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Dining Room Detail
When
Lunch:
12:00pm - 2:30pm (3pm on Sunday)
Supper:
5:30pm - 9:00pm
What
Our menus (see right) run every day of the week. It will change a lot through the seasons, a little within them.
Our Sunday Lunch (see below) is £27 for two courses and £34 for 3 courses.
For a little more on eating at The Coastguard, see our main Eat page.
Sunday Lunch
2 courses: 27.00 3 courses: 34.00
Cauliflower & almond soup, croutons, curry oil
Salt fish croquettes, tartare sauce
Heritage beetroot, goats’ cheese, walnuts, apple
Fowey mussels, plum tomato, peppers, ‘nduja, parsley
Pressed pork belly & black pudding, pear, vanilla, endive
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Sirloin of beef, all the trimmings, Yorkshire pudding, horseradish
Roast pork loin, all the trimmings, toffee apple purée
Cod, wild mushrooms, soy butter sauce, kohlrabi, tomato, tarragon
Brill, artichoke, salsify, crispy chicken wings, beer velouté
Roasted butternut squash, oyster mushroom, roast potatoes, neaps, salsa verde
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Chocolate delice, passion fruit sorbet
Apple & blackberry crumble, vanilla ice cream
Sticky toffee pudding, butterscotch sauce, clotted cream
Panna cotta, figs, cassis sorbet
Cornish blue cheese, walnuts, honey
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Lunch
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| Sweetcorn soup, croutons, saffron oil |
7.50 |
| Salt fish croquettes, pickled cucumber, curry mayo |
8.50 |
| Confit rabbit leg, baby gem, croutons, anchovies, parmesan |
9.00 |
| Butterflied sardines, kimchi, black garlic, salad cream |
8.50 |
| Mushrooms on toast, rocket & walnut pesto |
8.00/15.00 |
| Fowey mussels, chilli, lime, coconut, coriander |
9.00/15.00 |
| Roasted butternut squash, rösti, creamed sprouts, king oyster mushroom, salsa verde |
16.00 |
| Beer battered pollock, chips, mushy peas, tartare sauce, lemon |
17.50 |
| Bream, cauliflower, haricot beans, miso, pomegranate, coriander |
18.00 |
| Pork loin, toffee apple purée, rösti, savoy cabbage |
21.00 |
| Butter poached chicken breast, baby gem, madeira, silver onion, peas, pancetta |
20.00 |
| Flat iron steak, chimichurri, chips, watercress |
20.00 |
Supper
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| £42 for 3 courses |
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| Sweetcorn soup, smoked haddock & squid ink tortellini, saffron oil |
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| Chicory tart tatin, fennel, apple, orange, blue cheese, walnuts |
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| Butterflied sardines, curry mayonnaise, kimchi |
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| Cured monkfish, pink grapefruit, peanuts, coriander, chilli, soy |
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| Rabbit loin & leg, risotto Milanese, carrots, pangrattato |
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| Chicken, ham hock & leek terrine, beer pickled mushrooms, black garlic salad cream |
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| Gnocchi Parisienne, onion purée, celeriac, wild mushrooms, turnip, truffle |
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| Brill on the bone, burnt leek purée, octopus, spring onion, pickled shallot, crispy leeks |
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| Hake, almond & dill crust, savoy cabbage, chorizo, cider, swede, lardo |
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| Gurnard, cauliflower, haricot beans, pomegranate, miso, chilli, coriander, tempura squid |
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| Braised feather blade of beef, winter vegetable hotpot, cavolo nero, onion purée |
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| Guinea fowl & mushroom ballotine, pearl barley, celeriac, red wine poached celery |
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| Sticky toffee pudding, butterscotch, clotted cream |
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| Salt caramel set cream, garibaldi biscuits |
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| Paris-Brest, praline, Chantilly, chocolate ice cream, malt custard |
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| Apple & frangipane pithivier, vanilla ice cream |
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| Spiced orange cake, crème fraîche mousse, clementine, fennel |
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| Passionfruit mousse, pineapple, white chocolate ice cream |
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British cheese, quince jelly, fig chutney, candied walnuts, crackers
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