All our produce is locally sourced and organic where possible.

Lunch

Antipasti platter for two.

Organic soup of the day.

Smoked haddock and corn chowder with tempura shrimp.

Cider and saffron soused mackerel fillet with baby potato, goat’s cheese and beetroot herb salad.

Five peppered spiced venison carpaccio with summer berry salsa and truffle oil.

Pan seared Falmouth scallops with avocado cream, citrus salsa and crispy tortillas.

Duck, wood pigeon and teriaki marinated shitake mushroom terrine, wrapped in Parma ham with Puy lentil salad.

Chicken, mushroom and leek pie with salad and fries.

Moules mariniere with fries.

Teriyaki seared rare sirloin beef salad with sesame, soy and shallot dressing.

KOTA fishcakes with wasabi tartare, salad and fries.

Pasta dish of the day.

KOTA fish pie served with seasonal greens.

Tempura battered cod with teriyaki dipping sauce, wasabi mayonnaise, salad and fries.

Duo of duck: Asian marinated duck breast with gingered roast butternut squash; duck spring roll
with Umeboshi plum sauce.