Ideas on Supper

Supper. The heartbeat of our days. The time that gets the creative juices of our kitchen going.

If you’re staying with us and have had a tiring day out and about, we recommend taking a glass of wine or a Tarquin's Gin & Tonic upstairs with you and take it very easy for an hour or so before supper.  It builds the appetite.

Then come down and sit at the bar while thinking about what you’d like to eat.  You’ll be very hungry by now.  There might even be something to nibble at while you look at the menu.


Our menu is not long.  Rarely more than half a dozen or so starters or main courses.  All driven by what our suppliers bring to our back door.  Fish from day boats, greenery from small growers.  Plenty for non fish or meat eaters.

We change the menu a little through each season. If you are staying for more than a couple of days and have a particular fish or seafood that you would like to eat, please do let us know.



A typical supper at this time of year 

 3 courses: 48.00     2 courses: 40.00

Cauliflower & goat’s cheese soup

Slow cooked pig cheek, Korean BBQ sauce, peanuts, sesame, Asian slaw

Monkfish scampi, salsa verde, aïoli, lemon

Mussels, ‘nduja, basil, sherry & garlic

Chicken, tarragon & prune terrine, celeriac rémoulade, hazelnuts & tarragon

Bang bang tofu, broccoli, crispy shallot, chilli & garlic oil (v)
Spiced potato fritter, coconut yoghurt, chilli jam, dukkah, pickled chilli (v)

Duck leg, roast garlic mash, baby onion, pancetta, chestnut mushrooms

Venison haunch, pomme paillason, black pudding, quince

Sea bass, salt baked celeriac, brown shrimp, kale, chicken butter

Whole plaice, mussel, dill, samphire & lemon butter

Hash brown potato, garlic mushrooms, curly kale, mushroom cream, Parmesan

Puy lentil, apricot, nut & filo parcel, endive, Brixton blue & hazelnut salad (v)
Squash, onion & chilli pakora, spiced butternut, cauliflower fritters, coconut yoghurt (v)

We also have a small children's menu at both lunch and supper.  


“One of the coolest Gastropubs in the country.”
Sean Newsom, The Sunday Times Travel
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Tel: 01736 796 928
The Gurnards Head, Nr Zennor
St. Ives, TR26 3DE