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.

We cater for all allergies and diet types, so please ask for specific requirements.


Welcome to our seasonal Lunch Menu
Showcasing an array of wonderful 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

Orzo Pasta
Start Bay mixed crab orzo pasta with vegetables, white wine and cream topped
with Parmesan

Ham Hock
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

Moules Marinière
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

Crab Croquettes
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.

Chicken Salad
Smoked Chicken breast on a mixed leaf and quinoa salad with a whole grain mustard and honey dressing

Evening menu

Please note that the below is a sample since our dinner menu evolves every day, due to our focus on seasonal produce and emphasis on direct relationships with fishermen and farmers. Call us 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
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

Stuffed Pepper
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

Private Dining

We create private dining menus specifically for the needs of the group. The below is a menu we created recently.


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


Main Course


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

Sunday Lunch

Every week we offer a choice of two roasted local meats – usually Sirloin of Beef and Leg or Rolled Shoulder of Lamb.
Served with roast potatoes baked in duck fat, Yorkshire pudding, cauliflower cheese and seasonal vegetables.

The below is a sample menu.

Roast £15.00 or Roast and Pudding £18.00

Curried carrot soup topped with double cream and served with fresh bread

Goats Cheese
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

Christmas & Boxing Day Lunch 2017

Celebrate Christmas with friends & family with the very best seasonal & festive Devon fare from The Millbrook kitchen

£60pp Xmas Day, £50pp Boxing Day

Amuse Bouche
Start Bay Crab Arancini with a chilli and ginger dressing

Rabbit, Pistachio and Shallot Terrine wrapped in crepinette served with apple & star anis chutney and rustic bread

Tart Fine of red onion jam and rocket salad topped with Ragstone goats cheese with a sesame seed & basil oil dressing

Traditional Roast Turkey with all the trimmings
Served with bread sauce, cranberry sauce and turkey jus

Pearl Barley Risotto with beetroot, sweet potato and wild mushrooms topped with parmesan reggiano

Traditional Christmas Pudding with brandy butter and double cream

Assiette of 3 West Country Cheese:
Blue Vinny, Wookey Hole Cheddar and Sharpham Brie
Figs soaked in port, celery, walnuts and crackers

Lunch £60pp on Christmas Day 25th December – starts at 2pm
Lunch £50pp on Boxing Day 26th December – starts at 1pm
Pre-booking essential
50% deposit payable at reservation