"We dined at the Brasserie yesterday evening, and once again we had had a great meal. The menu is very appealing with an excellent cross section of dishes to suit all palates. The wines we had were also well chosen and complimented the the food delightfully. I particularly liked the gurnard, a favourite of mine. Well done guys! We’ll be back!"
Trip Advisor 21.08.2021
1 october onwards
As always Chef Callum's focus is very much on celebrating all that the West Country has to offer including our own Shag Rock gin. For this Autumn he has created a menu that will appeal to diners whatever their dietary preferences. Is this our best menu yet? We think it could be but we'll let you'll be the judge of that.
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
Smoked wood pigeon (gf)
Vanilla and blackberry gel, pickled blackberries, apple & toasted pistachio
Last of the summer vine (v,ve,gf)
Slow roasted heritage tomatoes, thyme & tomato jelly, olive oil snow, tomato cracker, black olive tapenade
Ham and egg
Slow cooked ham hock tarragon ballotine, panko pickled quails egg, spiced Devon Red cider jelly, prosciutto crisp
Cooked in shell with lemon parsley butter, sweet vermouth, autumn truffled crumb, lumpfish caviar
Home cured sea trout (gf)
Shag rock gin and pink grapefruit gel, new season beetroot carpaccio, horseradish sour cream
Free range Devon roasted breast of chicken (gf)
Smoked confit chicken and sweet corn ragout, chicken pop corn, glazed oyster mushroom, split tarragon jus
Roasted mushroom and thyme en croute (v,ve)
Slow roasted olive soil, glazed autumn baby vegetables, port reduction
Butter basted fillet of halibut (gf)
Vanilla scented Jerusalem artichoke purée, glazed baby leeks, toasted hazelnut crumble, truffled wine fume
Devon red fillet of beef (gf)
Caramelised shallot purée, beef fat carrots, onion and thyme chutney, walnut crumb
Oven roasted fillet of Pollock (gf)
Sag aloo potatoes, mussel and white crab Indian broth, fried samphire
Duck fat Pont Neuf potatoes,
Fine beans, confit shallots & parmesan,
Roasted butternut squash, pumpkin seeds + maple syrup
Roasted tenderstem broccoli, toasted almonds
Return to black forest (gf)
70% dark chocolate fondant, kirsch cherries, vanilla mascarpone, white chocolate soil
Autumn apple iced parfait
Calvados and apple compote, apple crisp, candied pecans
Coconut and star anise 'panna cotta' (ve,gf)
Pineapple, chilli and ginger sorbet, toasted coconut, kafir lime gel
Coffee and vanilla crème Brûlée (gf)
Espresso martini jelly, chocolate coffee bean, vanilla espuma
Selection of West Country cheeses
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.