Welcoming spring
Spring arrives with a sense of lightness and abundance. At Àclèaf, the season’s newest ingredients gently shape our spring menu, bringing clarity, elegance and a renewed freshness.
Guided by Head Chef Scott Paton, the first harvests are carefully crafted into dishes that express the character of the moment, offering an ever-changing celebration of seasonality within our MICHELIN-Starred restaurant at the five-star Boringdon Hall Hotel in Plymouth.
“As the Àclèaf team look forward to the promise of warmer days and blue skies our excitement for spring starts to fill the air. The bounty of colourful produce starting to emerge brings new life and promise after what's been a long, wet winter. We will see from here a freedom of evolution in some dishes, particularly on our tasting menu, as we start to take full advantage of the micro seasons. I think we're all ready for some uplifting vibrant colours and flavours and we can't wait to welcome you.” - Àclèaf Head Chef Scott Paton
The four-course signature menu invites you to select your dishes across each stage of the journey.
Begin with uplifting opening dishes, choosing from: QUAIL white asparagus, hazelnut; CRAB curry, mango; CHICKEN LIVER Pedro Ximénez, brioche; GOAT’S CHEESE d’agen prune, walnut.
Move into the next course, highlighting the bounty of the Devon coast and beyond: SOLE pink grapefruit, espalette pepper; VEAL morel, allium; TURBOT langoustine, green chilli; WHITE ONION ravioli, truffle.
As the evening continues, discover richer plates sourced from Devon estates to the Scottish Highlands: WAGYU celeriac, truffled honey; GUINEA HEN beets, black tea; ST PIERRE carrot, vadouvan; POTATO oatmeal, black garlic.
To finish the evening, enjoy delicate and distinctive flavour profiles that bring a touch of sweetness: CHOCOLATE Nicolas Berger, pistachio; DUCK EGG cherry, almond; STRAWBERRY roasted vanilla, elderflower; HONEY crème fraiche, yuzu.
For an immersive culinary journey, the seven-course tasting menu delivers nuanced dishes that change in response to the seasons. Savour heritage flavours of Crab, Turbot, Crab, Squab, Wagyu, Honey and Chocolate over an evening of exploration.
To add another dimension of flavour to your evening, our sommelier has curated wine pairings for each menu, carefully selected to enhance each dish.
This season, take a seat within the grandeur of Boringdon Hall and enjoy an unforgettable evening at Àclèaf as we welcome a taste of spring.
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