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 .