Tides Restaurant, The Mariners: Spring Feast Fortnight

The first ever Cornwall Spring Feast Fortnight launched on Friday (and runs from 18th March - 1st April), with the aim of showcasing the county's fresh new flavours of Spring. Participating chefs and restaurants will be offering Spring Feast menu's at very affordable prices  - £14 for two courses and £18 for three courses (on selected services). Details of participating restaurants can be found on the Cornwall Food and Drink website.

I was lucky enough to visit Tides Restaurant, at The Mariners, Rock on Saturday, run by head chef Tom Scade to sample their Spring Feast menu. Tom and his team use fresh, seasonal produce in wonderfully styled and flavoursome dishes. The front of house staff were friendly and attentive and the dining room had a clean, fresh feel about it utilising decor synonymous with the local area. This, coupled with magnificent views over the estuary provided a relaxed and pleasurable dining experience.

The special Spring Feast menu at Tides is as follows;

Chilled Vichyssoise with Camel Oyster Beignets
Locally Shot Rabbit and Leek Terrine with Tarragon Mayonnaise

Shoulder of Pork, Smoked Potato Puree and Purple Sprouting Broccoli
Roasted Ling, Parsley Pain Perdu, Cauliflower with Toasted Almonds

Set Vanilla Cream with Apple Jelly and Ginger Beer Granita
Cornish Blue Cheese, Caramelised Red Onion Chutney and Homemade Oat Cakes

I sampled all of the dishes on the Spring Feast menu. They were all beautifully presented, with some of the dishes coming out on traditional slate boards - I'm wondering whether it was local Delabole slate? The food was well seasoned and full of flavour but the real highlight of the meal for me was the Roasted Ling. Ling, a fish that belongs to the cod family has significantly declined in popularity in recent years but the meat has a wonderfully sweet , delicate flavour and it partnered perfectly with the Parsley Pain Perdu. Another favourite of mine was the Set Vanilla Cream dessert  - served in a small kilner jar it was layered with the Apple Jelly and Ginger Beer Granita and came with some buttery homemade shortbread fingers. The textures were a real sensation!

I dined with my husband and he particularly enjoyed the pork, which just fell apart when cut. The  accompanying smoked potato puree was gorgeously creamy and the purple sprouting broccoli was fresh  with a wonderfully vibrant colour. The meal was rounded off well with some local Cornish Blue - and I'd love the recipe for Tom's homemade caramelised red onion chutney!

A truly stunning meal and we will be returning very soon.

For reservations and bookings please call Tom and his team on 01208 863679
Beth Sachs (Jam & Clotted Cream)

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