SEASONAL SMALL PLATES // Spring Summer

As tomato season approaches Panzanella will be making an appearence on our menu, especially on our lunch menu of small plates. Panzanella is a fresh tomato and bread salad, using our homemade sourdough focaccia, lightly toasted & mixed with basil, red wine vinegar and oil. Only the best organic tomatoes will do.

We also hope to see some freshly picked samphire, delicious simply dressed or accompanying fish. Maybe Johnny & team will pair it with some Wrasse? We’ve been loving have Wrasse on - a rock fish caught by our local suppliers, one of the true sustainable fish - we’ve had it jazzed up or served simply in a light tempura.

The kitchen have also been busy fermenting; this time its the seeds from wild garlic flowers, picked by Johnny whilst in season, and left to form a caper mix - perfect to sit with fresh, Dartmouth crab. Globe artichokes are coming too, freshly delivered from Guy and Geetie’s Baddaford Farm, with a nutty, asparagus-y taste these sculptural bulbs, they are part of the thistle family - are one of our favourite seasonal selections in the kitchen. Once cooked, strip the leaves back one by one and then eat the soft heart of these magical perennial vegetables. Being a perennial, artichokes come back to harvest every year so are one of the most ecologically friendly crops you can find. Perennial vegetables don’t need replanting, so have a profound effect on soil health, helping to regenerate local habitats and hold carbon and they also provide a great habitat for hares (and leverets!).

If you’re feeling something sweeter, Baddaford Farm is currently strawberry central, so we’ve had Mabel, Geetie’s daughter, picking away. Currently strawberries are making an appearence everywhere, a fave is accompanying our Spanish style basque cheesecake, sprinkled with fennel sherbert. 

Ring 01803 640040 to book a table or check for last minute availability!