Please note this is a sample menu



Seared beef fillet tataki. Tamarind, lemongrass & ginger. Wild leeks. Cucumber & sweet miso. Sesame seeds & charcoal


Roasted Falmouth bay scallops in their shells. Lemon, garlic & seaweed butter. Spring onions

£10 (4/5 scallops)

Artichoke pannacotta. Whipped feta. Salt baked beetroot. Coriander oil. Caramelised walnuts. Beetroot crisps


Smoked haddock souffle. Watercress sauce. Parmesan crisp


Main Course 

Char grilled Cornish sirloin. Slow cooked Beef & wild leek faggot. Caramelised onion puree. Root vegetable jus. Cavolo nero. Crispy leeks


Butter roasted Coverack bay monkfish. Saffron reduction. Cullen skink garnish. Chargrilled courgettes


Roasted Fowey scallops in their shells. Lemon, garlic & seaweed butter. Spring onions

  Main course £20 for 6/7

Pan roast polenta. Garlic roasted pumpkin. Preserved lemon, garlic & pistachio salsa. 


Served with buttered anya potatoes or/ Triple cooked chips



Chocolate delice. Armagnac prunes. Coffee & walnut ice cream


tonka bean custard tart. Sesame ice cream. Poacked pear


Apple & blackberry pavlova, lemon curd. Ginger crumble. Fresh cream


Selection of fine cheeses. Butter oatcakes. Sherry steeped raisins. Seasonal stone fruit



Our wonderful suppliers at the moment are 

Primrose herd for their excellent rare breed Pork & bacon. Find them at or on Facebook

Luke Rogers for the best local fish & crabs from Coverack bay. Find them on Facebook- Coverack fish & shellfish

Soul Farm for leaves and vegetables. Find them at Tregew Barn in flushing every Saturday

Mikey Taylor- Firth for the best local fish & shellfish. Find him on Facebook- Helford fish

Matt Powell for the best scallops from Falmouth bay. Find him at Tregew market every Saturday. (Quayside fish)

Kehelland Trust for their pesticide free vegetables & flowers. Find them at or on Facebook

Trevaskis farm for pesticide free vegetables mainly their excellant selection of pumpkins & apples. Find them at

Hanson fine foods for great cheese. Find them at and at Tregew barn every Saturday

R J Trevarthen for bones to make our wonderful stocks and sauces.

Celtic fish & game. For fish bones to make fish sauces. And fish when the tides are not right for the local men we get a few bits and pieces from these guys.