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Our restaurant has one of the best views in Salcombe over looking the sea. We specialise in seafood and use the freshest ingredients sourced locally where possible


RestaurantThe most stunning view overlooking the estuary coupled with expertly cooked fresh local seafood, it doesn't get much better then this

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MenusSalcombe's best seafood restaurant sitting on the beach looking over the bay. Our menus focus on seafood but you will find dishes to suit most tastes

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RecipesDelicious recipes from our restaurant. Make them at home or visit our restaurant to try them for yourself

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BarA fine selection of high quality spirits, cocktails and wines are available from the bar to be enjoyed at the bar, in your room, in the restaurant or on the sun terrace

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Grilled Sardines with Salsa Verde

Ensure you get the freshest sardines possible, it will make the world of difference. This is a popular dish from the restaurant so we're sure you'll enjoy it.

Serves 4

12 plump sardines, 3 each
3 tbsp of flat parsley finely chopped
2 tbsp of coriander finely chopped
2 tbsp of mint finely chopped
3 tbsp of chives finely chopped
2 tbsp of finely chopped capers
2 gloves of garlic puréed
350 ml of good quality olive oil
2 fillets of finely minced salted anchovies

In a large mixing bowl  or food processor combine the herbs followed by the garlic, anchovies and capers. (If you’re whizzing this in the processor don’t overdo it as it’s nice to have it a little chunky).  Mix together then add the olive oil and taste for seasoning. Remember the capers and the anchovies are salty so taste it before you season it. 

The best way to cook the sardines is to grill them over a BBQ but if it’s too chilly to fire it up then using your oven to grill them will be fine. Lightly oil the sardines and season with salt and pepper. Grill the sardines for 2-3 minutes on both sides until lightly golden brown. Give them a press with your finger to check they’ve softened slightly. Add the sardines to your plate, garnish with a dressed rocket salad and some fresh lemon and generously spoon over your salsa verde, give it some welly.

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