LOCATIONOn Riverside road in the fishing port of Padstow.
DETAILSThe entrance by the quayside is via a conservatory with a distinctly designer look, hinting that behind the brick and granite façade is a restaurant of real class. It is a spacious venue built around a mosaic and stainless steel-topped circular bar counter, where chefs assemble platters from the bounties of the sea. The design is minimal with white linen-set tables and splashes of colour coming from contemporary artworks. Above the restaurant there are sixteen stylish rooms, which overlook the harbour and Camel Estuary beyond.
FOOD & BEVERAGERick Stein’s philosophy; buy the freshest seafood on the quay from fisherman, cook it simply and eat it with friends, is a viewpoint shared and loved by all. It is what makes his restaurant a point of pilgrimage amongst epicures and culinary novices alike.
An opening dish of seared Albacore tuna with guacamole, lemongrass and soy will leave palates buzzing a long with the ragout of turbot and scallops with vouvray and basil. At main course, the simplest offerings are often the most popular choices, such as char-grilled Dover sole seasoned with sea salt and lime and served with a light butter sauce, or Padstow lobster either grilled with fines herbes or steamed with mayonnaise. For those who love eating with their hands and getting gloriously messy opt for the Singapore chilli crab stir-fried with garlic, ginger, chilli and coriander. Desserts are equally delectable with the likes of crème brûlée with pecan and white chocolate biscotti or hot chocolate fondant with pistachio ice-cream and crème anglaise that is baked to order, and worth the wait. The wine list is extensive and beautifully well-rounded with fine drops from Italy, France, Spain, Australia and New-Zealand all gracing the menu. Many of the wines are available by the glass and there are also half-bottles available.