Our restaurant has one of the best views in Salcombe over looking the sea and our menu has been designed by seafood expert Mitch Tonks, making our restaurant a memorable experience.

Beachside Restaurant

Beachside 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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MenusOur menu's have been designed by Mitch Tonks, utilising some of the best local produce available

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Local Produce

Local ProduceWe have a wealth of high quality local produce that we take advantage of in the restaurant

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ArticlesArticles and news from The Beachside Restaurant in Salcombe

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Fish Friday

Fish FridayThe last Friday in each month we hold Fish Friday. An excellent opportunity to sample 5 dishes and 5 wines over lunch

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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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RecipesRecipes prepared for you by our head chef Stuart Downie. Make them at home or visit our restaurant to try them for yourself

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Grilled Sardines with Salsa Verde

Here's another fantastic recipe from our head chef Stuart Downie. This one is a little more simple but please 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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