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Elevated above one of the world’s largest natural harbours, the sunlit Harbourside Restaurant is a apt setting to enjoy the bounty of the South West’s waters. Glistening red mullet, native Falmouth Bay oysters and dazzling skate all compete for centre stage on a star-studded menu.
Head Chef, Keith Brooksbank is paving new ground with a menu where seasonality and supreme provenance are the prevailing watchwords in this Falmouth Restaurant. Best described as Modern British, it is littered with refreshingly experimental touches designed to really awaken the imagination and palate. Wendsleydale ice cream served with our Cox’s Apple Pie, why not?
Food of this pedigree is rare. Locally reared meat is sourced from the aptly named Angus Trotter of Redruth whilst fish arrives clear eyed and packed in ice. Line caught Rock Lobsters are caught from the Hotel’s pier and Keith handpicks wild garlic, sorrel and fennel himself as well as nettles and seasonal berries. Yellow gorse flowers add depth of flavour to ice cream, pennywort and hawthorn leaves help intensify salads whilst sea Purslane, a type of samphire, is delicious either pickled or boiled.
Service is efficient, friendly and knowledgeable, never intrusive. Our staff will guide you through the day's specials and can even elaborate on the different grains that we put into our bread. Why not make the most of our superb location and start with a crab and smoked salmon salad, or instead, several plump seared Cornish scallops served on a Granny Smith and pea shoot salad.
Main courses take the experience up a notch and at this time of year the menu might showcase a burdock root, smoked pork fillet from the surrounding pastures, roasted fillet of salt cod or a roast butternut and shallot tart tatin. Scrummy desserts that can range from a trio of homemade ice creams to a truly indulgent chocolate, Black Forest mousse help to finish of a perfect evening.
For those that can, the cheese board complete with oatcakes and chutney, provides a whirlwind tour of Cornwall's world class dairy heritage. Currently there are no fewer than six superb cheeses ranging from Goats to Ewes and from Keltic Gold to St. Keverne that speak volumes about our regions dedicated, artisan producers. | 
