With just two full days to go until Valentine's Day we're gearing up for the most romantic day of the year here at The Cormorant Hotel!
As one of the more intimate wedding venues in Cornwall we see our fair share of love stories, but only in February do we see so many at the same time.
That's because our fantastic Valentine's break offer is always popular, with the hotel full of couples enjoying each other's company.
Thanks to our amazing romantic location on the banks of the River Fowey and the spectacular views over the estuary offered from our bedroom windows the offer is always snapped up quickly and this year is no exception, with all our rooms selling out for this weekend a long time ago.
You can still get a taste of romance at the Cormorant this weekend though, by visiting for a delicious meal in our award winning restaurant.
Fowey restaurants are always popular on Valentine's Day but ours is one of the most popular, thanks to the incredible food our head chef Dane Watkins lays on. This year promises to be no exception, with Dane having created a mouth-watering special menu for you to enjoy in our dining room while staring out over the amazing vistas visible from the windows.
Check out the menu he's come up with below, available for just £75 per couple.
Sun-blushed tomato and rosemary veloute, with thyme croutons and a balsamic gel.
Warm Lobster and potato salad, with white truffle mayonnaise, anchovy noisettes and leek puree.
Ballotine of local wild Rabbit and Ham Hock, with a celeriac remoulade, pickled vegetables, marinated raisins and a honey mustard puree.
Risotto of Jerusalem artichoke, with crispy quails egg, and sage and root vegetable crisps.
Roasted fillet of Cornish Cod, with smoked haddock gnocchi, poached hens egg, sautéed mixed greens, confit spring onions and leek puree.
Pan-fried fillet of local sea bream, with confit tomatoes, courgette ribbons, aubergine caviar, and basil crisps.
Poach-roasted breast of Chicken, with spinach linguine, cavolo nero, wild mushrooms in madeira cream, pancetta crisps and cep puree.
Seared rump & braised shin of local Beef, with beetroot and horseradish pasty, fondant potato, creamed cabbage, cauliflower puree and a red wine jus.
Trio of chef's cannelloni: Spinach and ricotta - Wild mushroom, red pepper and aubergine - Butternut squash and truffle. Served with a rocket salad, parmesan crisps and black pepper crumb.
Hot Chocolate Fondant, with freeze dried raspberry marshmallows, almond biscotti, and raspberry and white chocolate ice cream.
A strawberry and rosewater parfait, with clotted cream ice-cream, rosewater gel, macerated strawberries and strawberry caviar.
Mango semi freddo, passion fruit sorbet and mango crisps.
Cheeseboard with a selection of Cornish cheeses and chef's home-made oatcakes.