New Menu in Cormorant's restaurant
Written by The Cormorant Hotel
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.