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 Cornish lobster and salt cod fishcake,
taramasalata and red pepper sauce, then follow with partridge,
savoy cabbage, fondant potatoes, beetroot and smoked bacon, leaving
room for poached quince, pear and hazelnut crumble with bay leaf
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).