All our Menus are Malcolm's creations and they always reflect his individual style and approach to food.
His 'style' has been described by many as modern, eclectic with a strong emphasis on classical sauces - a passion of Malcolm's from his early classical French training.
As far away from the sea as we are, fresh fish and shellfish feature heavily on all of Malcolm's menus and deliveries arrive direct from Devon. But fresh fish is only a part of the story. Home made chutneys, compots, pates, mousses, soups, savoury tarts and delicious desserts are as important as the fish from Brixham and the well sourced meats such as lamb, beef, duck, veal ..... and much, much more!
His 'style' has been described by many as modern, eclectic with a strong emphasis on classical sauces - a passion of Malcolm's from his early classical French training.
As far away from the sea as we are, fresh fish and shellfish feature heavily on all of Malcolm's menus and deliveries arrive direct from Devon. But fresh fish is only a part of the story. Home made chutneys, compots, pates, mousses, soups, savoury tarts and delicious desserts are as important as the fish from Brixham and the well sourced meats such as lamb, beef, duck, veal ..... and much, much more!
The Bistro blackboard menu has an extensive a la carte selection from a light meal at lunch time to a full three course meal.
A Prix Fixe Bistro menu is also available lunch and dinner offering 2 courses for £10
The restaurant menu is a set price menu and includes all of the fish specials and seasonal dishes.
Tailor-made menus are created around our customer's particular requirements and budget for occasions such as pre-chosen corporate functions or weddings, business lunches with limited time or private gatherings.
BISTRO MENU
Some of the dishes on the blackboard menu at the moment include :-
Fresh asparagus vinaigrette with Serano Ham and Parmesan
Warm salad of fresh scallops with an oriental dressing
Home-made duck liver terrine with whole fig chutney
Salt & pepper chilli Devon squid with Balsamic glaze and rocket leaves Wild crayfish tails with linguine pasta and a seafood sauce
Goats cheese, leek and Stilton tart
Aberdeen Angus medallions of fillet of beef
Grilled Gressingham duck breast
Fillet of wild seabass with lemon butter and wild mushrooms
Mussels steamed in white wine and herbs
Some of the dishes on the blackboard menu at the moment include :-
Fresh asparagus vinaigrette with Serano Ham and Parmesan
Warm salad of fresh scallops with an oriental dressing
Home-made duck liver terrine with whole fig chutney
Salt & pepper chilli Devon squid with Balsamic glaze and rocket leaves Wild crayfish tails with linguine pasta and a seafood sauce
Goats cheese, leek and Stilton tart
Aberdeen Angus medallions of fillet of beef
Grilled Gressingham duck breast
Fillet of wild seabass with lemon butter and wild mushrooms
Mussels steamed in white wine and herbs
PRIX FIXE
There are always at least four starters and four main courses to choose from including:-
Linguine pasta with Devon mussels
Courgette and Piccolo pepper carpaccio
Grilled Cornish lamb's kidney, red cabbage and gratin potatoes
Smoked chicken salad and Thai style peanut dressing
There are always at least four starters and four main courses to choose from including:-
Linguine pasta with Devon mussels
Courgette and Piccolo pepper carpaccio
Grilled Cornish lamb's kidney, red cabbage and gratin potatoes
Smoked chicken salad and Thai style peanut dressing
RESTAURANT MENU
The extensive set menu includes the following Summer dishes:-
Potted Devon Crab with wine soaked sultanas and figs
Mixed seafood Antipasto
Salad of baby artichokes, sweet Spanish peppers, avocado, sweet anchovies, caper berries, walnut oil and shaved Parmesan
Smoked salmon with asparagus and crayfish tails
1/2 South Coast blue lobster salad OR Lobster Thermidor
Grilled fillet Devon sole with polenta, artichoke and Provencale tomato
Fillet of red mullet, grilled, served with mango salsa and fresh asparagus
Roast Cornish rump of lamb with apricot and mint chutney
Tournado of fillet of veal with wild mushrooms, cream and green peppercorn sauce
Seared scallops and bacon with Provencal and lemon butter sauce
The extensive set menu includes the following Summer dishes:-
Potted Devon Crab with wine soaked sultanas and figs
Mixed seafood Antipasto
Salad of baby artichokes, sweet Spanish peppers, avocado, sweet anchovies, caper berries, walnut oil and shaved Parmesan
Smoked salmon with asparagus and crayfish tails
1/2 South Coast blue lobster salad OR Lobster Thermidor
Grilled fillet Devon sole with polenta, artichoke and Provencale tomato
Fillet of red mullet, grilled, served with mango salsa and fresh asparagus
Roast Cornish rump of lamb with apricot and mint chutney
Tournado of fillet of veal with wild mushrooms, cream and green peppercorn sauce
Seared scallops and bacon with Provencal and lemon butter sauce
DESSERTS
At the moment our desert list includes :-
Raspberry and Cognac creme brulee
Prune and Armgnac ice cream
A platter of continental and English cheeses with crudites
Hot syrup sponge with vanilla ice cream
Chocolate truffle cake with brandy sauce
At the moment our desert list includes :-
Raspberry and Cognac creme brulee
Prune and Armgnac ice cream
A platter of continental and English cheeses with crudites
Hot syrup sponge with vanilla ice cream
Chocolate truffle cake with brandy sauce
WINE LIST
Much time and effort also goes into choosing the right wines for our list. Malcolm and our London wine buyer consider every wine carefully to ensure they compliment his style of cuisine as well as being great value for money. Many of our wines come from France but Spain, Italy and South Africa are also represented!
Our wine list has a choice of wines ranging in price from £15.95 upto £50.00 a bottle. Some of the Summer wines include:-
White Wine
Macon blanc Villages, Domaine Lenoir 2002
Kanu Estate Chenin Blanc, Stellenbosch 2003
Tormaresca Chardonnay, Apuglia Italy 2002
House White - Georges DuBoeuf Grande Cuvee
...and from The Loire and Burgundy ..
Montagny Ier Cru 2001
Sancerre Les Boffants 2003
Rully Ier Cru 2002
Chassagne Montrachet Domain Colin Deleger 1999
Red Wines
Cotes-du-Rhone Domaine des Moulins 2002
Rioja Crianza Conde de Valmar 2000
Vitiano Cabernet Merlot Falescon Umbria, Italy 2002
Cloof Cabernet Sauvignon, South Africa 2000
... and also from Rhone, Burgundy and Bordeaux ..
Morgon Cuvee Prestige, 2001
Crozes Hermitage Les Launes 2001
Santenay La Maladiere Domaine Girardin 1999
Chateau Gironville Cru Bourgeois 2000
Chateau Moulin Riche St. Julien 1999
Our list also includes plenty of 1/2 bottles too as well as Muscat and Chateau Beaulon dessert wines, Champagnes and excellent sparkling wines from New Zealand.
Much time and effort also goes into choosing the right wines for our list. Malcolm and our London wine buyer consider every wine carefully to ensure they compliment his style of cuisine as well as being great value for money. Many of our wines come from France but Spain, Italy and South Africa are also represented!
Our wine list has a choice of wines ranging in price from £15.95 upto £50.00 a bottle. Some of the Summer wines include:-
White Wine
Macon blanc Villages, Domaine Lenoir 2002
Kanu Estate Chenin Blanc, Stellenbosch 2003
Tormaresca Chardonnay, Apuglia Italy 2002
House White - Georges DuBoeuf Grande Cuvee
...and from The Loire and Burgundy ..
Montagny Ier Cru 2001
Sancerre Les Boffants 2003
Rully Ier Cru 2002
Chassagne Montrachet Domain Colin Deleger 1999
Red Wines
Cotes-du-Rhone Domaine des Moulins 2002
Rioja Crianza Conde de Valmar 2000
Vitiano Cabernet Merlot Falescon Umbria, Italy 2002
Cloof Cabernet Sauvignon, South Africa 2000
... and also from Rhone, Burgundy and Bordeaux ..
Morgon Cuvee Prestige, 2001
Crozes Hermitage Les Launes 2001
Santenay La Maladiere Domaine Girardin 1999
Chateau Gironville Cru Bourgeois 2000
Chateau Moulin Riche St. Julien 1999
Our list also includes plenty of 1/2 bottles too as well as Muscat and Chateau Beaulon dessert wines, Champagnes and excellent sparkling wines from New Zealand.
All our menu items and wines are subject to availability
TEL : 01494 488300
TEL : 01494 488300
