Expect your taste buds to be teased as you peruse the menu whilst sipping Cornish Camel Valley Brut. Starters include pan-fried south coast Scallops with a soft herb and green tea noodle salad, roasted sweet pepper, chilli and prawn oil dressing or a home-made pressed ham hock and mustard terrine, sauce gribiche and courgette salad. The main courses come under subtitles of ‘The Sea’ offering the likes of pan-friend monkfish with pancetta and braised chicory, orange and cardamom reduction and from ‘The Land’ pan-fried breast of Gressingham Duck, red onion caramel and chicken liver filo pastry parcel, fondant potato in a roasted garlic and juniper cream sauce or roast best end of Westcountry lamb with Cornish Yarg gnocchi and buttered baby vegetables.

The Bay has long offered one of the more serious vegetarian menus in the area and from ‘The Garden’ Caramel vegetable and puff pastry tart, red pepper and star anise coulis or Sauteed wild mushrooms, champagne and truffle oil risotto. Desserts feature exciting marriages like Caramelised Banana tatin with homemade Cardamom ice cream perfect with a glass of Orange Muscat and Flora.

The wine list is well balanced and offers a choice of exciting wines at good value, there is a range of interesting halves as well.Wonderful views over Penzance Harbour, modern, airy relaxed fine dining.    []

Food: -   Service: -   Ambiance: -   Overall: -

     ­Anonymous