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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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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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