It’s no secret that JP loves his produce, a hands-on nose-to-tail cooking philosophy that makes sure every bit of the phenomenal produce he personally selects, has a role to play on the dishes he creates. A simply sublime cooking style that brings the passion of traditional French cooking to our locally sourced, seasonal English ingredients.
JP’s menus are a delight to read and even more delightful to taste…
Have a look at the current choices and click here to make your booking. We look forward to introducing you to our food.
Please note that the menus featured are samples and subject to change due to our focus on seasonal produce. Do call us to find out the latest menu choices.
Welcome to our Spring Lunch Menu
Showcasing an array of wonderful seasonal produce from the local area
Pan fried halloumi served with a spring onion, herb and new potato salad with
a balsamic dressing
Mediterranean egg Tortilla
Layered aubergine, red pepper and courgette egg tortilla topped with Goats cheese
served with a warm tomato sauce
Start Bay mixed crab orzo pasta with vegetables, white wine and cream topped
Slow braised Ham Hock glazed in honey and English mustard, served with pickled
red cabbage, salad and toast
Warm duck gizzard, smoked duck, black pudding and duck egg salad
Our head chef Jean-Philippe tinkered around with duck on the menu and came up with this inspired and highly popular dish. Don’t be put off by the gizzards, they add to the drama and are incredibly tasty.
Fish of the Day
We believe in simplicity when it comes to fish. Pan fried quickly on both sides in butter and olive oil, a little seasoning and finished under the grill. Served with peas, romaine lettuce and smoked bacon in a creamy sauce.
Homemade Lamb meatballs served with rice and tzatziki
We source our mussels from the River Exe and Teign, and cook a classic marinière with white wine, garlic, thyme and parsley broth served with fries
Start Bay crab croquettes with a fennel salad and sesame seed and soy sauce dip
Smoked Haddock and pearl barley risotto topped with a poached duck egg
Our Devon version of the classic Provençal fish stew originating from the city of Marseilles. The key ingredients staying close to the roots of this dish lie in the broth: garlic, onions, tomatoes, olive oil, fennel, saffron, thyme and bay. The fish and seafood depends upon what the local fisherman of the South Hams coastline have caught. Served with Rouille, Gruyere and croutons.
Smoked Chicken breast on a mixed leaf and quinoa salad with a whole grain mustard and honey dressing
PLEASE NOTE THAT THE MENU FEATURED IS A SAMPLE AND DOES CHANGE REGULARLY DUE TO OUR FOCUS ON SEASONAL PRODUCE. PLEASE CALL TO FIND OUT THE LATEST MENU CHOICES.
Mackerel fillet ceviche served with a pickled fennel and cucumber salad, basil oil
Pan roasted pigeon breast on a cauliflower mousseline with a port reduction
Pig trotter and foie gras pattie served with salad and shallot and mustard dressing
Morteau sausage, chicken and guinea fowl terrine served with crab apple jelly, salad and rustic bread
Pan fried escargots and wild mushrooms, flambéed with cognac & garlic butter sauce with toasted brioche
Our version of the Provencal fish stew originating from the city of Marseille, a thick soup with fish and shellfish served with rouille, gruyere and croutons
Pan fried turbot fillet served with mussels and paella rice, saffron sauce and crispy chorizo
Slow cooked belly pork and pan roasted tenderloin served with Puy lentils casserole
Chicken supreme with harissa mash, braised savoy cabbage and red wine jus
Roasted red pepper stuffed with sun blushed tomatoes, squash, pine nuts and quinoa topped with Reggiano parmesan served on a bed of wild rocket with balsamic vinegar and lemon dressing
PLEASE NOTE THAT THE MENU FEATURED IS A SAMPLE.
PLEASE CONTACT US FOR MORE DETAILS.
Octopus Escabeche with croutons
New potato stuffed with sautéed chorizo, red pepper and onion
Fresh mackerel tartar with chilli, ginger and mixed herbs, set onto a crouton or cucumber
Salmon three ways: ceviche, smoked, tartar. Served with pickled fennel, toasted sesame seeds, balsamic & olive oil dressing
Tower of aubergine, courgette and tomato, served with roasted pine nuts, asparagus and wild mushroom dressing
Seared red mullet fillet served on a fennel, samphire grass and pomegranate salad with a lemon and olive oil dressing
Assiette gourmande; Pan fried confit duck gizzard, black budding, smoked streaky bacon, deglazed with raspberry vinegar, served on a rocket salad with smoked duck breast and a poached quail egg
Assiette of fish: red mullet, seared turbot and John Dory with quinoa, chilli, ginger, spring onion and potato salad.
Steamed lemon sole fillet with lemon grass, set in green summer vegetables a light orange jus
Seared Turbot pave with a saffron, broad bean, pea and sugar snap orzo broth
Assiette of Roe dear; Loin, leg and shredded shoulder with cumin grilled aubergine, asparagus, roast vine cherry tomatoes and crispy sage
Pan fried Creedy duck breast and leg confit with a Mediterranean ratatouille and fondant potatoes, thyme and rosemary jus
Broad beans, wild mushrooms, vine cherry tomatoes and asparagus with pearl barley and cumin broth with glazed baby carrots
Mixed summer berries simply served with a champagne sabayon
Assiette of exotic fruit; mango. Pineapple, passion fruit and star fruit with a mint and cinnamon syrup and lemon and lime sorbet
Dairy free chocolate mousse served with honeycomb, pecan crumble and raspberry sorbet
Choice of roasted local meats this week includes; sirloin of Beef or leg of Lamb. Served with roast potatoes baked in duck fat, Yorkshire pudding, cauliflower cheese and seasonal vegetables.
Roast £15.00 or Roast and Pudding £18.00
Curried carrot soup topped with double cream and served with fresh bread
A goats’ cheese, pear and walnut salad topped with basil oil
Turkey, pork, wild mushroom and chestnut terrine served with cranberry chutney, dressed salad and rustic bread
Crab Orzo Pasta
Start bay mixed crab orzo pasta with vegetables, white wine and cream, topped with parmesan and basil oil
Warm duck gizzard salad
Don’t be put off by the gizzards! Warm duck gizzards, smoked duck breast and black pudding salad topped
with a poached duck egg
Beetroot and portobello mushroom risotto topped with parmesan cheese and basil oil
Our version of the Provencal fish stew originating from the city of Marseilles, packed
with fish caught in the day boats off the South Hams coastline and served with rouille, gruyere and croutons
Pan fried brill served with new potatoes, garlic butter sauce and salad
Moules Mariniere and fries
We source our mussels from the River Exe and cook classic mariniere with white wine, garlic, thyme and parsley broth