Dinner at the Scarlet is magical. Book your table for sunset to watch the sun disappearing over the sea, or wait until dark when the whole restaurant is lit by candlelight.
Enjoy two courses for £35.00 per person, or three-courses for £43.50 per person.
Our menus change daily based on what is fresh, seasonal and available, but here is a sample menu to give you a flavour of what to expect.
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The Scarlet set three-course lunch lets you enjoy three delicious dishes for just £22.50. Available all week except Sundays where we offer a two-course roast lunch for £19.50.
Our chefs create daily changing menus based on what is fresh, seasonal and available, but here is a sample menu to give you a flavour of what to expect.
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An under used and unusual ingredient, Kohlrabi is a cross between a cabbage and a turnip and can come in different colours, usually white or purple. You may have to really seek it out, but it can be found in local fruit and vegetable shops as well as large supermarkets. It can be steamed or stir-fried or served raw when it has a similar flavour to radishes. In the restaurant we use it in this recipe quite often, it is a great alternative to the traditional celeriac and can be used in the same way, to accompany smoked fish, terrines or charcuterie.
Red Gurnard isn’t the most attractive, but as a sustainable fish with firm, white flesh it lends itself to highly flavoured dishes, such as this one with chilli, ginger and garlic. A wonderfully fresh and light dish, it makes for the perfect springtime supper, or starter at a dinner party.
One of the simplest, delicious breakfasts, scrambled eggs are so easy to get wrong. Contrary to most methods we feel the best way of cooking scrambled eggs is to start off on a low heat to cook them slowly, leaving you will silky smooth eggs.
Most people prefer to cook asparagus in boiling salted water, and indeed this is how we as chefs were taught to cook it. However, it is now quite common to cook the asparagus in fat, a mixture of olive oil and butter. This produces a better result because the flavour molecules in asparagus are soluble in water, but not in fat, meaning when it is boiled it loses a large amount of its flavour. This won’t happen if you use this method.
As part of the Taste of the Spring gourmet break our head chef, Tom Hunter, has created a special five-course tasting menu showcasing the best of local, Cornish spring produce: freshly landed seafood, seasonal fruits and vegetables and locally reared meats. Each course has been paired with a selection of exceptional wines from small artisan producers.
With winter coming to a close, the kitchen is getting excited for all the new produce, spring will soon be bringing – along with all the fresh wines to sample alongside them. If you’re looking for some inspiration for cooking with the seasons, here is what we’ll be looking our for:
Stay two nights and sample our favourite most flavourful foodie experiences with our Taste of the Spring gourmet break. This special break celebrates the amazing spring produce that our suppliers bring us each day: freshly landed seafood, seasonal fruits and vegetables, and locally reared meats. Read more →