The Black Rock

With its proudly seasonal menu, the Black Rock is a cracking advert for ‘great British cooking’, & the kitchen makes the most of thoughtfully sourced ingredients for an assortment of popular modern classics with strong Mediterranean leanings. Cornish mussels are steamed in cider, venison carpaccio is teamed with cured beetroot, while mains bring duck leg confit & braised red cabbage or smoked garlic & fennel risotto with white truffle oil & local vegetables. The Black Rock’s swanky design – white walls, a bit of posh black & silver wallpaper, dark tables, slate floors – chimes perfectly with the quality of the cooking & helps to set it apart from much of touristy St Ives.