Skip to main content

Harbour Restaurant, Port Isaac: A Review

Cornwall's Spring Feast Fortnight is now in full swing and yesterday, on a gloriously balmy Spring evening, we drove down to The Harbour Restaurant in Port Isaac to sample some of the dishes on their Spring Feast Menu.



The quaint 15th Century building that the Harbour Restaurant calls home is located right by the waters edge in the small fishing village of Port Isaac (aka Port Wenn of Doc Martin fame). It is run by professional chef Emily, who  trained at the well respected cookery school Tante Marie. She also spent time on the continent, which is reflected in the style of dishes she serves, before returning to the UK  to set up home in North Cornwall.

The restaurant prides itself on using the freshest local produce available - the fish, for example are landed just yards from the front door in the small fishing port. Emily also sources meat and poultry from nearby farms, cured meat from Deli Farm in Delabole - just 5 miles away, as well as local cornish cheeses from small artisan producers. The menu changes almost daily, reflecting the latest catch or offering from her local suppliers.

The atmosphere in the restaurant was cosy and relaxed and the decor captured the essence of a typical Cornish seaside fishing port, with picturesque views out to sea an added bonus. Front of house service was very friendly and attentive and the specials were presented at the table clearly and informatively. We started the meal with some homemade garlic focaccia, which had an almost cake like melt in the mouth texture, onion bread and olive oil.

Fish and seafood feature heavily on the menu and for starters I opted for the scallops served simply with garlic, lemon and parsley with a rocket salad. The scallops  were beautifully presented in their shells, perfectly cooked and tender. The evenings menu also provided the option of fishcakes with chilli jam, which had a fresh lemony taste, smoked mackerel pate as well as broad beans with olives and mozzarella. I would have quite happily eaten them all.

For the main course I chose the only non fish item on the menu, leek and cornish blue tart with homemade rustic chips. The saltiness of the cheese complimented the sweet leeks perfectly in a crisp pastry case and the homemade chips were chunky (just how I like them) and well seasoned. The monkfish, coppa, vine tomato and rosemary potato dish that my husband ordered and which I got to have a sneaky taste of, was beautiful. The monkfish was mild and slightly sweet and was complimented perfectly by the salty coppa and vine tomatoes. For my husband (who by self-confession has never been a huge fish fan) to enjoy a meal so much speaks volumes for the quality of the food and its flavours.

We couldn't resist having a look at the dessert menu and as soon as I laid eyes on the vanilla panna cotta with passion fruit it was a done deal. The panna cotta was set to perfection, had a gloriously smooth texture and  a subtle vanilla flavour, which complimented the passion fruit coulis perfectly. My husband opted, as he usually does, for chocolate - an indulgent brownie with vanilla ice cream. The brownie was perfectly crisp on top with a lovely soft texture in the centre, a nice deep chocolate taste without being overpoweringly dark and rich. It rounded off an amazing meal.

Jason and Emily have established the restaurant beautifully and judging by the number of enquiries on the night it looks set to thrive into the future. For reservations please call 01208 880237

Comments

  1. I love it in here too, always make at least one visit during any trip to cornwall, and the heaters outside mean you can sit out even when it's a bit chilly and look out to the ocean :)
    Brilliant review, made me feel hungry now hehe.

    ReplyDelete
  2. This comment has been removed by the author.

    ReplyDelete
  3. Erm, just realised that's the Slipway! I do however also enjoy going to The Harbour, came here for a birthday meal once with my boyfriend and it was delicious :)

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Microwave Jambalaya

Microwave meals are back and this is a fab bung it in the microwave recipe that's a real lifesaver when time is short...or when you don't have the use of an oven! People don't tend to use their microwaves for actually making meals but I've found I can do quite a lot in mine...veggie chilli, risotto's, as well as this really flavourful jambalaya with chorizo and red pepper.

I'll be posting more easy microwave meals in the coming weeks so keep an eye out on the blog.



MICROWAVE JAMBALAYA| Serves: 4 | Prep Time: 5 Minutes | Cook Time: 22 Minutes | Total Time: 27 Minutes |
Ingredients:400g Can of Chopped Tomatoes (with added chilli if you like it spicy)Canful (empty can of tomatoes) of Easy Cook Long Grain Rice1 Red Pepper, chopped120g Chorizo Sausage, cut into chunks2 TSP Cajun SeasoningHandful of grated cheddarInstructions:Step 1: Empty tin of tomatoes into a large microwaveable bowl. Fill the empty can with rice then add it to the bowl. Now fill the can with wate…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


GOLDEN SYRUP AND OAT COOKIES



print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!



TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…