Sample Menus


  • Ham hock terrine

    pear chutney
  • Beetroot cured salmon

    horseradish, pickled cucumber
  • Twice baked Hereford Hop souffle

    fig chutney, mixed leaves
  • Chef’s soup of the day

    with fresh home made bread
  • Steamed Fowey mussels

    white wine & cream sauce
  • Goats curd, butternut squash & caramelised onion salad


Something to share - or a main course for one

  • Baked Cornish camembert

    with garden rosemary and honey, artisan bread.
  • Charcuterie: Fennel salami, Oxprings cured prosciutto, Trealy Farm bresola, chorizo, olives, sun-dried tomatoes, marinated artichokes

    with grilled fresh bread

Main courses

  • Whole plaice off the bone

    samphire, parsley butter, Jersey Royals
  • Summer vegetable risotto

    creme fraiche
  • Aged 8oz sirloin steak

    roast tomato, mushroom & bearnaise
  • Slow roast belly pork

    bean & chorizo cassoulet, wilted spinach
  • Pan-fried stone bass

    sautee potatoes, lemon spinach, chorizo butter
  • 1lb Hereford Cross Chateaubriand (to share)

    served with field mushrooms, roast tomato, red wine jus, triple cooked chips
  • Steamed Fowey mussels

    white wine & cream sauce with triple cooked chips
  • Roasted chicken supreme

    gnocchi, wild mushrooms, tenderstem broccoli


  • Sticky toffee pudding

    toffee sauce, salted caramel ice cream
  • Summer pudding

    vanilla ice cream elderflower and orange reduction
  • Lemon & cardamon posset

    Hereford raspberries, crushed meringue
  • Strawberry cheesecake

    local strawberries
  • All our dishes are cooked to order.
  • We only use the best fresh ingredients.
  • Local produce is used whenever possible. .
  • Please let us know of any dietary requirements.
  • Have a glass of our wonderful sparkling wine on arrival.
  • Give yourself time to relax and enjoy our beautiful vineyards.
  • Eat outside if the sun is shining.
  • Stay the night and relax.
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