Elevated above one of the world’s largest natural harbours, the sunlit Harbourside Restaurant is an apt setting to enjoy the beauty 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.