Dining
Brixham Bouillabaisse
Traditional french fish stew, Gernard, Red Mullet, Monk Fish, Mussels and Prawns.
Confit Duck Leg
Slow cooked duck leg served with puy lentils, Parmentier potatoes and a rich Madeira sauce.
Fillet of Seabass
Seabass on a bed of roasted vegetables with wild garlic in a tomato fennel sauce.