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—  a la carte  —

Modern dishes that capture the flavours of the season. See the lunch prix fixe menu instead.

—  Nocellara green olives  —


To start

—  Soup of the day  —

— Grilled longbow goats cheese  —
leeks vinaigrette, watercress, hazelnuts

—  Seared Lyme Bay scallops  —
pork and chorizo balls, confit peppers, salsa verde

—  Cured Loch Duart salmon —
beetroot, pickled fennel, soda bread crisp, buttermilk dressing

— Creedy Carver duck liver parfait  —
smoked duck, red onion and blood orange chutney, citrus brioche


To continue

—  Catch of the day  —
cockle tartare butter, saute potatoes and vegetables
Market price

—  Beechridge farm free range chicken  —
pecorino gnocchi, shallot puree, grilled artichoke, forest fungi a la grecque

—  Powderham long horn fillet steak  —
horseradish and parsley crust, beef dripping potatoes, garlic, crispy onions, red wine jus

—  Pan roasted Brixham hake—
English asparagus, saffron potato, brown shrimps, Devon crab sauce

—  Hand made Pecorino gnocchi —
shallot puree, grilled artichoke, forest fungi a la grecque, wild chive oil


—  Dessert  —

Handmade exclusively in-house

—  Dark chocolate nemesis —
coconut cream and mango

—  Treacle tart  —
apple compote, buttermilk ice cream

—  Poached rhubarb  —
lemon curd, rhubarb mousse, madeleines and honeycomb

—  Brown sugar and lime panna cotta —
strawberry sorbet, crispy almonds, mint syrup

—  House cheese selection —