The Fowey Hotel offers one of Cornwall’s finest and most acclaimed restaurants. The exquisite menu has been hand crafted by one of Cornwall’s leading Master Chefs, Head Chef Mark Griffiths.

 

Amuse Gueule

Pan-fried Chicken Liver and Bacon with crisp Filo basket resting on creamed Onions
with a Thyme Jus

Vol au vent of roast Quail with a spaghetti of Vegetables and a Port reduction

Salad of Smoked Duck and Parma Ham with a Balsamic reduction

Pan-seared Scallops with Apple braised Belly Pork and a Saffron veloute

Rillettes of Salmon and Horseradish with Smoked Salmon, pickled Cucumber and a
Lemon Caviar dressing

Fishcakes of Crab and Turbot with Petit Salad and Tartar sauce

Granita of the Day

Pan-seared Fillet of Beef with Fondant Potatoes, Spinach, roast Artichokes and
Cherry Tomatoes with a Port reduction

Roast Rack of West Country Lamb with Scallion Potato puree, braised Red Cabbage,
Feves and baby Carrots with a Polonaise Jus

Honey-glazed Breast of Duck with Dauphinoise Potatoes, buttered Savoy Cabbage,
baby Vegetables and a Calvados jus

Roast tail of Monkfish with a Vegetable Provencal, Parmentier Potatoes and
Asparagus with a Leek and Saffron Beurre Blanc

Pan-seared Fillet of Seabass with creamed Fennel confit, poached Potatoes, marinated
Tomatoes and baby Leeks with a Pea veloute

Vanilla Crème Brulee with Shortbread biscuits and Orange-braised Pineapple

Hot Raspberry Souffle with Thyme syrup and Almond Parfait

Pear and Cinnamon Tart Tatin with Butterscotch and Pecan Ice Cream

White Chocolate Mousse with Toffee and Bananas

Sweet poached Plums with Almond Pannacotta and a Red Wine reduction

Local West Country Cheeses with Apples, Grapes and Biscuits

Selection of Cornish Ice Creams

Coffee and Petits Fours

The 5 course Dinner menu is £35.00 incl. VAT