Fine Dining Evening

Indulge in our third Fine Dining Evening, showcasing 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. (+ £40)

Amuse bouche

Walnut and Cornish blue cheese bon bon, apple puree, braised celery (N,E,M,C,Su)

Starter

Chicken liver parfait, quince puree, pickled and crispy shallots, brioche toast, watercress (G,M,E,Su)

Or

Terrine of leeks, potato foam, crispy leeks, parmentier potatoes, thyme and chive oil (V,M,Su)

Fish course

Pan fried turbot fillet, hasselback potatoes, morals, saffron and clam cream sauce, chive oil (F,M,Mo,Su)

or

Brown butter fried cauliflower steak, hasselback potatoes, morals, saffron cream sauce, chive oil (V,Su,M)

Main course

Cornish venison haunch, bitter chocolate fondant potato, parsnip puree and crisps, braised red cabbage, madeira sauce (M,Su)

or

Roasted lions main mushroom, fondant potato, braised carrot, spinach, shallot puree, thyme sauce (Ve,Su)

Pre dessert

Victoria sponge cheesecake, tea sorbet (G,E,M,Su)

Dessert

Salted caramel tart, poached pears, pear compote (E,M,Su,G)

Cheese

Cornish Yarg, Cornish brie and Stithian’s cheese, served with artisan crackers, quince puree, grapes and caramelised onion chutney (M,G,Su)

£60