Fresh from the trawler in Brixham. Pan fried, served on a bed of cherry tomato and garlic stew.

Wholefish, breaded and deep fried, perfect for dipping in our curry mayonnaise.

Lightly dusted and fried, served with baby leaves, lemon mayonnaise and parsley oil.

Gambas Pil Pil. A simple but tasty Spanish recipe for plump, juicy shrimp cooked in lots of garlic and fresh red chillis.

Breaded fingers of dayboat plaice, served with a simple garlic mayonnaise.

Using pork and beef from nearby Teignmouth, a secret mix of herbs and spices, our meatballs are served in a rich and smoky, smooth tomato sauce.

Crispy little Asian balls of duck, served with spring onions and hoisin sauce.

Iberian charcuterie with mild and creamy Devon Blue cheese, and our own pickled vegetables. Can be served gluten-free without the crackers.

Local butchers artisan sausage meat with roasted butternut squash and mixed beans, in a warming tomato and vegetable sauce.

A hearty pork stew, made with Devon pork loin simmered in a hearty, smoked paprika infused sauce. With red peppers, capers, olives and rosemary.

A traditional Portuguese stew, made with beef steak from Teignmouth, slow cooked in Spanish white Rioja and saffron (trust me it works), with potatoes and vegetables.

Spanish chorizo , sliced and slow cooked in lucious Heron Valley Cider.

Beer battered chicken breast chunks, with an addictive sticky honey and mustard dressing, scattered with sesame seeds.

Un Guiso de Judiones de la Granja con Patatas. A comforting, flavourful vegan stew.

A vegan stew bursting with flavour and goodness, with just a little hint of chilli too!

Sweet potato, spinach, lentils and chickpeas. A mild but warming curry, lots and lots of different flavours.

Paignton cauliflower, steamed and pan fried, with garlic and breadcrumbs. Served with smooth romesco sauce.

Cubed triple cooked potatoes, served with bravas sauce and garlic aioli.

Mediterranean golden rice, flavoured with turmeric, onions and garlic.

Seasoned with either Rosemary Salt, Garlic and Paprika but can also be served plain too! Cooked in separate oil, to be gluten-free.

Made in house daily. Served with extra virgin olive oil and balsamic vinegar. Check for specific allergens.

A mix of green and black olives, with fresh herbs and confit garlic.

Dressed mixed leaves, cucumber, tomato, pickled red onoins and topped with smoky spiced seeds.

Local vegetables, marinated and pickled in spirit vinegar so that they are tasty and gluten-free.

Classic chickpea houmous, fresh and creamy with lots of fresh lemon and garlic.

Served hot with a creamy dark chocolate sauce.