We took an early afternoon slot at St Enodoc Hotel’s more informal Nathan Outlaw restaurant – The Seafood and Grill. Eight of us – four adults, four children; they have some quite interesting rules about group sizes and minimum ages. Worth checking before you book.
We walked up the hill to the hotel and wandered into reception where we sat on the plump, casual sofas and were brought drinks, tiny, spherical fishcakes and menus. Casual was very much the watchword throughout. Faded (albeit professionally ‘faded’) fishing boat blues and beach hut hues framing the modern and abstract art. I expected a sandy-footed surfer to shuffle through at any moment.
Having chosen, we took our table and were treated to a spectacular parade of beautifully cooked food. Belly Pork with Hog’s Pudding and apple to start was a revelation. My main course of Ox Cheek with Corned Beef Hash Croquette was stunning. Other dishes around the group included Turbot with Duck which, again, was outstanding. The star dessert was Rhubarb sorbet, Rhubarb cheesecake and Rhubarb Candy Floss. We drank wine from the Camel Valley Vineyard – a superb dry sparkler and very rich, full white.
All in all, an absolutely outstanding meal – highly recommended with one caveat, you get what you pay for and this restaurant provides ‘a lot’.
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