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Mullion Cove Hotel Cornwall
Mullion Cove Hotel Cornwall

Mullion Cove Evening Dinner Menu


Saturday 19th April


Cauliflower Parmesan and Thyme Soup, Truffle Oil, Parmesan Crisp (V; GF)

Free Range Tea Smoked Chicken, Smoked Quail Egg, Sweet Heart Bacon, Walnut Croute, Watercress

Salmon Gravadlax, Smoked Salmon, Caviar, Wasabi, Pea Shoots, Radish, Watermelon Jelly (GF)

Heritage Tomatoes, Pepitas, Fresh Mozzarella, Pumpkin Seed Oil, Basil, Spiced Sultanas (V; GF)



Guineafowl Supreme, Pearl Barley, Asparagus, Carrot Puree, Prosciutto Crisp, Fig and Rosemary Sauce

Peppered Ribeye, Whole Grain Mustard Mash, Green Peppercorn Sauce, Kale (GF)

Half a Local Lobster, Crab, Heritage Potatoes, Seasonal Salad, Lemon Mayo (GF)

Cadgwith Gurnard Fillets, Nicoise Salad, Pickled Fennel, White Anchovies (GF)

28 Day Matured Beef Fillet, Fondant Potato, Wild Mushrooms, Shallots, Spinach, Red Wine Jus (£16 Supplement) (GF)

Wild Mushroom and Asparagus Tart, Parsnip Puree, Purple Sprouting Broccoli, Apple and Helford Blue Fondue (V)

Mullion Cove Seafood Platter, Lobster, Whole Crab, Oysters and other local Shellfish can usually be arranged with 24hours notice. We can also source large Spider or edible Crabs to share within 48hours. Please ask your server if you are interested. Price will vary according to market availability



Lemon Posset, Champagne and Rose Jelly, Mini Meringue, Rhubarb, Lemon Curd, Pistachio (V)

Sweet Tempura of Figs and Banana, Maple Syrup, Coconut Jelly, Coriander, Coconut, Chilli and Lime Sorbet (V)

Chocolate Tasting Plate including Chocolate Tart, Mousse, Dark Chocolate and Raspberry Sorbet, White Chocolate and Miso Parfait (V)

Ice Cream
Selection of Ice Cream or Sorbet, Biscotti (V)

Cornish Cheeses
Locally Made Cheese, Frozen Grapes, Port Poached Rhubarb and Biscuits (V)

Freshly Brewed Coffee
Home Made Petit Fours (V)

Our daily changing menu is freshly prepared by our team of chefs who strive to utilise local produce at all times.
As a result this menu can sometimes be subject to change during the course of the day.
 (V= dishes suitable for vegetarians. GF=suitable for a gluten free diet)