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The location is pretty hard to beat – a kooky mix of 17th-century inn, boat builder’s shed & fishermen’s cottages overlooking Portloe’s cove & tiny harbour. The restaurant works hard not to play second fiddle to the view, offering a pleasantly relaxed dining experience while still paying careful attention to food, drink & service. A menu strong on local & regional produce (especially fish) promises anything from Portloe crab cakes with sweet chilli salsa or Cornish seafood chowder topped with a poached river Fal oyster & herb oil to baked fillet of lemon & herb-crusted hake with a shallot & chive beurre blanc or roasted rump of lamb with root vegetable stew & a honey & rosemary jus. Mango crème brûlée with orange sorbet is a refreshing way to finish.
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