Austells Restaurant

Dark stained wood flooring and dark wood tables and chairs contrast with white walls hung with tasteful art to create a pleasingly smart but informal atmosphere. Service is friendly and welcoming. Modern dishes on the a la carte menu might include starters of quail consommé and dumplings with celeriac remoulade and hazelnut mayonnaise or home cured salmon and smoked salmon with pickled vegetable salad and horseradish crème fraiche. Main courses such as pressed shoulder of Cornish lamb or roasted fillet of cod with fennel boulangere, mussels and samphire make the most of local produce. Head chef, Martin Adams, is Cornish and is holder of 2 AA rosettes and a previous winner of the Cornish Tourism Award for Best Restaurant. Martin previously worked with renowned Michelin chefs Nathan Outlaw and Chris Eden.

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