Sample - September 2017

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


Smoked Cornish Duck, marinated blackberries, orange gel, salad leaves, toasted pinenuts & sweet potato crisps


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, fresh herbs


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


Main courses

Sample - September 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, buttered runner beans, braised red cabbage, roasted sweet potato, thyme & redcurrant sauce


Slow-roasted rolled pork belly, bubble & squeak cake, apple purée, wilted spinach, cider sauce


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


Roasted hake fillet, buttered leek & carrot, herby crushed potatoes, courgettes and a saffron cream sauce


Whole baked plaice, mixed vegetables, lightly roasted new potatoes, lemon & herb butter


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


Poached plums, homemade fig ice ceam, ginger biscuit crumb, white chocolate shards


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


Baked yoghurt served with seasonal berry compote


Cornish cheese, crackers, homemade pear chutney



Sample - September 2017

Subject to change, depending on availability of ingredients.

If you have an allergy, please ask us for information

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