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Dining Room Detail
When
Lunch:
12:00 - 2:30pm (3pm on Sunday)
Supper:
6:00 - 9:00pm
What
Our menus (see right) run every day of the week. It will change a lot through the seasons, a little within them. Dishes in italics make up our Lunch for Less menu which runs Monday to Saturday. 3 courses for £30, 2 for £25.
Our Sunday Lunch (see below) is £35 for two courses and £42 for 3 courses.
We now add a 12.5% discretionary service charge to all our dining guests’ bills. Any money we receive as service charge or cash left on the table goes to the same place: our teams.
For a little more on eating at The Coastguard, see our main Eat page.
Sunday Lunch
2 courses: 35.00 3 courses: 42.00
Pumpkin soup, crispy sage, sourdough (v)
Smoked carrots, miso dressing, peanut sambal
Fowey mussels, white wine, shallots, garlic, parsley
Butterflied mackerel, radish & grapefruit salad, aïoli
Duck liver pâté, Pedro Ximénez jelly, sourdough crackers
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Beef topside, all the trimmings
Pork loin, all the trimmings
Nut roast, roast potatoes, glazed parsnips, carrots (v)
Fish stew, new potatoes, mussels, kale, aïoli, soda bread
Pollock, butterbean stew, rainbow chard, brown shrimp butter
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Pear tarte tatin, hazelnut Chantilly
Pain au chocolat & croissant pudding, vanilla custard
Vanilla crème brûlée, shortbread
Sticky toffee pudding, clotted cream, butterscotch sauce
Cornish blue, walnuts, apple & raisin chutney, crackers
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Lunch
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| Smoked carrots, sesame purée, peanut sambal (v) |
9.00 |
| Burrata, blood orange, pickled chilli, fried mint, smoked almonds |
9.00 |
| Fowey mussels, white wine, garlic, shallot, parsley soda bread |
11.00/18.00 |
| Crab rarebit, sourdough, crème fraîche, pickled red onion |
9.00 |
| Duck liver pâté, Pedro Ximénez jelly, sourdough crackers |
9.00 |
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| Goat’s curd & confit garlic rotolo, tomato, Jerusalem artichoke crisps, sage |
20.00 |
| Grilled mackerel & kimchi bun, aïoli, salad leaves |
15.00 |
| Beef ragu, homemade pappardelle pasta, Old Winchester |
18.50 |
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| Cauliflower ‘cheese’, roasted yeast béchamel, chestnuts, kale (v) |
22.00 |
| Beer battered whiting, braised peas, pickled cucumber, chips, curry sauce |
20.00 |
| Whole Cornish sole, new potatoes, rainbow chard, brown shrimp & caper butter |
25.00 |
| Chicken, mushroom & tarragon pie, greens, mash, gravy |
22.00 |
Supper
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| 3 courses: 48.00 2 courses: 40.00 |
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| Spiced pumpkin soup, herb oil, sourdough (v) |
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| Smoked carrots, sesame purée, peanut & lime sambal (v) |
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| Burrata, blood orange, pickled chilli, fried mint, smoked almonds |
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| Fowey mussels, kimchi, smoked dashi, seaweed oil |
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| Grilled mackerel, grapefruit & radish, aïoli |
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| Beef shin bhuna, labneh, tamarind, puffed rice |
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| Duck liver pâté, Pedro Ximenéz jelly, sourdough crackers |
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| Celeriac & potato terrine, cavolo nero purée, fried onions, cider sauce, crispy kale (v) |
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| Cauliflower ‘cheese’, roasted yeast béchamel, chestnuts, kale (v) |
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| Goats curd & confit garlic rotolo, tomato, Jerusalem artichoke crisps, sage |
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| Pollock, mashed potato, purple sprouting broccoli, pancetta, red wine jus |
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| Whole Cornish sole, new potatoes, rainbow chard, cider & trout roe butter |
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| Pheasant, potato gnocchi, hazelnuts, crispy sage, smoked apple, chicken butter |
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| Char sui pork collar, turnips, braised rice, rhubarb hoisin, rhubarb salsa e |
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| Pear tarte tatin, hazelnut Chantilly (v) |
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| Treacle tart, clotted cream |
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| Chocolate delice, cocoa nib brittle, vanilla ice cream |
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| Apple crumble choux bun, vanilla diplomat, apple caramel |
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| Vanilla crème brûlée, shortbread |
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British cheese, chutney, candied walnuts, quince jelly, crackers
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