The menu changes every night
The table d'hôte menu changes each evening. It reflects the freshest, seasonal ingrediants with preference for local provenance. To get an indication of the style and variety of dishes on offer view the typical menu.
Dinner in the Dining Room
The Dining Room epitomises the traditional and classic style of The Nare. It is the culinary heart of the establishment and is considered by many guests as the highlight of their stay. It retains the classic charm of dining that is rarely seen in Britain today with a daily changing five course Table d'hôte menu, silver service and the culinary delights from the Hors d'oeurves trolley, soup tureens and West Country cheese board. Retaining the use of the silver carving trolley for Sunday lunch, there are few such genuine, time-honoured dining rooms that remain in England.
Chef is fortunate with a wide array of choice suppliers of the finest local produce. Fish, crab, lobster from St Mawes, prime Cornish grass-fed beef and lamb, and the abundance of Cornish 'Earlies' vegetables. Cornish clotted cream and dairy produce aplenty for homemade puddings - all from the county's rich larder.
What to expect
Every evening, the Dining Room comes alive with sights, sounds and aromas. The roar of flambés. The gentle hubbub of happy conversation and the tantalising assortment of hors d'oeuvres and homemade puddings.
As part of this delectabe dinner, expect:
- A new table d'hôte menu every evening
- Traditional Silver Service
- A focus on high-quality local produce
- Dover sole and lobster on the menu every night
- Vegan, vegetarian, gluten-free and bespoke dishes and menus
- Hors d'oeuvres Trolley
- Hand-picked West Country cheeses
- Homemade puddings with generous helpings of Cornish clotted cream
- A wine list carefully chosen by the proprietor with classic and interesting wines from around the world
Changing for Dinner
In the evening at The Nare, there is a more formal dress code. It is expected that guests change for dinner and dress for the occasion in the Dining Room, where most prefer to follow a jacket and tie guideline. This is purely a guideline and is mentioned as a helpful indicator so guests feel comfortable and know what they may expect to find. Whilst no one is going to tell anyone what to wear, one asks simply, as a courtesy to others, to respect an atmosphere that most guests prefer.
The Quarterdeck Seafood Restaurant is less formal.
