A good restaurant is needed to support a hotel so remote, and this does the job well.
Chef Glenn Gatland, offers a menu based on local produce, so seafood figures prominently.
Expect the likes of 'Broccoli and Blue Cheese Soup'; 'Roast Duck Terrine' and 'Foie Gras Pavé with Apple Jelly and Granary Toast' among the starters.
Perhaps 'Pan-fried Fillet of Black Bream with Buttered Bok Choi and Fondant Potato'; 'Smoked Haddock with Bubble and Squeak, Poached Egg and Hollandaise Sauce' and 'Roast Duck Breast with Braised Red Cabbage, Toulouse Sausage and Creamed Potato' among the mains.
Desserts maintain the high standard, with maybe 'Baby Pear Tatin with Blackcurrant Sorbet' and 'Lemon Meringue Pie with Blackcurrant Sorbet; or you might be tempted by their selection of Cornish cheeses.
No jeans or tee shirts during the evening.
A Bar Menu offering sandwiches and brasserie-style main courses is offered at lunchtime.
- Food Style: Modern British
- Lunch: all week 12.00-14.00, mains £9 to £22; plus bar snacks
- Dinner: all week 19.00-21.30; set D from £42.50 (3 courses) – plus Bar Snacks
- Seats: 75
- Wine: an extensive list, covers the globe, and has reasonable mark-ups. There are plenty of halves and a good select ion of wines by the glass
- Children's portions: when possible
- Wheelchair access: Phone to Enquire
- Directions: See the map on this page
- Parking: No cars on island
- Closed: all Jan & Feb
- Rooms available