Cooking Cornwalls finest seafood for lovely people
- Cornwall
- From £85pp / Min spend £450
About chef
Inst- chefnatasha87 Natasha is a talented chef with a culinary journey rooted deeply in Cornwall, where she honed her skills through culinary school and global restaurant experiences. Her cooking style is a unique fusion of classic French techniques with a modern flair, distinguished by her use ...read more
Highly ratedQuick to respond
Chef's speciality
BrunchFine DiningBBQCanapé PartyMexicanModern EuropeanFrenchBritishThaiCooking Class
Sample menus
Sample menu
Scallops
Pan seared scallops – roe velouté – herb emulsion – lemon maserated courgettes – samphire – sea purslane
Beef carpaccio
Cornish beef carpaccio – pickled shimeji mushrooms – crumbled Helford blue – crispy shallots – caramelised onion puree
Cornish crab salad
Cornish white crab dressed in lemon crème fraise – apple salad – herb mayonnaise – lemon verbena – seaweed cracker
Mackerel
St Ives Bay mackerel marinated in spices – golden beetroot – baby tomatoes – enoki mushrooms – tom yum soup – herb oil
pressed pork
Nduja rosti – harissa aioli – pickled vegetable salad – dukkah
Risotto
Seasonal risotto – served with the season’s best vegetables – wild garlic pesto – St Ewe confit egg yolk
Cornish mussels
Cornish mussels – shallots – fennel – white wine – parsley sauce
(Thai version also available)
Oysters
Porthilly oysters
Lemon – Rockefeller – Kilpatrick – yuzu dressing – mignonette
Cappelletti
Wild garlic cappelletti – Trink dairy ricotta – parmesan – garden greens – pine nut beurre noisette
Mains
Sea bass
Line caught sea bass – mussels – caper pomme Anna – fish velouté split with dill oil – samphire – sea purslane
Hake
Roasted hake loin served with sauce vierge – pomme purée – herb aioli – Cornish crab beignets
Cornish cod
Roasted cod – chervil beurre blanc – cod skin crisp – wild garlic gnocchi – Cornish sea salt & seaweed caviar
St Ives Bay Blue lobster
Butter poached lobster tails – blow torched fennel – confit tomatoes – new potato fondant – samphire – lobster Bouillabaisse
Market fish
Choose one of the following fish
Dover sole – lemon sole – plaice – sea bream – john dory – turbot – monkfish – lobster
Sauces
Salsa Verde – beurre Blanc – sauce vierge – cockle & herb dressing – sparkling wine & cream – mousseline – bouillabaisse – harissa butter
Discuss your sides with Natasha
Fillet of Beef
Whole roasted fillet of beef coated in dried wild mushrooms & rosemary – celeriac & potato rosti– shallot puree –truffle carrots – seasonal greens – bordelaise sauce
Duck
Cornish duck breast – duck fat sweet potato fondant – dukkha wok vegetables – confit duck
leg– 5 spice sauce
Chicken supreme
Free range west country chicken breast stuffed with Cornish nduja served with – new potatoes – roasted peppers – courgettes – sun blushed tomato pesto– gremolata – spiced red pepper Napoli sauce
Cornish lamb cannon
lamb cannon – rosemary & thyme garlic crumb – peas – bread beans – whipped feta – Cornish new potatoes – lamb jus
Cornish BBQ rib of beef steak sharing platter
(Other cuts are available)
Beef Rib – triple cooked chips – choice of greens or side salad
Chimichurri sauce – peppercorn sauce – bearnaise sauce – Harissa butter
Make it surf and turf by adding lobster tails (subject to availability)
Desserts
Lemon almond cake
Lemon almond cake – lemon curd – almond brittle – lime yogurt sorbet – lemon thyme meringues – rose geranium leaf
STP
Sticky toffee pudding – caramelised bananas – ginger cookie crumb – clotted cream – salted caramel sauce – vanilla ice cream
Kataifi cheesecake
Shredded Kataifi pastry coated in Melder Kernow honey – Espuma cheesecake mousse – seasonal berries –berry sorbet – salted hazelnuts
Apple Tarte Tatin
Individual Tarte Tatin– vanilla ice cream – macadamia praline
Dark Chocolate ganache
Dark chocolate ganache – Brownie – chocolate mousse – pear sorbet – coco nib