Our new spring favourites
Our new spring menu has arrived at the water’s edge
Thanks to the launch of our new menu, expect to be wowed by our delicious, spring dishes.
Designed by the water’s edge – the flavours of spring have been captured and expertly crafted by our Executive Chef Nick Hodges and Head Chef Bobby Southworth for their collection of new spring dishes.
The menu sets to embody spring, thanks to local and in-season ingredients such as lamb, truffle, crab, pea, celeriac, and mackerel –all raised, grown, and caught on our very own shores.
Dishes like scallops with crispy chicken skin, roasted cauliflower puree and pistachio will delight those looking to indulge this season. The perfect juxtapose of flavours and textures – sweet and tender scallops, marrying perfectly with salty crispy chicken skin –creates a perfect combination.
For a true taste of the season, a beautifully bright pea and tarragon risotto will do just the trick. Rich braised lamb hogget falls apart in the green risotto. Topped with seared best end of lamb, crispy fried shallots and a pleasantly tangy parmesan crisp. This brightly coloured dish is the epitome of springtime cooking.
As well as our mouth-watering main menu, our ‘Cornish cream tea’ is sure to satisfy the sweet tooth. A deconstruction of a Cornish classic, this dessert is sure to impress thanks to its cream tea inspiration – a scone turned tartlet base, a sharp, yet sweet raspberry parfait, crimson red jam, fresh strawberries and of course Cornish clotted cream. The result is an imaginative take on a true classic.
Discover the new menu here.