Serving up a mixture of contemporary and classic British dishes, Zacry’s on the Sea Wall is a modern restaurant within the Watergate Bay Hotel. Executive chef Chris Eden's exciting menu uses local Cornish produce to create a range of international dishes, which change regularly based on seasonal availability, while an indoor charcoal oven is at the centre of the kitchen.
The interiors of the restaurant give it a brasserie-like feel with a combination of wooden and tiled floors throughout, and a mixture of colourful banquettes and wooden chairs sat around the tables. Meanwhile, floor-to-ceiling windows not only provide plenty of light at Zacry’s but also give diners a view of the beautiful surrounding landscape. There is also a small, decked terrace area, which allows for outdoor dining in the summer.
In terms of the food offering at Zacry’s, guests have a couple of options. The a la carte includes the likes of courgette flowers with trout mousse and crab, tuna carpaccio with white soy mayo, or chicken liver parfait with pink peppercorn and cider jelly. Mains include larger plates such as cote de boeuf for two with wild mushrooms and peppercorn jus, or brill served with aged gouda, lemon thyme, and broad beans.
Zacry’s also offers a tasting menu option, offering seven courses alongside coffee and petits fours. Dishes make the most of the region’s fine produce, with dishes such as surf ‘n’ turf pork belly with scallop and sea buckthorn, trout with peas, spring onion and gem lettuce, and Cornish lamb loin with olive, feta and rosemary. The menu is available in a vegetarian version, with optional wine pairings for those looking to elevate the experience further.