Restaurant and Bar
The dining room has a calm and cool Mediterranean atmosphere with a mosaic floor and tongue and groove walls. It has a terrace on two sides, where lunch, drinks and candlelit dinners are served in the summer, and whenever the temperate climate allows.

The head chef, Paul Wadham, oversees a daily changing menu using fish, crustaceans, and organic vegetables, as well as excellent meat from a Cornish butcher. In deference to the hotel's owner, he introduces a hint of Italian to an otherwise eclectic cuisine.

A romantic Candlelit Dinner for two is also available on the private terrace, with lobsters as a main course and a bottle of well chilled white wine; a chance to gaze across the bay interrupted only by an attentive waiter.

'I've just come back from a weekend at the Hotel Tresanton in St Mawes, Cornwall, where I ate like a king'
G Q Magazine

'A hunk of sea bass was far better than the jet set would ever find in Antibes'
Food and Travel Magazine

Sample menu

Steamed mussels, shallots, celery, leeks, parsley cream

Langoustine tails, baby gem salad, spring onions, tomato, avocado

Chicory, gorgonzola, anchovies, spring onions

Roast cherry tomato soup, basil

Cod, mashed potatoes, purple sprouting broccoli, pancetta, baby onions

John Dory, crab cake, shrimps, spinach, langoustine, butter sauce

Calenick beef sirloin, Yorkshire pudding, Savoy cabbage, carrots, fondant potato

Wild mushroom risotto, parsley, parmesan

Dark chocolate mousse, passion fruit sorbet

Apple and black berry crumble, vanilla ice cream

Burnt English custard, shortbread, raspberries

West Country cheese, oatcakes, celery, figs

Each Saturday of the year we offer a fantastic brunch menu at £30.00 for 3 courses which goes very well with our famous Tresanton Bloody Mary.

Sample Brunch Menu (available every Saturday)

Fresh fruit, berry compote, yogurt

Fish soup, langoustines, red mullet, mussels, rouille

Cornish crab, tomato, apple, cucumber, avocado, mayonnaise

Foie gras, ham hock and chicken terrine, apple chutney, toasted brioche

English muffins, poached egg, San Daniele ham, hollandaise

Goat's cheese salad, beetroot, green beans, tomato, walnuts

Sea bass, crispy ptoatoes, lentils, baby carrots, capers, parsley

Turbot, new potatoes, spinach, leeks, wild mushrooms

Bread crumbed fish and chips, tartare sauce

Calenick beef sirloin, mash potato, broccoli, green beans, asparagus, pancetta

Gnocchi, broccoli, gorgonzola, pesto, pine nuts

Dark chocolate fondant, mandarin sorbet

Banana and mascarpone tuile, espresso ice cream

Poached pear, shortbread, clotted cream

Tresanton ice cream sundae

West Country cheeses, grapes, chutney, oatcakes