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> Dine > Bay Brasserie Dinner


in Bay Brasserie

Dishes are served alongside a carefully considered wine list and expertly mixed cocktails. Menus are subject to change to encapsulate the seasons and the freshest catches from the day boats, the below is a sample menu.


Serving hours:
6pm – 8:30pm, daily

Bookings can be made by calling 01271 872115 or emailing [email protected].


Served dish at our Bay Brasserie

(perfect for two)

Bay Brasserie hummus
feta, pickled radish, sumac onions, crispy chickpeas, freshly baked fl atbread

Baked West Country brie
our homebaked sourdough, cranberry chutney, nuts, crispy green leaves

Grass-fed beef chilli con carne
tortilla basket, rice, crème fraȋche, avocado, lime, jalapeño salsa

Grilled scallops
butter bean & lemon purée, nduja, micro herb & radish salad,
pink peppercorn & citrus butter

homemade chicken broth with soy, miso, garlic & ginger,
egg noodles, spring onions, soft boiled hen’s egg, sesame oil

Confit beetroot, charred caulifl ower & hazelnut salad (ve)
quinoa crackers, confi t & grilled leek, rhubarb vinaigrette

Coconut crusted fish fritters
caramelised lime, peanut butter & sweet chilli sauce

Mushroom & black garlic pâté (v)
ciabatta crisps, pickled shallot, blue cheese, rocket, walnut dressing

Goats cheese with watermelon salad on artisan plate

Grass fed beef sirloin steak
triple cooked chunky chips, char grilled oyster mushroom, cherry tomatoes,
broccoli, peppercorn & brandy sauce

Mediterranean lamb & olive stew
feta, new potatoes, garlic & fresh herb salsa

Roasted free range chicken breast
crispy chicken leg, herb & truffl e stuffi ng, dauphinoise potatoes, artisan black pudding,
spinach, roast chicken & mushroom sauce, crispy chicken skin

Slow cooked & glazed pork shoulder fillet
mashed potato, sautéed red cabbage sauerkraut, apple & rhubarb sauce, pork crackling

Rice & mushroom stuffed sweet pepper (v)
tomato braising juices, fresh dill, labneh

Fresh fish of the day
We get most of our fresh fish from Brixham & Plymouth through our trusted and
long co-operating suppliers who understand our very strict standards for freshness &
sustainability of wild species. We get to build the fish dish according to what is seasonal
& super fresh from the day boats.

Gourmet Exmoor National Park beef burger
homemade sourdough brioche bun, caramelised onions, grilled gherkin, cheddar,
Denhay Farm smoked streaky bacon, vine tomato, triple cooked chips,
rhubarb & beetroot ketchup

Home smoked Loch Duart salmon & lemon tagliatelle
dill, spring onion, crème fraȋche

Spinach, garlic & kale fusilli (v)
feta, roasted walnuts

Sundried tomato linguine (v)
basil, olive salsa

Herb new potatoes £5
Broccoli, toasted almonds, spiced citrus butter £5
Garlic & parsley fl atbread, Sicilian mixed olives £9
Home baked bread & churned lightly salted butter £5
Dauphinoise potatoes £6
Triple cooked chunky chips £5

Chocolate mousse
cherry griottines, chocolate compost, fresh mint

Rhubarb & almond crumble
honeycomb ice cream, warm vanilla custard

Yoghurt panna cotta
caramelised spiced pineapple, candied pistachios, lime shortbread

Sticky toffee pudding
caramel sauce, vanilla ice cream, redcurrants

Home churned ice creams & sorbets
chocolate compost, berries, fruit sauce
please choose 3 from today’s selection


Selection of three fine West Country cheeses, home-made seasonal fruit chutney, water crackers, fresh apple

Quicke’s Oak Smoked Cheddar
made near Exeter, in Devon, this is one of the most highly acclaimed British cheddars, in a farm that over 14 generations have produced cheeses of the greatest quality. After 450 years of crafting, this cheddar is matured for 12-15 months, in muslin cloth, then the truckles are quartered & gently smoked over oak chips for 3-4 hours. Pasteurised milk is being used with vegetarian rennet.

Godminster Organic Cheddar (v)
is made near Bruton, in Somerset, with pasteurised , organic milk and vegetarian lactic cultures, then enclosed in its distinctive purple wax for exquisite freshness ! It has a deep edgy flavour greatly balanced with a subtly creamy texture .

Driftwood Goat’s Cheese (v)
made in Somerset at White Lake, this ash rolled soft and creamy cheese has a distinctive citrus flavour.

Devon Blue (v)
a firm textured, sweet, smooth buttery cheese made with unpasteurised Friesian cow’s milk in Ticklemore, Devon.

Cricket St Thomas Brie  (v)
vegetarian cheese made with pasteurised cow’s milk in neighbouring Somerset County. This award winning British cheese is made using traditional ripening methods, has pronounced creamy texture, fresh flavour, rich consistency and smooth edible rind


paired perfectly with…


PORT by the glass (50ml)

Bulas Late Bottle Vintage Reserve 08    £5.50

Bulas 10 Year Old Tawny    £5.50

9” Margherita pizza (v) £10.00
+ Ham £2 + Pepperoni £2

Battered free range chicken goujons
cherry tomato salad, grated parmesan, home cut chips

Home-made fish fingers
triple cooked chips, peas, aïoli

Fusilli pasta
tomato sauce, grated parmesan

Sticky toffee pudding
caramel sauce, vanilla ice cream, fresh redcurrants

Mini rhubarb crumble
vanilla custard

Chocolate brownie
chocolate sauce, vanilla ice cream

Westcountry ice cream
vanilla, chocolate & strawberry ice cream, wafer basket


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