Sample - November 2017

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


Duck terrine, pear chutney, orange gel, focaccia toast


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 - November 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)


Coq au vin (slow-cooked chicken in red wine, mushrooms, lardons, braised shallots, baby carrots & roasted potatoes)


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, herby 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


Poached pear, homemade stem-ginger ice cream, tuille biscuit


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


Autumn pudding served with a jug of Cornish cream


Cornish cheese, crackers, homemade pear chutney



Sample - November 2017

Subject to change, depending on availability of ingredients.

If you have an allergy, please ask us for information

Copyright The Olive Tree - All Rights Reserved