The Dining Pub Menu


Warm Artisan Bread with Unsalted Butter 2

Marinated Olives 3.5

Chorizo, Honey and Mustard 5

Cheddar Beignets with Romesco 5

Taramasalata with Garlic Crostini’s 5


Heritage Beetroot, Goats Curd, Caramelised Walnuts and Truffle Honey 8.5

Roast Bay Scallops with Onion and Bacon Jam and Sweet pea Cream 12

Confit Chicken, Ham Terrine, Tarragon Mayonnaise, Egg and Crispy Onion 9

Brixham Crab Tortellini, Fennel, Ginger, Lemongrass and Spicy Bisque 11


River Exe Mussels a la Mariniere 7.50

Maltster’s Beef and Chorizo Burger, Smoked Bacon, Spiced Cheese and Fries 14

Local haddock in Beer Batter, Fat Chips Crushed Garden Peas 13.5

West Country Rib-eye Steak, Café de Paris Butter and Fries 21.5

Aubergine and Chickpea Curry with Coconut Rice and Mango Chutney 14


Brixham Cod, Mussels, Bok Choi, Carrot Fondant with Mild Curry Sauce 19.5

Stone Bass, Leeks, Cocotte Potatoes with Chive Butter Broth 23

BBQ Rump of Dartmoor Lamb, Brassica, Tapenade, Feta and Salsa Verde 22.5

Roast Belly Pork, Parsnip Puree, Pickled Mushrooms, Shallot, Calvados Jus 19.5

Children’s Menu

Battered Local Fish with Fat Chips

Spaghetti Bolognaise

Spaghetti with Cheese Sauce

Beef Burger, Smoked Bacon, Cheese and Fries



Affagato 4

Sticky Toffee Pudding, Butterscotch Sauce and Clotted Cream 7

Chocolate Delice, Peanut Brittle and Salted Caramel Ice Cream 8

Mascarpone Crème Brulee, Brandy Poached Raspberries, Raspberry Sorbet 7

Selection of Ice Cream and Sorbets 1.75


Devon Blue: a Flinty, Sweet Mild Blue Cheese with Unpasteurised Cow’s Milk and Vegetarian Rennet From Ticklemore Dairy Totnes

Quickes: a Cheddar Style Cheese  from the Quickes Family Herd of Cattle At Newton-Saint Cyres Near Exeter which they have run for the Last 450 Years

Elmhirst: Unpasteurised Triple Cream, Mould Ripened Cheese similar to a French Vignotte from Just across the River Dart on the  Sharpham Estate

Katherine: Raw Goats Milk Cheese, Rind washed in Somerset Cider Brandy Matured for 2 Months at Whitelake Dairy Somerset

Cheese Plate served with Crackers, Grapes Celery and Quince Jelly