Our dishes rotate weekly & always consist of one meat, one fish and one vegan option for each course.
SNACKS
Crab Fritters & Bisque Mayo - 2.75 each
STARTERS
Tempura Courgette Flower (GF)(VO) - 11
Stuffed with Risotto, Courgette & Basil
Salt Fish Scotch Egg - 12.50
& Smoked Haddock Gribiche
Cornish Beef Tartare (GFO) - 14
Purple Mustard, Walnut & Rocket
MAINS
Pan Fried Goat’s Cheese Gnocchi (GFO)(VO) - 21
Tenderstem Broccoli, Cashew & Rocket Pistou, Chilli Dressing
Primrose Herd Pork Tenderloin (GF) - 25
Honey Braised Fennel, Rainbow Radish & Jus
Baked Fillet of Cornish Cod (GF) - 24
Sweetcorn Velouté, St Austell Mussels & Chorizo
Butter Poached Monkfish Tail (GF) - 33
Heritage Carrots, Monkfish & Lemongrass Bisque
SIDES
Mashed Potatoes (GF)(VO) - 6
Fine Beans with Buttermilk & Parmesan (GF)(VO) - 6
DESSERT
Rio Nuevo Chocolate Mousse (GFO)(VO) - 11
Whipped Cream & Brandy Snap
Raspberry Fool (GF) - 11
Cornish Cheese Plate (GFO) - 14
(V) Vegetarian (Ve) Vegan (VO) Vegan Optional (GF) Gluten Free Ingredients (GFO) Gluten Free Ingredients Optional
For allergen advice or dietary requirements please speak to a member of the team