—SAMPLE MENUS—

Modern dishes that capture the flavors of the season

- ENTRÉES -

Cornish blue fin tuna, truffle

Scallop, white soy, exmoor caviar 

Heritage beetroot, salted cucumber, daikon, curd

Fried chickpeas, seasoned yogurt, herb dressing, apple 

Boscastle Crab tart, wild garlic 

Seaweed and spinach salad, tahini, dashi

- MAINS -

Whole boned turbot, butter sauce, Exmoor caviar

Moreland fillet beef, bone sauce 

Lions main mushroom, leeks, seeds, Davidstow 

Hassle back potatoes, salsa verde, alóli, Rocket spice mix 

Robata vegetables, bagna cauda, mootable, pickles 

- DESSERT -

Meringue Cornish strawberries, Clotted cream 

Chocolate OMEN 

OTHER FEASTING OPTIONS

- MAINS -

Boscastle Lobster, clams, wild garlic, smoked green chilli butter

Line caught sea bass, nam jim

Whole boned turbot, butter sauce, Exmoor caviar 

BBQ lamb, whiskey glaze, mint, ginger dressing

Tintagel wagyu, pink peppercorn sauce 

Jungle curry of line caught Cornish Fish 

Mangalitsas Porchetta belly pork, apple, pickled cucumber 

Charred cauliflower, mint, dill, Brazil nuts, truffle, aioli 

Candied carrot, beetroot and butterbean puree, kale crisp

- SIDES -

Early organic BBQ summer vegetables

New potatoes, salsa verde, Rocket spice mix, alioli 

New season radish, green papaya, lime, chilli

Korean glass noodle, pickled chilli, Cornish seaweed, light soy

Summer corn elote, toasted pumpkin seeds, Davidstow cheddar, Tajin 

Fried artichoke, seasoned yogurt, butterbean, September herb salsa 

Steamed rice

Mixed Cornish pickles