Dinner Tasting Menu
Breakfast Menu | Lunch Menu | Dinner Menu
Wine List | Cocktails
Our menu changes on a daily basis to reflect the very best seasonal produce available and we source at least 80% of this produce in Cornwall.
Dinner served 6.30pm - 12 midnight
(last table booking at 9.45pm)
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Fifteen signature bread and olives Ken’s fantastic homemade bread with Fontodi olive oil and the best green olives from Puglia. |
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To get you started
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Arancini of Zucca farm squash Ceviche of red mullet and saffron |
Louis Roederer Brut Premier NV, Reims, France |
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Insalate
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Speck di cinghiale with celeriac remoulade, peppery rocket and good oil |
A Mano Fiano-Greco, 2006, Puglia, Italy |
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or
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Fantastic salad of mozzarella di bufala, blood oranges, Buttervilla’s funky leaves and 12 year old balsamic
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Planeta 'La Segreta' Bianco, 2006, Sicily, Italy |
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Primi
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Taglierini of Cornish crab, lemon, parsley, chilli and rock samphire |
Castro Martin A20, Albarino, 2006, Rias Baixas, Spain |
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The lightest potato gnocchi, rich Angus beef ragu, horseradish gremolata and Tuscan olive oil
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R H Phillips ‘Toasted Head’ Merlot, 2004, California, USA |
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Secondi
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Primrose herd leg of pork poached in milk, creamy borlotti beans, broad leaf spinach, salsa verde
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Fonterutoli Chianti Classico, 2005, Tuscany, Italy |
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or
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Rotollo di crespella e formaggio (a lovely rolled pancake filled with Rob’s Crown Prince squash caponata and zesty Heligan cheese) and wild sorrel pesto |
Delta Vineyard ‘Hatters Hill’ Pinot Noir, 2005, Marlborough, New Zealand |
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or
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Steamed Cornish monkfish wrapped in bresaola, smashed celeriac, purple sprouting broccoli, roast Amalfi lemon and creme fraiche
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Tamellini Soave Classico ‘Le Bine’ 2003, Veneto, Italy |
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or
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Pan fried brill, Anya potatoes, broad beans, globe artichokes and pea brodo
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Turkey Flat 'Butchers Block' Marsanne/Viognier, 2006, Barossa Valley, Australia |
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Dolci e Formaggi
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Amedei chocolate and ricotta tart, poached pear, chocolate sauce and crème fraiche |
Valpantena Recioto della Valpolicella, 2004, Veneto, Italy |
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Amaretto panna cotta, toffee apple compote and ricciarelli biscuits |
Cazes Muscat de Rivesaltes, 2003, Roussillon, France |
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Formaggi: Tunworth, Miss Muffet, Cashell Blue, Cerney, Fifteen’s fig Chutney, Ken’s fruit and nut bread |
Fairview Sweet Red, 2006, Paarl, South Africa |
Caffé |
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Origin’s amazing 100% Arabica, triple certified espresso based coffee and sweet things to finish |
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Tasting Menu at fifty pounds per person The wine tasting package is optional and has been designed to make your dining experience that little bit more special with a tasting measure of wine to match each course. Of course, we’ve had to do loads of eating and drinking to find some really amazing food and wine combinations! If you suffer from a food allergy please ask our staff |
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