Welcome to the 3 AA rosette award winning Dower House Restaurant. The Dower House Restaurant overlooks the leafy and secluded gardens of the The Royal Crescent Hotel & Spa.
Head Chef David Campbell and his team have used the freshest of locally sourced ingredients, combined with the best that the Continent has to offer, in order to deliver classic cuisine with a contemporary edge.
David Campbell, Executive Head Chef Anthony Rizzo, Restaurant and Bar Manager
For food allergies and intolerances: prior to placing your order for either food or drinks please consult with your server should you need to know details regarding all ingredients. Thank you
A discretionary service charge of 12.5% will be added to your bill
A la Carte Menu
To Start
Duck Liver Duck Liver spiked with Green Peppercorn, Smoked Partridge, Blackberry, Apple, Parfait Cigar, Gingerbread Crumb
Mackerel Ceviche of Mackerel, Mackerel Tartare, Smoked Roe Cream, Oyster Fritter, Nasturtium, Coal Oil
Salmon Lightly Cooked Loch Duarte Salmon, Cornish Crab, Scallop, Pink Grapefruit, Coriander, Ginger
Duck Egg Slow Cooked Duck Egg, Full English Breakfast, Iberico Ham, Winter Truffle, Chicken Jus
Goat’s Curd White Lake Goat’s Curd Cigar, Jerusalem Artichoke, Wild Mushrooms, Charcoal Emulsion, Apple, Lemon
For food allergies and intolerances: prior to placing your order for either food or drinks please consult with your server should you need to know details regarding all ingredients. Thank you
A discretionary service charge of 12.5% will be added to your bill
Main Courses
Stone Bass Roasted Stone Bass, Scallop, Beetroot, Smoked Eel, Hay Baked Potato, Horseradish, Wild Dandelion Leaf
Lamb Barbecued Lamb Rump, Braised Neck, Piccolo Parsnip, Samphire, Black Garlic, Mushrooms à la Crème
Pork Pork Tenderloin, Crisp Shoulder, Yorkshire Rhubarb, Onion, Cornbread, Rosemary
Halibut Roasted Cornish Halibut, Falmouth Mussels, Spring Onions, Cauliflower, Curry Oil
Venison Everleigh Farm Venison Loin, Pear, Ironbark Pumpkin, Smoked Potato, Ox Tongue, Parmesan 2 Courses £55 3 Courses £72
For food allergies and intolerances: prior to placing your order for either food or drinks please consult with your server should you need to know details regarding all ingredients. Thank you
A discretionary service charge of 12.5% will be added to your bill
Desserts
Chocolate Chocolate and Ginger Mousse, Walnut Parfait, Mandarin Sorbet
Apple and Blackberry Apple Cheesecake, Blackberry Sorbet, Cinnamon Crumb
Caramel and Pear Caramel Mousse, Vanilla Pear, Puff Pastry, Pear Sorbet
Pineapple Compressed Pineapple, Set Coconut Cream, Chilli and Szechuan
Cheese Selection Plate of Local and Continental Cheeses
For food allergies and intolerances: prior to placing your order for either food or drinks please consult with your server should you need to know details regarding all ingredients. Thank you
A discretionary service charge of 12.5% will be added to your bill