Photo: Nick Hook
The Galley works with the seasons to bring you the very best of Devon on a plate using incredible ingredients from their favourite local producers. This May, Head Chef Jason Mead is delighted to present his latest culinary creations that sing with the flavours of early summer.
Commenting on his new dishes Jason said ‘There is such an abundance of prime, fresh fish and seafood being landed coupled with fabulously fresh local produce from our independent suppliers. It is such a joy to bring all these elements together, as we move further into late spring, with new dishes and exciting wine pairings too.’
To Start
Salt & Pepper Jigged Squid, Pineapple & Chilli Chutney, Baby Gem, Sesame 8.5
Seared Scallops, Crispy Lamb Breast Confit, Wild Garlic & Hazelnut Pesto,
Spring Onion 12
Dressed Hand Picked Crab, Chilled Asparagus Velouté, Spring Onion,
Watercress, Truffle Oil 9
Grilled ‘Wye Valley’ English Asparagus, ‘Forest Fungi’ Maitake Mushrooms,
Garlic & Herb Crumb, Watercress 8
Herb Roasted Chicken Breast, Confit Leg & Leek Terrine,
Garlic Aioli Dressing, Crispy Shallot 7.5
Main Course
‘Chalk Stream’ Sea Trout, Roasted Scallop, Salty Sea Vegetables,
Roe Parfait 24
Baked Hake Fillet, Brown Shrimp, Hispi Cabbage & Caper Slaw,
Garlic Butter 22
Prosecco Battered Cod Fillet, Triple Cooked Chips, Brown Crab Mayonnaise 19
Elston Farm Beef Sirloin, Pot Roasted Cauliflower, Cauliflower Purée,
Garlic Crumb, Lemon Thyme Jus Gras 25
Roasted Heritage Carrots, Curried Braised Puy Lentils, Smoked Paprika Yogurt,
Coriander 15
Pudding
West Country Cheeses, Red Onion Chutney, Biscuits 9.5
Lemon Thyme Panna Cotta, Ruby Grapefruit, ‘Salcombe’ Gin & Tonic Granita 6
‘Granny Gothards’ Burnt Butter Ice Cream, Salted Caramel, Preserved Cherry,
Candied Walnut 5.5
Warm Ale & Date Sponge, Chocolate Sauce, ‘Granny Gothards’ Guinness
Ice Cream 6
Rhubarb Cheesecake, Ginger Biscuit Crumb, Whipped White Chocolate 6.5