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"Nothing but good things to say about this place. The place had a lovely intimate feel to it and was beautifully decorated. The service was fantastic and the timing between courses was perfect. I have eaten in quite a few Michelin star restaurants and the quality of this food was on par if not better. Overall a lovely evening will definitely return!"

Open Table 20.11.2021

a la carte MENU
January 28 - April 30

 As always Chef Callum's focus is very much on celebrating all that the West Country has to offer. For this season he has created a menu that will appeal to diners whatever their dietary preferences. Bon appétit.

Please note if you wish to dine in the Brasserie, we strongly advise hotel guest to not leave it until you arrive to try and make a reservation.

Please note in evening sittings we have a minimum age of 14 for children in the restaurant


Butter roasted Devon caught scallops  (gf)

parsnip purée, aged grana padano oil, toasted almonds, dehydrated apple


Panko breaded cod cheek

five spice tempura, enoki mushroom, miso and seaweed emulsion,

shiitake dashi, caviar


Sea salt crusted beef carpaccio 

bitter rocket oil, gorgonzola, radicchio, salted walnuts 


Deep fried stuffed courgette flowers  

ricotta, confit shallot, lemon, basil and pine nut pesto, preserved tomato, tomato crisp


Ballotine of spring chicken and leek

chicken cracker, maple wing, charred lemon and rosemary emulsion



28 day aged West Country beef strip loin 

red wine braised pulled beef cheek, macha rolled beef fat carrot,

roasted beetroot purée, beef reduction


Fillet of line-caught Brixham pollock  (gf)  

roasted buttered salsifi, torched hen of the woods mushroom,

kombu fish fumé split with sorrel oil


Roasted Creedy Carver chicken breast

pancetta & spring greens, confit chicken tortelloni, grated winter truffle,

yeast roasted onion, rich chicken butter sauce


Pan seared fillet of John Dory

fricasse of saffron potatoes and local shellfish ,crab bisque


New season asparagus and garden pea risotto (v, gf)

truffle and chive hens egg, parsley sponge, gorgonzola




Crispy confit potatoes
Kale with olive oil and pine nuts lemon
Fennel gratin
New potatoes lemon and parsley butter 

£4.00 each




Little Bow Hay Honey sponge

citrus curd, crème fraîche ice cream,

caramelised white chocolate and pine caramel


Prosecco poached rhubarb

set vanilla crème anglaise, roasted pistachio, mint meringue,

stem ginger chantilly



Saffron and star anise infused pear  (gf)

burnt egg custard tart, tutti frutti ice cream, sesame tuile


West Country cheese board

paired with Devon honeycomb, Muscat of Alexandria grapes, hazelnut fig toasts


A discretionary service charge of 10% will be added to your bill.

Tips in their entirety are distributed amongst the team.

Please always inform your server of any allergies before placing your order as not all ingredients can be listed and we cannot guarantee the total absence of allergens in our dishes. Detailed allergen information is available on request. (gf) indicates gluten free or gluten free bread available.

To download a copy of our a la carte menu please click here