Àclèaf winter menu
As winter settles gently over Devon, Àclèaf embraces the season with a menu shaped by depth and refinement. Under Head Chef Scott Paton, seasonal ingredients are elevated into expressions of warmth and richness, showcasing the Devonshire roots and culinary artistry that define our MICHELIN-Starred restaurant, located within the luxury five-star Boringdon Hall Hotel in Plymouth.
“Here in the heart of Devon, winter is the season when the moor and woodland give us their very best. We’re proud to work with our friend Curtis Pitts – one of Britain’s finest deer stalkers and wildfowlers – who’s impeccable fieldcraft brings us exquisite wild fallow and red venison from the estate, alongside plump, flight-strengthened wild mallard taken over the decoys at dawn. This is game in its purest form: lean, deeply flavoured and genuinely wild. From roasted loin of Curtis’ estate venison with Comice pears and whisky, to mallard breast served exclusively on our tasting menu, these are dishes that taste of cold air, woodsmoke and the quiet thrill of the chase. True nose-to-tail, zero-food-miles Devon cooking. Winter on a plate." - Àclèaf Head Chef Scott Paton
Your journey through the main menu begins with refined dishes that gently awaken the palate: PHEASANT parsley root, mustard; CRAB curry, mango; CHICKEN LIVER Pedro Ximénez, brioche; GOAT’S CHEESE d’agen prune, malt.
From there, winter’s bounty unfolds through ingredients drawn from coast, forest, and field: BRILL bordelaise, fennel; VEAL morel, allium; TURBOT langoustine, green chilli; CEPE barrel aged rice, truffle.
Follow with courses that move into bolder territory, where full-bodied flavours meet intricate craftsmanship: WAGYU mushroom, Sauce Périgord (£30pp supplement); VENISON pear, whisky; SCALLOP pink grapefruit, Espelette pepper; PUMPKIN oatmeal, black garlic.
Your evening culminates in dishes that offer sweetness and indulgence:
CHOCOLATE Nicolas Berger, pistachio; DUCK EGG quince, nutmeg; WALNUT Jamaica Blue, pear; HONEY crème fraîche, yuzu.
Alternatively, discover the roots of our cuisine with our winter tasting menu. This latest evolution centres on heritage flavours of the season: SCALLOP, CRAB, SOLE, MALLARD, WAGYU, HONEY and CHOCOLATE.
Our sommelier has thoughtfully curated wine pairings to complement each menu’s complexity, with every selection designed to deepen and elevate your dining experience.
We invite you to join us this winter at Boringdon Hall Hotel in Devon and discover a menu crafted to illuminate the season’s most exquisite flavours.
Four-course Àclèaf menu £130pp, cheese course £20pp (minimum 2 people). | Wine flight £80pp
Tasting menu £180pp whole table only, optional cheese course £20pp | Wine pairing £120pp