Salcombe Harbour Hotel on the beautiful South Devon Coast
Being in Salcombe is all about a good sea view, and Salcombe Harbour Hotel has the perfect Devon location overlooking the estuary
Salcombe Harbour Hotel
Being in Salcombe is all about a good sea view, and Salcombe Harbour Hotel has the perfect location overlooking the estuary, up South Pool Creek and all the way down to the Bar. As one of the friendly and attentive waiting staff put it, “you can’t ever complain about things with this ever-changing sea view, there is always something new to watch.”
And the view provides a perfect backdrop for a menu full of fresh and locally sourced fish, lobster and crab.
Head Chef Daniel Dennis, who trained at Claridges in London, recommended the lobster starter, one of the menu’s ‘Chef’s Classics’. “Lobster is definitely a favourite, and it’s probably been the most popular dish since we opened three months ago.”
As General Manager David Pover says: “We have the sea right here so all the fish is ‘catch of the day’, caught by local fishermen, with scallops, crab and lobsters caught on our doorstep. And it’s always nice to meet our local suppliers and see exactly where our produce comes from.”
The restaurant uses a variety of local suppliers, including Martin Britton from Kingsbridge for hand-picked Salcombe crab, Country Cheeses in Totnes, and the Salcombe Bakery supplies fresh bread, danish pastries and croissants each day.
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To start, I chose the saut�d wild mushrooms, with poached egg and delicate young asparagus, accompanied by herb sabayon. My husband, Chris, ate the ‘Chef’s Classic’ – Salcombe lobster salad with chervil mayonnaise, which he described as having a succulent meaty texture, yet it was very light.
To follow, I ate the braised and roasted rump of Devon lamb with parsnip pur�e and rosemary jus. The meat was pink and perfectly cooked, the sweetness of the parsnip complemented the flavour of the lamb, and a glass of Syrah was the perfect match.
My husband had the pork plate belly, with tenderloin wrapped in Parma ham, braised shoulder, mash and a spiced apple pur�e – pork and apple sauce with a twist!
For dessert, Chris ate the iced lemon meringue pie with raspberry coulis, which was artistically presented with spun sugar. Having started off with all good intentions, to avoid overindulgence, I just couldn’t resist the chocolate Bailey’s fondue with strawberries, melt-in-the-mouth marshmallows and mini brownies. A divine chocolate overload which reflected the Harbour Hotel’s formal yet calm and relaxed atmosphere and a gentle sense of fun.
Salcombe Harbour Hotel Ltd, Cliff Road, Salcombe, Devon, TQ8 8JH
Proprietors: Harbour Hotel Group
General Manager: David Pover
Head Chef: Daniel Dennis
Food served: 7 days a week, 8am onwards, last orders 9pm. Non-residents always welcome. During the summer, BBQs from 12.30pm on the verandah throughout the day and Devon cream teas also available.
Prices: Starters from �5, main courses from �11, desserts �6.50.
Saut�d duck liver, Devon Blue cheese risotto, sherry vinegar dressing
Tricolore salad with balsamic dressing
Slow-cooked bream with tomato and olive comp�te
Salcombe crab and lobster thermidor
Assiette of strawberry parfait, jelly, ice cream, mousse
Vanilla cr�me br�l�e with mango sorbet and co