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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

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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Menus

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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Local Produce

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

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Recipes

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

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Bar

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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Takeaway at South Sands

Takeaway at South Sands

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Walkabout Cafe

Walkabout CafeWalkabout Cafe located directly on the South West Coast Path, at South Sands Hotel

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ArticlesArticles and news from The Beachside Restaurant in Salcombe

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Recipes

Roasted Monkfish on the Bone

A simple,  mouth watering seafood recipe for you to try at home. It’s quick, easy and fresh which is perfect for the summer.

Ingredients:

1 x 800g Monkfish Tail
150g of Panko Breadcrumbs
150ml of good olive oil
2 x Sprigs Of Rosemary
Cooking Instructions

  1. Preheat the Oven to 180C.
  2. In a blender blitz the rosemary and olive oil together to make a rosemary oil. Fold in the breadcrumbs, and then rub the breadcrumbs into the fish coating all sides.  Season with salt.
  3. In a hot griddle pan add a lug of olive oil and seal the fish on both sides to get a golden colour and a nice smoky flavour, then roast in the oven for 8-10minutes at 180C.
    A good trick to test if the monkfish is cooked is pierce with a cocktail stick and if there is no give and goes straight through the fish easily, and then the fish is cooked.
  4. Serve with a bowl of chopped salad and lemon and olive oil.

 

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