"Great food, great service, in the present situation cannot fault anything about safety standards. A wonderful find and highly recommended. 
So good we enquired about Christmas Day."

Opentable 10.10.2020


Chef Callum describes his cuisine as modern European with what might be described as  leaning more towards Italy rather than France. That said, during the lockdown when we launched our home delivery service, his curries achieved almost legendary status as did his paella. So maybe there is more to this man than meets the eye.. Only a taste will tell! 

brasserie menu

May 17 2021 onwards

Due to the pandemic and to maintain social distancing we have reduced the number of tables in our brasserie. Therefore we now offer two sittings, a 6.00pm and an 8.00pm. Again in accordance with current guidance, the brasserie is fully closed from 11.00pm onwards.


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


Seared Brixham scallops (gf)
roasted pear, pistachios, prosciutto crisp

Vulscombe goats cheese beignets (v)
red onion marmalade, radish and apple garnish

Confit duck rillette  (gf)
cured duck ham, Dijon and truffle emulsion, croustade 

Crisp fried red mullet 

Thai salad, pickled cucumber, nam jim dressing, salted peanuts


New season asparagus en croute  (v) 

truffle and chive hen's egg, chive hollandaise, parmesan tuille




Roast Loin of cod  (gf)
hen of the woods, mushroom ketchup, kombu dashi, dulce crisp

Oven roasted 28 day aged fillet of Devon beef  (gf)

braised English onions, roasted vine tomatoes, tomato reduction, leek ash


Garden pea risotto  (v)

mint oil, parsley sponge, pickled Roscof onion 


Herb crusted Devon new season lamb  (gf)

haricot blanc and thyme purée, minted peas, butter roasted sweetbreads, red wine jus

Pan-fried fillet of Brixham gurnard

squid ink linguine, shellfish bisque, salmon caviar



Fondant potatoes / Buttered new potatoes / French fries
Lemon & sea salt asparagus / Fine beans, confit shallots & parmesan


£3.00 each





Merry sherry trifle 
vanilla créme patisserie, dehydrated strawberries, pink champagne sorbet

Classic French lemon tart
parma violet meringue, passion fruit curd, raspberries

Buttermilk panna cotta  (gf)
almond praline, honeycomb, quince gel  

Tempered chocolate dome  (gf)
bitter chocolate and orange mousse, orange gel, Cointreau jelly, cocoa nib tuille 



Selection of West Country cheeses

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