The Restaurant
The restaurant at Doubletree by Hilton Cadbury House Hotel has something for everyone. It’s the perfect setting for any occasion from an intimate dinner for two to a family celebration.
Located in the hotel you can look forward to a dining experience with fantastic views over the Bristol Channel and beyond into Wales.
Already awarded 2 AA Rosettes our Chefs are passionate about the use of fresh seasonal ingredients sourced from local suppliers wherever possible, as we’re keen that the menu reflects the very best of the West Country.
We offer diners a combination of traditional favourites and imaginative new dishes, and you can choose from our daily table d’hote or seasonal a la carte menu.
We hope that you will like the fact that our staff are professional and attentive without being oppressive.
Winter Menu
Head chef Mark Veale and his team welcome you and thank you for choosing to dine with us.Our emphasis is on local seasonal produce, with fresh fish from Brixham each morning, our Pork, Beef and Lamb hand are rearedin neighbouring villages, our organic fruit and veg supplied just 6 miles away, and as much produce grown within Cadbury House grounds as possible.
Starters
Jerusalem artichoke soup, truffle brioche (V) - six pound
Pepper-seared Tuna Carpaccio, white radish, fennel, sesame dressing - eight pound
4 Hour Fillet of Exmoor Beef, celeriac puree, pickled vegetables- eight pound
Pan-fried Cornish John Dory, glazed chicory, winter cous cous, watercress puree- seven pound
Duck spring roll – seven pound
Mains
Roast loin of Suckling Pig, duck confit ballontine, fondant potato, wild mushrooms, and smoked bacon sauce - nineteen pound
Double rib-eye of local beef, cocotte potatoes, roasted garlic, watercress butter, (for two people presented at the table) Fifty pounds
Pan fried organic Salmon fillet, braised baby leeks, smoked haddock ravioli, lemongrass and basil veloute - eighteen pound
Slow roasted neck of Cleeve Lamb, herb pomme puree, braised root vegetables, red wine and thyme jus - nineteen pound
Ravioli of roasted red onion, thyme, pine nuts and parmesan, beurre noisette, salsify crisps – eighteen pound Roasted loin of Wild Halibut, herb gnocchi, creamed brussel sprouts, lardons, smoked garlic puree – twenty one pound
Sides Herb pomme puree - Buttered spinach - Cumin roasted baby carrots - Mixed leaf and tomato salad -Creamed brussel sprouts with pancetta – Chips - Green beans with shallot confit and roasted hazelnuts - Four pound each
Desserts
Creamed rice pudding, warm raspberry compote, pistachio crumble- six poundDark chocolate fondant, mint choc chip ice cream – eight pound
Iced berry soufflé, warm biscotti tuille– eight pound
Passion fruit tartlet, pineapple ravioli, vanilla yoghurt sorbet – seven pound
Apple tart tatin, vanilla ice cream – seven pound
Advance bookings are advisable please call 01934 834343 to reserve your table
If you wish to celebrate away from the crowds, private dining rooms are available. Our chef would be pleased to prepare a menu for you to suit your occasion.
Open for breakfast and dinner, the restaurant is a chic venue in which to meet friends and collegues.
