Saveur Menu & Prices — Exmouth

Sweetcorn puree, sweetcorn salsa, curry oil and coriander

Avocado, ponzu dressing, bonito, sesame cracker

Red onion marmalade, smoked duck, hazelnut salad and croutes

Preserved lemon yogurt, whipped feta, dukkah, date syrup

With a choice of either; miso, prawn and spring onion butter, vegetable and sauté potatoes or romesco sauce with salsa verde, vegetable and sauté potatoes

Beef dripping potatoes, mushroom puree, confit garlic, green peppercorn sauce

Champ potatoes, cavolo nero, apple puree, grain mustard sauce and crackling

Lentils, smokey aubergine, salsa verde, crispy shallots

Cherry compote and vanilla cream

Plum compote, hazelnut crumble, mascarpone ice cream

Strawberries, lemon curd and honeycomb

Mango, coconut sorbet, passion fruit, crispy coconut

See separate sheet

W, clotted cream ice cream

X 2

X 2

Celeriac remoulade, parmesan aioli, crispy ham

Dill and cucumber salad, horseradish creme fraiche, soda bread

With choice of either; sauce gribiche and water cress or romesco sauce and salsa verde served with saute potatoes and vegetables

Carrot puree, lentils dijonaise, gremolata and crackling

Mushroom puree, mustard and herb lentils, gremolata, crispy onions

With lime, ginger and vanilla mascarpone

From our cheese selection with biscuits, grapes and chutney

W, curry mayo

Lyonnaise pots, crispi & grain mustard sce

Dill and cucumber salad, horseradish creme fraiche, soda bread

Hummus, preserved lemon yoghurt, pistachio dukkah, marinated feta, mint

The keen family have been making cheddar cheese at moorhayes farm in wincanton, somerset since 1898, when george and stephens great grandfather john purchased the farm. Keens cheddar tends to have a dens, rich and creamy texture. It has layers of flavour that range from savoury and mustardy to juicy and bright with a pleasant sharp acidity.

This cheese dates back to the 17th century, and is thought to be even older than cheddar cheese, rachel stephens, the cheese maker, discovered the recipe only 20 years ago, and was delighted to be able to recreate a lost tradition from her farm in stockbeare. Her pasteurised cows' milk cheese has a smooth yet firm texture, and a mellow, creamy flavour. She washes the curds to give a flavour that is more mellow and sweeter than cheddar.

Made in yorkshire by the wensleydale creamery fountains gold is an exceptionally creamy, almost buttery cheddar type cheese made from jersey and guernsey milk. If anyone remembers gold top milk, this is the cheese equivalent! (V)

Berkswell is a hard cheese, made at ram hall farm near berkswell, west midlands, england. It is made using unpasturised ewe milk and animal rennet. The moulds of cheeses are left in plastic kitchen colanders which give the cheese its distinctive shape. Berkswell may be compared to a mature pecorino.

Isle of wight blue is a multiple award winning pasteurised soft blue cheese. It has a naturally rinded soft blue flavour which intensifies with age. The cheese is covered with beautiful grey, green and blue moulds which add a distinctive flavour.

Handmade in the brinkworth dairy in wiltshire brinkworth blue is a medium strength creamy blue cheese made from pedigree british friesian cows milk. Brinkworth blue is similar to a stilton type of cheese in that it is a hard blue. It is creamy, sweet and nutty. Some describe it as having a chestnut honey flavour. The earthy brown mushroomy crust is fairly thick. The paste is golden and milk white. (V)

Made by white lake cheeses in bagborough, somerset goddess is a delicious tasting pasteurised semi-soft cheese; it's rich taste comes from the guernsey cows' milk used to make the curd and the rind is gently washed in temperley somerset cider brandy. (V)

Made at kelston near bath by the bath soft cheese company. Kelston park is a soft white could ripened organic cheese made with the dairy own milk. Kelston is a larger cheese that its little sister bath soft and its longer ripening process gives it subtly different more intense citrus flavours. (V)

This delicate and creamy ewes' milk cheese is made in berkshire by the wigmores. It is a traditional hand made washed curd cheese made from unpasteurised milk. It is the winner of numerous awards and has been described as having a "taste sensation of wild flowers, burnt caramel, macadamia nuts and roast lamb" by cheese guru juliet harbutt. (V)

Made by sharpham cheeses near totnes, savour is a unpasteurised semi hard "washed curd" cheese made from a mix of jersey cows' and goats' milk. It is a creamy and pliant close textured cheese with a mellow and sweet flavour. (V)