Find this elegant in the comfortable, and peacefully-located Rose in the Vale Country House Hotel.
The kitchen, under the leadership of Colin Hankins, has developed a good network of local suppliers, and their menu's reflect the quality on offer.
After an Amuse Bouche - perhaps a little cup of soup, Starters, such as 'Falmouth Bay Scallops with Pea Purée & Parma Ham Crisps'; 'Pan-Fried Pigeon Breast with a Hazelnut, Green Bean & Black Grape Salad with Red Wine Jus'; 'Oak-Smoked Mackerel Paté' and 'Fan of Avocado with Baked Gevrick Goats Cheese and Sunblushed Tomato Salad' were listed on a late Spring menu.
'Herb-Crusted Best End of Lamb with Sautéed Sweetbreads, Potato Terrine, Braised Red Cabbage & Rosemary Jus'; 'Pan-Seared Fillet of Brill with Braised Leeks, Saffron Potatoes and Lobster & Tomato Beurre Blanc'; 'Ballotine of Free-Range Chicken Stuffed with Fresh Asparagus, Smoked Bacon & Brie on a Sweet Potato Parmentier & Pea Purée'; 'Cornish Beef Fillet & Mushroom Stroganoff with Braised Garlic Rice' and 'Sautéed Mushroom & Herb Croquettes with Wilted Spinach & Mushroom Salsa' might follow.
Puds, such as 'Lemon Tart with Raspberry Sorbet'; 'Warm Dutch Apple Cake with Cornish Clotted Cream & Toffee Sauce' complete the picture.
- Food Style: Modern British
- Lunch: all week 12.00-14.00; Sun Carvery £8.95 (1 course), £14 (2 courses)
- Dinner: all week 19.00-21.00
- Seats: 80
- Wine: a concise, but well-chosen, list has modest mark-ups
- Children's portions: Yes, when possible
- Directions: See the map at the top of this page
- Closed: L Mon-Weds in winter, 2 weeks Jan.
- Rooms available