Autumn at Àclèaf
As the golden hues of autumn settle over Devon, our Michelin star restaurant Àclèaf welcomes the season with a menu that embraces a wealth of treasures from across the region. The crisp air and changing leaves signal a shift in the culinary landscape, captured with precision by Head Chef Scott Paton.
“Indulge in the essence of autumn with our next menu, showcasing the finest sustainable ingredients from the South West. Savor the rich, earthy flavours of Curtis Pitts’ wild venison, expertly harvested from Devon’s lush estates, paired with the delicate, pristine brill from Brixham’s coastal waters. Each dish is a celebration of seasonality, crafted to elevate the natural brilliance of these ingredients into a harmonious and unforgettable dining experience." – Head Chef, Scott Paton
Begin your journey with a selection of refined starters that awaken the senses and hint at the season’s complexity: TUNA truffle, sesame; CRAB curry, mango; CHICKEN LIVER Pedro Ximénez, brioche; or GOAT’S CURDS beetroot, pain d’epice. These elegant dishes set the tone for the courses ahead.
Next, forest and field meet coastal waters in plates that draw from autumn’s bounty: TURBOT langoustine, green chilli; VEAL morel, allium; QUAIL celery root, du puy lentil; CROWN PRINCE barrel aged rice, buddha hand. Bold yet balanced, these plates reflect the natural variation of the season.
To follow, Àclèaf showcases full-bodied flavours with dishes that radiate autumn: SQUAB white onion, liquorice; VENISON pear, whiskey; BRILL bordelaise, fennel; KING EDWARD truffle, cep. Each ingredient is uplifted through thoughtful technique and inspired pairing.
Complete your experience with desserts that deliver gentle sweetness and aromatic warmth: CHOCOLATE Nicolas Berger, pistachio; HONEY milk, yuzu; COCONUT mango, kaffir lime; or COMICE PEAR blackberry, cinnamon. This final course brings the journey full circle in a celebration of autumn’s quiet beauty.
Àclèaf’s sommelier has curated a wine pairing to complement the menu’s layered flavours. Each wine pairing is designed to delight the palate and enhance your experience.
We also invite you to experience our tasting menu for Autumn, where heritage flavours are showcased through world-class ingredients.
Four-course Àclèaf menu £130 per person, cheese course £20pp. | Wine flight £80pp
Tasting menu £180 whole table only, optional cheese course £20pp | Wine pairing £120pp
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