Awarded 2 AA Rosettes for excellence over the past 9 years, The Bay in Penzance is a relaxed, airy and modern restaurant with a cheery atmosphere. Guests can enjoy a leisurely breakfast, relaxed lunch, delightful afternoon tea, or a brasserie dinner in the evening. The restaurant prides itself on locally sourced produce, from locally caught fish to dairy and meats from nearby farms. They even have Cornish wine! In the summer months guests can eat on the outdoor deck with stunning views across Mounts Bay and over the rooftops to Penzance harbour.
Starters Soup of the day [v] Stir-fried locally landed squid, chicory, orange and hazelnut salad. Lemon and lime dressing Smoked breast of guinea fowl, shredded vegetable and micro cress salad, grape and Cornish heatherbell honey dressing Tomato and fennel fish ragout with a tomato and basil scone Asparagus spears with a roasted pepper and char-grilled courgette salad drizzled with walnut oil Chef's Special recommendations to start:- Steamed River Exe mussels in white wine, garlic shallot and fresh thyme sauce Pan-fried south coast scallops, with saffron oil, tomato and seaweed salsa Local hand picked white crab meat tossed in Rodda?s crème fraiche, couscous and dill with a courgette and lemon sauce Main Courses Roast Newlyn landed cod fillet, blue poppy seed and sesame seed crust, steamed baby leeks and asparagus with preserved lemon and orange sauce Grilled fillet of plaice, buttered samphire grass with a smoked salmon and cucumber veloute Roast breast of Terras farm duck with honeyed peaches and lavender red wine reduction Confit of Cornish Primrose Herd belly pork, pan-fried sauerkraut juniper, Cornish cider reduction Pan-fried Menallack farm Cornish feta cheese polenta cakes, stir-fried baby bok choi with a coconut and lime leaf sauce [V] Baked field mushroom, aubergine and tomato gateaux, with spinach and mozzarella pearls [V] Pan-fried fillet of Cornish beef with baby vegetables, watercress pesto and fondant potato with herbs Roast Cornish double beef (for 2 to share) with pan-fried duck liver parfait coated in breadcrumbs, calvados flambed wild mushrooms and a smoked garlic jus Pan-fried medallions of monkfish dusted with smoked paprika, butterbean and chorizo sausage stew, nanterrow ewes milk cheese pesto Grilled fillets of Dover sole with asparagus spears and saffron braised onions