Restaurant & bar
Ex-Nathan Outlaw chef James Lean knows a thing or two
about cooking fresh fish and seafood so look to the ever-changing
chalkboard menu for mackerel hooked from the rocky cove, or the
best crab brought in from Jim's boat, just 50 yards from the
kitchen door.
Naturally, given the coastal location, menus focus on the
freshest local fish and seafood, yet they evolve with the seasons,
using the best Cornish produce available and featuring game from
local shoots in the autumn. Expect, also, well-cooked pub classics
like cider-battered haddock with hand-cut chips and crab
mayonnaise, and sausages, mustard mash and red onion gravy.
Typically, tuck into a delicious salt cod and langoustine scotch
egg with curry sauce and lime pickle, then follow with whole roast
plaice with anchovy and tarragon butter, leaving room for dark
chocolate sponge with espresso ice cream. At lunch, try the
ploughman's board of Cornish ham and cheese. You're spoilt for
choice at the bar - four ales on tap, farm cider, 40 gins, 30 malt
whiskies, and an interesting, eclectic list of wines (20 by the
glass).