Late Spring


Spring is a time for firsts – warm with romance, blossom and promise. Embrace it and go wherever your sense of adventure takes you. Emily


To Share

Da bara bread, sea salt butter 3.50

Houmous, sesame, chilli, coriander, flatbread 4.50


To begin

Mozzarella, broad beans, black olives, lemon zest, rocket 6.50

Chicken liver parfait, brioche, tomato chutney 8

Local asparagus mimosa, capers, mustard dressing 7.50

Moules mariniere, white wine, cream, garlic, parsley 8

Newlyn crab, chargrilled focaccia, pickled chilli, coriander, lime mayonnaise 9


To follow

Slow cooked lamb shoulder, cumin roasted cauliflower, tagine style couscous 16

Hake, paprika butter, white beans, macaroni, courgette, basil broth 15

Topside roast beef, yorkshire pudding, roast potatoes, seasonal vegetables, gravy, horseradish cream 14.50

Pink fir apple potatoes, purple sprouting broccoli, polmarkyn ashed goats cheese, aged balsamic 13

St Tudy ale battered fish and home-cut chips, peas, tartare 13

Spring risotto, broad beans, asparagus, peas, wild garlic 13


Sides £4

Rustic home cut chips, sea salt 

New potatoes, parsley butter

Purple sprouting broccoli, toasted almonds


Puddings 7.50


Lemon posset, raspberries, ginger crumb

Pavlova, cream, mango, basil, mint, roasted pineapple 

Orange, almond pudding, vanilla crème fraiche

Chocolate pot, hazelnut cream, biscotti


British cheese, crackers, apple chutney 8



We create dishes to follow the season, gathering the finest ingredients and combine them simply and instinctively.

Service not included and at your discretion.

Sample menu