The details of our current Brasserie Menu are listed below. Or you can download a PDF here.
Ground Floor: Open for lunch and dinner Tuesday – Saturday (Closed Sunday and Monday)
Spring 2012 |
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Bread & Nibbles |
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| Olive ciabatta served with extra virgin olive oil and balsamic vinegar dip (per person) | 1.50 | |
| Bowl of mixed olives marinated in spiced brine | 2.25 | |
Starters |
Small | Large |
| Scotch Egg - Scotch egg served with grain mustard mayonnaise | 7.75 | |
| Gnocchi – Gnocchi with a ragout of tomato and lamb, red wine sauce | 8.50 | 14.50 |
| Mussels – River Exe mussels in a white wine cream served with crusty bread | 7.50 | 11.50 |
| Beetroot - Salad of golden beetroot and peppered Vulscombe goat’s cheese with watercress and elderflower | 8.25 | |
| Vichyssoise - Chilled lovage and apple vichyssoise with with salted walnuts | 6.95 | |
| Mackerel – Smoked mackerel and horseradish pâté with pickled cucumber and dashi jelly | 8.50 | |
| Vegetable Salad – Salad of Occombe and Southdown farm organic vegetables with truffle mayonnaise | 7.75 | |
| River Dart oysters with shallot and red wine vinegar 6 – 10.00 9 – 14.00 12 – 17.00 | ||
Main Courses |
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| Fish Pie – Fillet of sustainable ‘fish pie’ with parmesan mash and warm tartare sauce | 17.75 | |
| Fillet – Fillet of South Devon beef with skinny fries, wild garlic butter, salad and balsamic roasted tomatoes | 23.50 | |
| Chicken – Chicken kiev with curry butter and pumpkin saag aloo. | 18.50 | |
| Braised Beef – Braised beef with horseradish and grain mustarad mash, hispi cabbage and confit carrots | 18.50 | |
| Sole – Megrim sole with fennel and asparagus ceviche, shallot and thyme puree | 17.75 | |
| Burger – Squid and mackerel burger, sea salted fries, paprika mayonnaise and salad | 17.50 | |
| Risotto of Cockington ramsons, parmesan and pine nuts, crème fraiche | 14.75 | |
Side Dishes |
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| Thick cut chips | 3.00 | |
| Fine beans, sugar snaps and broccoli | 3.00 | |
| Piccolo parsnips with honey | 3.00 | |
| Spring cabbage with bacon and shallots | 3.00 | |
| Mixed leaf and herb salad | 3.00 | |
Desserts |
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| Crème caramel with rum soaked golden raisins | 7.25 | |
| Selection of the Westcountry’s finest artisan cheeses | 7.50 | |
| Lemon curd cheesecake, raspberry and basil compote | 7.00 | |
| Selection of home made ice creams and sorbets | 6.00 | |
| Dark chocolate kilner with crystallised pistachios | 6.75 | |
| Floating island with vanilla crème anglaise | 6.75 | |
Lunch Time Set Menu |
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| River Exe mussels in a white wine cream served with crusty bread | ||
| or | ||
| Salad of Occombe and Southdown farm organic vegetables with truffle mayonnaise | ||
| • • • | ||
| Fillet of sustainable ‘fish pie’ with parmesan mash and warm tartare sauce | ||
| or | ||
| Braised beef with horseradish and grain mustard mash, hispi cabbage, confit carrots | ||
| or | ||
| Risotto of Cockington ramsons, parmesan and pine nuts with crème fraiche | ||
| • • • | ||
| Crème caramel with rum soaked golden raisins | ||
| or | ||
| Floating island with vanilla crème anglaise | ||
| 2 Courses £16.95 3 Courses £19.95 | ||
A discretionary 10% service charge will be added to the total bill.
All service charge and gratuities are wholly distributed to our staff whether left as cash or on a credit card.
The Elephant kitchen uses nuts on a regular basis and due to this fact we cannot guarantee items to be nut free. If you have any allergies or special dietary requirements please inform the waiting staff.
All prices include VAT at the current rate and are subject to change.
