A good, seasonal, bistro-style restaurant offering carefully-cooked dishes using mainly local ingredients and seafood.
Starters such as 'Seafood Chowder'; 'Deep-Fried Camembert with Cranberry Sauce' and 'Crab Claws - Pan Fried in Garlic Lime Butter' set the style.
Perhaps to be followed by the likes of 'Shank of Lamb with Mirepoix of Root Vegetables and Red Wine & Rosemary Sauce'; 'Seared Medallions of Pork with Red Wine & Peach Sauce' 'Vegetable Strudel with White Wine & Parsley Sauce' - plus a selection of Spaghetti dishes.
Puds might include 'Apple Pie with Cream or Iced Cream'; 'Meringue Nests with Fresh Fruit' and 'Profiteroles'.
- Food Style: Bistro
- Dinner: Weds-Sun + Bank Holiday Mondays 18.00-21.00 approx. April to end of October; mains about
- Seats: 24, plus about 12 outside
- Wine: a concise list has modest mark-ups