The Fish House Fistral Menu & Prices — Newquay

baked daily by our chefs, served with olive oil and balsamic vinegar

prawn, sea bass, hake and squid with a chilli dipping sauce

with basmati rice, dahl, kachumba, raita salad and poppadom

baked daily by our chefs, served with olive oil and balsamic vinegar

crispy squid, garlic aioli, crab cakes, stuffed piquillo peppers with salt cod, tempura tiger prawns with homemade focaccia

with rosemary, garlic, homemade pickled cucumber and beetroot chutney with fresh focaccia

prawn, sea bass, hake and squid with a chilli dipping sauce

with a mangetout, fresh coconut, chilli salad and curried mayonnaise

with black beans, garlic, ginger, coriander and soy sesame oil

(baby squid) with a Greek salad made with cherry tomatoes, cucumber, olives and smoked pimento aioli

with basmati rice, dahl, kachumba, raita salad and poppadom

with al forno potatoes, tenderstem broccoli, and sauce vierge, with cherry tomatoes, spring onions and mixed fine herbs

with a pineapple and chilli salsa, Bajan spiced mayonnaise and fries

with a carrot and chilli sambal, Balinese dipping sauce, served with basmati rice

with dahl, coconut sambal, basmati rice and poppadom (hot and spicy)

with a lime and chilli dip, a stir fry of pak choi, red pepper and mangetout served with basmati rice

with chilli, garlic, white wine, cherry tomatoes and pangrattato

28 day dry aged Scottish Highland beef with pepper sauce served with hand cut chips

cherry tomatoes, cucumber, olives & feta cheese

with mustard dressing

with homemade mayonnaise, cucumber and mixed leaf salad

with tartar sauce and mixed leaf salad

with basmati rice, dahl, kachumba, raita salad and poppadom

with a pineapple and chilli salsa, Bajan spiced mayonnaise and fries

with al forno potatoes, tenderstem broccoli, and sauce vierge, with cherry tomatoes, spring onions and mixed fine herbs

with a carrot and chilli sambal, Balinese dipping sauce, served with basmati rice

with dahl, coconut sambal, basmati rice and poppadom (hot and spicy)

with a lime and chilli dip, a stir fry of pak choi, red pepper and mangetout served with basmati rice

with chilli, garlic, white wine, cherry tomatoes and pangrattato

28 day dry aged Scottish Highland beef with pepper sau served with hand cut chips sauce

2 scoops of vanilla ice cream 'drowned' in espresso coffee

a selection of three of our desserts

(per scoop)

A curd washed cows milk cheese, washed with Skinners Heligan Honey beer giving a semi soft pungent cheese, served with beetroot chutney and crackers

Semi hard cows milk cheese wrapped in nettle leaves to form an edible rind, served with beetroot chutney and crackers

Semi hard cheese made from pasteurised cows milk with a creamy texture, served with walnuts and honey and crackers

A selection of the above cheeses, served with home pickled cucumber, beetroot chutney, walnuts, honey and crackers