Perched on the edge of one of the world’s largest natural harbours, our 2 AA Rosette Water's Edge Restaurant is the perfect place to enjoy the bounty of the Cornish waters. Our spring dinner menu includes daily changing chef recommendations, as well as gluten free and vegan options on request. Please call 01326 312440 to book your table.
Fresh olives Kalamata, large queens, olive oil, garlic V * £4
Focaccia red onion and garlic salt focaccia, oil, balsamic V £4
Peanuts home roasted sea salt and smoked paprika V * £4
Scallops cauliflower, new potato, pomegranate, curry oil * £9
Soup of the day daily changing, fresh breads V £6
Pressed ham hock pickled beets, radishes, piccalilli * £8
Potato gnocchi porcini mushrooms, kale, truffle butter V £8
Charentais melon smoked duck, orange ginger jelly * £9
Blue cheese tart leeks, walnut salad, cider apple dressing V £8
Shellfish crab and crayfish tian, pickled mussels, king prawn, preserved lemon, endive * £11
Stone bass fillet chorizo hash, spinach, brown shrimp vinaigrette * £19
Lamb striploin minted peas, chicory, roasted new potatoes, balsamic jus * £20
Baked hake fillet puy lentils, pancetta, crab and red wine reduction * £16
Chicken breast crisp fried liver, spring greens, fondant potatoes, thyme jus £16
Today’s catch new potatoes, samphire, tender stem, lemon dill beurre blanc * £18
Roasted pumpkin spiced ratatouille, rosemary olive crumble, squash puree V £14
Sirloin steak 225g/8oz garlic portobello mushroom, rocket and Parmesan salad, twice cooked chips £26
Pancetta wrapped monkfish tail minted peas, sea salt new potato wedges, saffron aioli £22
Seasonal vegetables, butter, sea salt V *
New potatoes, butter, parsley V *
Dressed leaf salad, balsamic, Parmesan V *
Twice cooked chips, saffron aioli V
Skinny fries V
Spiced ratatouille V
Dark chocolate tart sea salt caramel, banana ice cream V £7
Orange and passion fruit parfait poached rhubarb, poppy seed tuile V £7
Bounty bar chocolate cremeux, coconut rum bavarois, coconut ice cream £8
Warm pistachio bakewell cinnamon beignets, raisin puree, clotted cream ice cream V £7
Callestick farm ice creams and sorbets three scoops. butter shortbread £6
Head pastry chef Paul Beasley with Curds & Croust from Rodda’s have carefully created a delicious offering of local cheeses for you to try. Cheeses served with Fudge’s artisan wafers, pickled walnuts, drunken celery, grapes, quince jelly.
Choice of three: £9
Choice of five: £15 (perfect for sharing)
Miss Wenna Brie Curds & Croust Dairy, Redruth: a smooth mellow mould-ripened soft cheese with a subtle aroma and delicate velvety rind.
Helford White Treveador Farm, Helford: a soft washed rind cheese. Rind washing is a technique which gives the cheese a distinctive colour, tangy flavour and aroma.
Yarg Lynher Dairies, Ponsanooth: traditional semi-hard cheese wrapped with stinging nettles to create its unique appearance and fresh lemony taste.
Smuggler Whalesborough Farm, Bude: creamy Cheddar style cheese, with a red marbling vein produced from annatto (a vegetable dye used in Red Leicester.)
Blue Cheesewring Dairy, Liskeard: award-winning vegetarian pasteurised cow’s milk blue cheese. Gorgonzola in style, mild and creamy with a dense texture.
The Truffler Brie Curds & Croust Dairy, Redruth: an earthy and robust soft cheese with tones in both flavour and aroma of wild truffle.
v = suitable for vegetarians
* = dishes which to the best of our knowledge are gluten free but produced in a kitchen which contains gluten. Cross contamination with gluten ingredients could be possible. Full allergen menus supplied on request
"Our starters were a celebration of beautifully fresh local fish. A perfectly cooked tranche of hake was served with tender samphire and a buttery caper sauce. And there was magic at work in the pastry section here, too."
Janine Ratcliffe, Olive Magazine