Michelin-starred Àclèaf at Boringdon Hall in Plymouth, led by Head Chef Scott Paton, has unveiled its summer menus, working with trusted suppliers and world-class producers to showcase ingredients at their seasonal peak.
The intimate restaurant is set within the historic 16th-century hotel overlooking the Great Hall and offers a seasonal dining experience rooted in modern British cuisine, defined by its guiding ethos of “truth with elegance”.
The latest menus reflect this approach, with a continued focus on seasonality, precision and ingredient-led cooking.
The new four-course menu (£130 per person) offers four options within each course and opens with dishes such as scallop with walnut and caviar and crab with curry and mango. For the second course, langoustine with Espelette and saffron and ricotta with English pea and Penja pepper take centre stage, while the third course offers Wagyu with celeriac and truffled honey and guinea hen with asparagus and chamomile. The experience concludes with desserts such as chocolate Nicolas Berger and pistachio and apricot with roasted vanilla and elderflower.
Alongside this, Àclèaf also offers its 'Roots of Our Cuisine' seven-course tasting menu (£200 per person) for guests seeking a more immersive experience. Designed for the whole table, the menu features scallop, langoustine, English pea, squab, Wagyu, apricot and chocolate.
Scott Paton said: “We are delighted to introduce the latest seasonal updates to the Àclèaf menu. The team has been working incredibly hard, exploring new processes and techniques that allow us to take the dining experience even further. We have also been working closely with our amazing world-class suppliers, and as we look ahead to the summer months, we are excited to showcase exceptional ingredients, such as langoustine from the Scottish coastline.”
Menus are available with optional wine pairings designed to complement each stage of the experience, alongside vegetarian and vegan alternatives.
Reservations for Àclèaf and Boringdon Hall: 01752 344455 or via Àclèaf.com or www.boringdonhall.co.uk