Browse by category


Blog archive

2018August 2018 (2)July 2018 (4)June 2018 (3)May 2018 (4)April 2018 (4)March 2018 (4)February 2018 (4)January 2018 (4)2017December 2017 (3)November 2017 (5)October 2017 (3)September 2017 (4)August 2017 (4)July 2017 (4)June 2017 (3)May 2017 (4)April 2017 (3)March 2017 (4)February 2017 (4)January 2017 (4)2016December 2016 (11)November 2016 (11)October 2016 (11)September 2016 (11)August 2016 (10)July 2016 (11)June 2016 (10)May 2016 (11)April 2016 (10)March 2016 (11)February 2016 (11)January 2016 (11)2015December 2015 (14)November 2015 (8)October 2015 (12)September 2015 (9)August 2015 (9)July 2015 (10)June 2015 (9)May 2015 (11)April 2015 (9)March 2015 (10)February 2015 (10)January 2015 (9)2014December 2014 (9)November 2014 (10)October 2014 (10)September 2014 (8)August 2014 (9)July 2014 (6)June 2014 (9)May 2014 (7)
Fine Dining Cornwall A La Carte Menu Chef Dane Watkins Restaurant Michelin Star Training | Seasonal Produce Delicious Mouth Watering Scrumptious Delightful Gourmet Treat Cornish Food Foodies Foodie | The Cormorant Hotel & Restaurant Golant Fowey CornwallThe Cormorant Hotel's head chef has put together his latest new menu - with a host of delicious dishes added to the list of delights on offer.

Dane Watkins, who trained under Michelin-starred chefs, has come up with the new menu as winter sets in - and it's guaranteed to have you salivating.

With dozens of delicious and mouth-watering dishes on the table there's sure to be something on offer for everyone.

Dane has used seasonal produce to create his dishes - which we've listed below.

What would you order if you were dining with us this evening?

We also offer a vegetarian menu and a brasserie menu, making us one of the best hotels in Fowey to stop in for dinner or a snack.

A la Carte Dinner  Menu
                 

Chef's Soup of the day

Cannelloni of  lobster, crayfish and prawn, with kohlrabi veloute, pickled mooli, shredded radish
Char-grilled fillet of local Mackerel, mixed pepper and fennel escabeche, prawn fritters, tomato gel,  micro herbs.

Terrine of Chicken breast with butternut squash and confit leg, butternut squash puree, savoy cabbage, crisp chicken skin, roasted hazelnuts, pickled smijis.

Pancetta wrapped loin of local wild Rabbit, with marinated sultanas, parsnip & celeriac remoulade, root vegetable crisps, fig and port reduction.

___________________________________________

Pan-fried fillet of Plaice, with leek and spring onion risotto, cockles, chive oil, pea puree.

Pan-fried fillet of Sea Bream, with sautéed cockle, ratatouille parcel, hispi cabbage, char-grilled baby artichokes, Jerusalem artichoke puree.

Pan-fried fillet of local Pollock, with a fish cake of local fish, lemon mash, roasted sweet potato and butternut squash, sautéed bok choy, citrus dressing.

Assiette of Cornish Pork: Roasted loin, confit belly, and ablack pudding noisette, with fondant potato, creamed cabbage, baby carrots, sweet potato puree.

Seared loin of local wild Venison, with a beetroot and horseradish pasty, buttered kale, new season sprouts, parsnip puree, roasted baby beetroot, game jus.

Poach-roasted breast of Chicken, with parmentier potatoes, sautéed pancetta, roasted baby carrots, garden peas, baby onions and little gem lettuce, beetroot puree.

____________________________________________

Pistachio Parfait, with mint ice cream, candied pistachios, mint and tarragon gel, choc chip cookies.

Apple and Pear Crumble, with baby pear financier, thyme caramel, vanilla ice-cream, fig and port puree.

Assiette of coffee: Latte Mousse, mocha ice cream, flat white brulee, coffee syrup, espresso gel.

Pineapple Tarte Tatin, with coconut sorbet, compressed watermelon, toasted coconut flakes, mango, lime and coconut salsa.

Chilled Chocolate Fondant, with white chocolate, raspberry and almond biscotti, strawberry sorbet, bitter chocolate soil, chocolate sauce, blueberry compote.

Cheeseboard of Cornish cheeses with home-made oatcakes.

Tagged under: Food   Fowey   Golant   Restaurant   The Cormorant Hotel   Cornwall