Compressed Cucumber ~ Deviock Farm Herbs. Wine Pairing: Fallow's View White Blend. Tropical fruit and bright citrus acidity complement the smoky richness of the mackerel while refreshing the palate alongside cucumber and fresh herbs.

Biltong ~ Wild Garlic ~ Cornish Blue Cheese ~ Pickled Onions. Wine Pairing: Vergelegen Millrace. Soft red berry fruit and gentle spice complement the savoury biltong and blue cheese while balancing the sharpness of the pickled onions.

Cape Malay XO Sauce ~ Shaved Fennel ~ Coastal Herbs. Wine Pairing: Spier Albariño. Its bright acidity and saline mineral character work beautifully with both the delicate fish and the aromatic spice of the Cape Malay sauce.

Celeriac Remoulade ~ Pickled Carrot ~ Apple Ketchup ~ Nasturtium. Wine Pairing: Ghost in the Machine Malbec Viognier. The dark berry fruit and subtle floral lift of this unique Malbec-Viognier blend complement the richness of the confit pork, while its freshness balances the sweet acidity of the apple ketchup and pickled carrot, creating a beautifully rounded pairing.

Deviock Micro Salad ~ Pickled Walnut Ketchup. Wine Pairing: Castle Lager. A crisp, refreshing lager whose gentle malt sweetness and lively carbonation cut through the richness of the cheese, cleansing the palate and enhancing its savoury depth.

Cornish Cream ~ Milk Tart Spice ~ Fig Leaf Syrup. Wine Pairing: González Byass Jerez Pedro Ximénez. Lusciously rich with notes of raisin, fig toffee and dried fruits, this classic Pedro Ximénez complements the creamy texture of the pannacotta while enhancing the warm milk tart spices and fragrant fig leaf syrup. A decadent and distinctly memorable finish to the menu.

Mushroom Parfait

Dark berry fruit and subtle spice enhance the earthy mushrooms and rich parfait, creating a smooth and balanced pairing.

Wild Garlic ~ Cornish Blue Cheese ~ Pickled Onions

Soft red berry fruit and gentle spice complement the savoury biltong and blue cheese while balancing the sharpness of the pickled onions.

Ceps ~ Nettle ~ Cured Duck Egg ~ Lemon Oil

Fresh green notes, lively citrus and crisp acidity echo the asparagus and nettle while cutting through the richness of the cured duck egg.

Mushroom Velouté ~ Smoked Mushroom Cassoulet ~ Wild Garlic Pesto

An elegant combination of ripe black fruit, gentle spice and lifted floral aromatics that enhances the earthy depth of the mushrooms and velouté, while bringing freshness and balance to the smoked cassoulet and wild garlic pesto.

Deviock Micro Salad ~ Pickled Walnut Ketchup

A crisp, refreshing lager whose gentle malt sweetness and lively carbonation cut through the richness of the cheese, cleansing the palate and enhancing its savoury depth.

Cornish Cream ~ Milk Tart Spice ~ Fig Leaf Syrup

Lusciously rich with notes of raisin, fig, toffee and dried fruits, this classic Pedro Ximénez complements the creamy texture of the pannacotta while enhancing the warm milk tart spices and fragrant fig leaf syrup. A decadent and distinctly memorable finish to the menu.