New summer menu unveiled at The Cormorant
Written by The Cormorant Hotel
Classically trained Head Chef Dane Watkins has put together the a la Carte Menu, which showcases the best of local produce cooked in traditional fashion.
Among the highlights on the new menu is the roasted fillet of stone bass, otherwise known as 'wreckfish'.
The fish, which comes served with celeriac fondant, a ratatouille parcel, aubergine caviar, brown shrimp fritters and leek puree is always popular in Cornwall, with many people favouring it because of the reputation it has gained as a favourite of several Michelin starred chefs.
Also starring on the menu are meats sourced from Fowey based award winning butchers Kittows and fish from local company Flying Fish - who supply restaurants including Heston Blumenthal's The Fat Duck, Raymond Blanc's Le Manoir Aux Quat'Saisons and Michel Roux's The Waterside Inn.
The a la Carte Menu comes accompanied by Daily Specials made from some of the finest seasonal produce.
Dane, who trained under 2 Michelin starred chef, Richard Davis, said he was excited to be able to put together the new Menu.
" the new Menu is a combination of things we know people like to order, along with newer fresher dishes."
"I have retained customer favourites, but have also added new dishes, so the Menu retains favoured classics, altered to incorporate local seasonal produce, but also has new seasonal dishes."
To see a comprehensive sample menu for The Cormorant's two-rosetted restaurant in Fowey Cornwall visit our dedicated restaurant page here.