My philosophy is simple
I source the best quality and freshest fish from Newlyn market daily with emphasis on sustainability and quality and supporting the local fishermen.
By creating dishes focusing on local vegetables & herbs, some from my own garden, most from local farms, I create a selection of dishes which celebrate our county and country.
The Shore is a small family owned restaurant with just me in the kitchen (I am also the decorator, handyman, receptionist and waiter)
Your evening should be relaxed and laid back with little pomp or presumption. Please just relax and let us look after you, and don’t forget; if you would like anything you just need to ask and we shall do our best to please you.
Thank you for coming to my wee place,
Please note; due to this being a one man kitchen we cannot cater for allergies or dietary requests.
£90 per person (not including drinks)
Tsukidashi: Smoked fish custard, spider cab, trout roe
Owan : Brill, roasted bone owan
Otsukuri: Mackerel shime saba, sea trout, lobster, English wasabi sorbet
Yakimono: Red mullet, Cornish lemon Kosho, rosemary, soy
Shiizakana & Shokuji: Hake, Shio koji, togarashi, rice, cauliflower, carrot, chilli
Mizugashi: Dark chocolate, miso ice cream, matcha kasutera
|Fukukomachi “Evening” sky” , Junmai Karachi|
|Junmai Daiginjo Genshu, Akashi-Tai|
|Prosecco Argeo Brut, Ruggeri, Veneto, Italy|
|NV Cremant de Loire Brut Nature, Loire, France|
|Brut NV Alfred Gratien, Champagne, France|
|Blancs de Blancs 2009, Alfred Gratien, France|
|Guadelmare Vermentino 2017 Castellani, Tuscany, Italy|
|Sauvignon Blanc Land Made 2019, Yealands, NZ|
|Gewurtztraminer 2017, Trimbach, Alsace, France|
|Eroica Riesling 2017, Chateau St Michel, Washington, USA|
|Yellow Label Monastrell 2018, Juan Gil, Spain|
|Givry 2017 Joseph Drouhin, France|
|Dessert Wine||50ml||1/2 bottle||Bottle|
|Monbazillac 2016, Chateau la Sabatiere, France|
|Late Harvest Riesling 2013 Seresin, Marlborough, NZ|