Sample - December 2017

Bruschetta with mixed mushrooms, finished with garlic, cream & truffle oil


Pressed pork belly, apple puree, smoked bacon, peashoots


Goat's cheesecake, red onion jam, beetroot syrup, walnuts & pesto dressing


Duo of Padstow Crab (white & brown meat) on toasted bread, pickled pear and a lemon & herb oil


Scallops with cauliflower purée, raisins, curry oil, peashoots


Pâté of fresh, line-caught, mackerel, toasted focaccia, pickled vegetables, ginger & lemongrass gel


Main courses

Sample - December 2017

A menu for children is available during school holidays (see FAQ page for details)

Cannelloni filled with roasted seasonal vegetables & ricotta; served with tomato sauce, mozzarella & parmesan (v)


Confit duck leg, braised red cabbage, roasted potatoes & baby carrots and a light gravy


Lamb tagine - slow-braised lamb with mellow Moroccan spices, vegetable couscous & fresh coriander


Dry-aged Cornish ribeye steak, grilled tomato, sauté potatoes, watercress


Roasted hake fillet, buttered leek & carrot, crushed potatoes, Padstow Kitchen Garden kalettes and a saffron cream sauce


Whole baked plaice with lemon, caper & parsley butter, served with lightly roasted potatoes and seasonal vegetables


Chocolate delice topped with chocolate biscuit crumb, salted caramel sauce, coffee cream, tuille biscuit


Flo's treacle tart with clotted cream


Homemade ice cream or sorbet with tuille biscuit - price per scoop


Poached pear, stem ginger ice cream, tuille biscuit


Cornish cheese, crackers, homemade pear chutney



Sample - December 2017

Subject to change, depending on availability of ingredients.

If you have an allergy, please ask us for information

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