Sample Menus
Indulge in a culinary journey with our meticulously crafted dishes all curated to tantalise your taste buds and ignite your senses. From succulent appetizers to decadent desserts, each dish is a masterpiece, expertly prepared by our skilled chefs.
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Start your gastronomic adventure with our exquisite appetisers, such as the delicate Hand Dived Scallops drizzled with a truffle infused olive oil or the Venison Carpaccio with Juniper Berry Aioli and Pickled Shallots, bursting with freshness and flavour.
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For the main course, savour the richness of our pan-seared prime fillet of beef accompanied by a rich truffle-infused demi-glace, served with garlic mashed potatoes and haricot verts., cooked to perfection or alternatively, dive into the flavours of our artisanal hand-made ravioli, filled with a blend of ricotta and blue cheeses in a fresh basil pesto sauce and Parmesan cheese shavings.
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No meal is complete without a sweet finale. Treat yourself to our heavenly, yet rich signature chocolate mousse dessert, or opt for the luscious semifreddo made with pistachios and extra virgin olive oil, served with a vibrant raspberry coulis and a sprinkle of crushed pistachios.
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Each sample dish is a testament to our commitment to excellence and passion for culinary artistry. Let us elevate your dining experience with flavours that will leave a lasting impression.
Menu One
Four Course Tasting Menu from £85 pp
Amuse-Bouche
Tide & Thyme:
Oyster poached in seaweed and thyme broth, served chilled with cucumber consommé, foraged coastal herbs, and dill oil.
Main Course
Duck with Apricot, Fennel & Chamomile:
Pan roasted duck breast, roast apricots in Cornish mead, compressed fennel with dill pollen, and pomme pavé.
Served with a chamomile-scented jus and pickled mustard seeds.
Starter
Heritage Tomato & Crab Millefeuille:
Hand-picked Cornish crab, pickled cucumber, and heirloom tomatoes layered with buckwheat crisps.Finished with basil gel, burnt lemon crème fraîche, and tomato water vinaigrette.
Dessert
Strawberries & Hay:
Cornish strawberry terrine with hay-infused panna cotta and strawberry consommé poured tableside.
Served with basil granita and dehydrated meringue shards.
Menu Two
Four Course Tasting menu from £95 pp
Amuse-Bouche
Lobster Tartlet with Saffron & Lemon Verbena:
Buttery shortcrust tart filled with native lobster tail, saffron sabayon, and a touch of lemon verbena.
Topped with preserved lemon and bronze fennel
Main Course
Miso-Glazed Cornish Cod with Shellfish Dashi & Summer Vegetables:
Line-caught cod, glazed with white miso.
Served in a warm shellfish dashi with baby courgette, confit fennel, and shaved radish.
Starter
Duck Liver Parfait, Cherry & Brioche:
Silken duck liver parfait with mead-glazed cherries, cherry gel, and toasted hazelnut crumb.
Served with warm mini brioche and Cornish flower honey.
Dessert
Cornish Cream, Peach & Elderflower:
Clotted cream parfait with poached peach, elderflower jelly, and almond crumble.
Finished with peach leaf granita and verbena oil.
Menu Three
Enjoy six courses for £115 or £165 with matched wines.
Amuse-Bouche:
Cauliflower Velouté
A delicate velouté made from English cauliflower, infused with a hint of cumin and garnished with smoked bacon and truffle oil..
Starter:
Quail Breast with Pearl Barley Risotto.
Pan fried breast of quail served on top of a pearl barley risotto, with a quail and port jus.
Fish Course:
Pan-Seared Sea Bass with Wild Garlic Pesto
Succulent fillet of Cornish sea bass, pan-seared to perfection and served atop a bed of sautéed seasonal vegetables, accompanied by a vibrant wild garlic pesto and a drizzle of lemon-infused olive oil.
Palate Cleanser:
Rhubarb and Ginger Sorbet
A refreshing sorbet made from tangy rhubarb and spicy ginger, designed to cleanse the palate and prepare for the next course.
Main Course:
Herb-Crusted Lamb Rack with a Vegetable Medley
Juicy lamb rack coated in a flavorful herb crust, perfectly roasted and served alongside a vibrant medley of seasonal vegetables, including baby carrots, pomme pave, and buttered green beans, finished with a rosemary-infused jus.
Dessert:
Lemon and Elderflower Posset
A light and creamy lemon posset infused with fragrant elderflower, served with a crisp shortbread biscuit and garnished with edible flowers for a touch of elegance.
Petit Fours:
Handcrafted chocolates infused with flavors of lavender, honey and thyme.
This menu celebrates the bounty of Cornwall, showcasing fresh, seasonal ingredients in creative and refined dishes.
Wine Paring
We believe that the art of wine pairing is an essential element in creating an unforgettable dining experience. With meticulous attention to detail and a deep understanding of flavour profiles, our Sommelier carefully curates wine selections to complement each dish on your custom menu. Whether it's a rich red wine to enhance the flavours of a perfect Wagyu, a crisp white wine to elevate the freshness of seafood, or a delicate rosé to balance the spices in an exotic dish, our team ensures that every sip enhances the culinary journey. From elegant dinner parties to intimate gatherings, let us elevate your dining experience with our exquisite wine pairings, curated just for you.