Sample lunch menus

Lunch is an informal affair at the Scarlet. Because we source the best local and seasonal ingredients, our menus change regularly.

Book online or call us on 01637 861 800

For tables of 6 or more please call us to reserve. We offer private dining (lunch or dinner) for tables of 12 or more in our private dining room. 

Monday – Saturday

Small dishes

Salad of Jersey royal potatoes, dill, radish and asparagus tips 7

Crab and sweetcorn fritters with saffron mayonnaise 8.5

Ham hock croquettes with piccalilli 8

Wye Valley asparagus and potato soup 7.5

Big dishes

Cornish cider, wild garlic, smoked bacon and clotted cream mussels 15

6oz beef burger, smoked cheddar, bacon jam and beer battered onion rings 16

Ginger beer battered fish, Scarlet chips, crushed peas and tartare sauce 17.5

Spiced lentil dhal, natural yoghurt and pickled cucumber 14

Pea and mint risotto, Rosary goats cheese and crispy hens egg 17

Sandwiches

Pakora fish sandwich, celeriac remoulade and tomato chutney 14

Pulled pork and apple ciabatta with Cajun potato wedges 12

Roast beef, horseradish, watercress and Scarlet triple cooked chips 12

Chargrilled vegetables, pesto and deep fried halloumi ciabatta 10

Curried chickpea, feta cheese and pickled cucumber wraps 10.5

Smoked haddock croque madame with fried Cornish duck egg 16

Desserts

A selection of Scarlet sorbets and ice creams 6.5

Today’s dessert special: Please ask your host 7.5

Three types of West Country cheeses with homemade biscuits and chutney 10

Sunday lunch

Two courses for £20.95
Three courses for £24.95

Starters

Pea soup with herb oil and mint

Ham hock salad with asparagus, crispy capers and Cornish leaves

St Enodoc asparagus with poached duck egg and hollandaise

Smoked salmon with beetroot, horseradish and spring onions

Mains

Roast topside of Red Devon beef, Yorkshire pudding and horseradish

Gloucester Old Spot pork loin with apple sauce and crackling

Leek and nut roast with Yorkshire pudding and root vegetable puree

Deep-fried pollock with triple cooked chips and tartare sauce

All served with glazed carrots, cauliflower cheese, red cabbage and roast potatoes

Desserts

Treacle tart with clotted cream and banana sorbet

Honey parfait with rhubarb, almond and baby basil

Bread and butter pudding with vanilla ice cream

Lemon posset with pistachio and cherries

Book a table

We cater to most dietary requirements, please include this information in your booking.

You can book online below or call us on 01637 861 800.

For tables of 6 or more please call us to reserve. We offer private dining (lunch or dinner) for tables of 12 or more in our private dining room.