Spiced Red Pepper Soup £5.50
Heritage Tomato, Pine Nut and Basil

Somerset Summer Truffle £6.95 / £12.95
Creamy Pappardelle and Parmesan

Vulscombe Goat’s Cheese £7.50
Fennel, Walnut and Chicory

Smoked Salmon and Crevette Kedgeree £8.95
Lemon, Quail Eggs and Coriander

Brixham Crab Salad £8.50
Grapefruit, Ginger and Brown Crab Mayonnaise

Pickled Cornish Mackerel £6.95
Cucumber, Melon, Dill and Horseradish Cream

Wild Quantock Hill Rabbit £7.50
Ravioli of Rabbit with Pea, Wood Blewit Mushrooms and Tarragon

Devonshire Duck Terrine £8.00
Roast Plums and Garden Salad

Castle Bow Restaurant Menu


Pea and Broad Bean Risotto £5.50 / £11.95
Mint and Buffalo Mozzarella Cheese

Scottish Girolles £13.50
Crispy Hen Egg with Hispi Cabbage and Parsley Cream Sauce

Brixham Sea Bass £17.50
Potato and Olive, Courgette Provencal with Tomato Sauce

Pan Fried Lyme Bay Cod £14.95
Cauliflower, Samphire, Raisin and Capers

Peppered Saddleback Pork Fillet £16.95
Spiced Black Pudding, Carrot, Creamed Leeks, Potato and Oregano

Devon Ruby Red Beef £21.95
Char Grilled Sirloin with Chips, Roast Tomato, Wild Mushrooms and Sauce Béarnaise

Castle Milk Moorit Lamb Loin £16.95
Confit Lamb Shoulder, Fondant Potato, Green Beans and Cherry Tomatoes

Castle Bow Restaurant Menu


Burnt Cream £6.00
Cambridge Burnt Cream

Lemon Tart £6.50
Raspberry Sorbet with Lemon Textures

Chilled Cherry Soup £6.50
Biscotti and Mascarpone Ice Cream

Chocolate Mousse £8.00
Confit Orange Sorbet

Nynehead Strawberries £8.00
Champagne Sabayon and Shortbread 

Tea or Coffee with Homemade Petits Fours £4.50

Castle Bow Restaurant Menu

Cheese Board

£10 for 4 Cheeses

Montgomery Cheddar

Considered as the world’s finest cheddar, Montgomery has a firm and crumbly texture. The flavour is earthy. It is an unpasteurised cow’s milk cheese.


Tunworth has a long lasting, sweet, nutty flavour and a creamy texture with a thin wrinkled rind. It’s made by hand in small batches in a purpose built creamery with pasteurised whole cow’s milk.


Katherine is a firm goats’ cheese made from unpasteurised milk and washed with cider brandy. Made by Pete Humphries of Somerset’s Whitelake Dairy.

Dorset White

Dorset White is made using unpasteurised cow’s milk and traditional animal rennet. The shape allows for an even creamier, stronger paste which is slightly tangier in the centre.

Sue’s Keltic Gold

It’s pungent, earthy and soft. Rind washed with Cornish cider. Sue’s Keltic Gold is a pasteurised, cow’s milk cheese that is suitable for vegetarians.

Blue Horizon

Treveador Farm Dairy’s cheeses use milk from a herd of Holstein Friesians. It’s vegetarian friendly and made from pasteurised cow’s milk. Blue Horizon is a full fat, soft, creamy textured blue cheese with a colourful (and completely edible) rind.

Helford White

Helford White is a soft, somewhat squelchy ‘washed rind’ cheese. Vegetarian, made from cow’s milk and unpasteurised.