Winter Warmer Wine Suppers, 2023/24

This season, our popular Winter Warmer Wine Suppers are returning to provide heart-warming sustenance in the darker months. The great value menu showcases the freshest seafood hauled from Cornish waters, alongside seasonal fruit and veg from our local market gardens and organic growers. Optional wine matches have been devised for each dish by the experts at Ellis Wharton Wines, with standard and premium wine flights available.

The idea is to tempt you out of hibernation with soulful, nourishing dishes, and to bring families and friends together inside our thick granite walls and around warm fires, to bask in the glow of good food, wine, and company. Storms may rage outside, but our little pub by the sea offers a true culinary sanctuary.

You’re invited to peruse the menu below, but do remember that some dishes may change slightly depending on seasonal availability of ingredients, with sea conditions particularly having an impact at this time of year.

The menu is available every evening we are open during November, December and January, excluding 18th – 31st December.

We look forward to seeing you soon.

 

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Winter Warmer Wine Suppers 2023/24

Two courses £28, Three courses £35

Flight 1 Wines: Two Courses £11 / Three Courses £15

Flight 2 Wines: Two Courses £18 / Three Courses £25

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Cuttlefish & red wine ragout, aioli, pangrattato

 1 Palazzi Chiaretto Rose (Italy)

2 Foncalieu Piquepoul Rosé (France)

 

Scallops, hogs pudding, scallop roe taramasalata, capers & raisins

1 Riviera Sauvignon Blanc (France)

2 Piruetta Albarino (Spain)

 

Home smoked trout, marinated mackerel, lightly pickled squid

1 Il Folle Grillo (Italy)

2 Chateau Dereszla Dry Tokaji (Hungary)

 

Endive tarte tatin, blue cheese, green tomato & date chutney

1 Kraal Bay Chenin Blanc (South Africa)

2 Didier & Catherine Champalou Vouvray Sec (France)

 

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Hake, Jerusalem artichoke lyonnaise, smoked tomato & thyme butter sauce

1 Domaine de Moulin Camus Gamay (France)

2 Jean-Marc Burgaud Beaujolais Villages (France)

 

Sea Bass, cannellini beans, chestnut mushrooms & mussels

1 Allan Scott Sauvignon Blanc (New Zealand)

2 Mas De Cadenet Provence Saint Victoire Rose (France)

 

Cod, roasted celeriac, silver skin onions, pancetta, parsley

1 Domaine Austrac d’A Viognier (France)

2 Didier & Catherine Champalou Vouvray Sec (France)

 

Crown prince Squash Gnocchi, purple sprouting, sage, beurre noisette, pine nuts

1 Allan Scott Holmes Point Pinot Noir (New Zealand)

2 Domaine Ferrandiere Grand Vin

 

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Steamed treacle sponge, cider baked quince, crème fraiche sorbet

Domaine de l’Ancienne Cure, Monbazilliac (France)

 

Dark chocolate delice, caramelised white chocolate fudge ice cream, honeycomb, Pedro Ximenez

Mas Amiel Vintage (France)

 

Blenheim apple mousse, Granny Smith sorbet

Fiori di Campo Organic Prosecco Spumante (Italy)

 

Cheese, Finn, Westcombe, Blue Monday (£4 supplement)

Served with crackers, homemade chutney, apple

Kopke 10 year old Tawny Port