Fine Dining Evening

We are thrilled to present the second installment of our Fine Dining Evenings, building on the success of our first event. 

Indulge in Executive Chef Paul Stephens' latest creation: a 7-course tasting menu featuring the finest locally sourced Cornish produce.

For an extra special evening, add an optional wine flight, expertly selected to compliment dish flavors. 

7 Courses Fine Dining Menu 
Amuse bouche
Mini crab cake, bisque, fennel (Cr,E,Su)
Starter
Caponata bruschetta, basil burrata, aubergine puree, basil oil (V,M,Su,N)
Fish course
Hand dived scallop, pickled apple, hogs pudding, tarragon vinegarette (Mo,Su,G)
or
Roasted cauliflower florette, pickled apple, caramelised cauliflower puree, tarragon vinegarette (Ve,Su)
Main course
Roasted whole Cornish poussin, lemon and thyme fondant potato, cabbage and bacon puree, charred
asparagus, thyme jus (M,Su)
or
Roasted lions main mushroom, fondant potato, braised carrot, spinach, shallot puree, thyme sauce (Ve,Su)
Pre dessert
Mini Battenberg cake (G,E,M)
Dessert
Vanilla and raspberry souffle, raspberry ripple ice cream
(E,M,Su)
Cheese
Cornish Yarg, Cornish brie and Stithian’s cheese, served with artisan crackers, quince puree, grapes and
caramelised onion chutney (M,G,Su)

£60