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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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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Close Minimise


Salcombe Crab Salad with Pink Grapefruit, Beetroot and Pine Nuts.


 Serves 4

  •  1lb of white crab meat picked
  •  1tbsp of mayonnaise
  •  2tbsp of finely chopped chives
  •  200g brown crab meat
  •  Squeeze of lemon juice
  •  1 tbsp of cold water
  •  2 cooked beetroots cooked and diced
  •  2 ruby grapefruit segments
  •  2 tsbp of toasted pine nuts
  •  Salad leaves
  •  1 small loaf of ciabatta thinly sliced and dried out for crostini
  •  100ml olive oil
  •  20ml cider vinegar
  •  Cracked black pepper
  •  Squeeze of lemon
  •  Salt to taste


Preparation Instructions

  1. In a large mixing bowl mix the picked white crab meat mayonnaise and chives and set aside.
  2. Blend the brown crab, lemon and water and pass through a fine sieve.
  3. In another bowl add the olive oil, vinegar, pepper and salt and whisk together to make a light dressing
  4. To assemble swipe a little brown crab on the base of the plate followed by three spoonfuls of white crab. Add some of the diced Beetroot, grapefruit, pine nuts and salad leaves. Add three crostini and spoon a little dressing around the plate and enjoy this light, refreshing salad
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