Combe House Devon - Best Restaurant in Devon for Good Food, Michelin Recommended
Staff in our award winning Restaurant, at Combe House in Devon, Near Exeter Link to image of Combe House Hotel in Devon Food by the Master Chef's of Great Britain working at Combe House Hotel & Restaurant in Devon, UK Detail of a luxury suite at Combe House in Honiton, Devon Link to Ken and Ruth Hunt The Boswell Suite at Combe House Hotel in Devon The Great Hall at Combe Hotel in Gittisham Eating Alfresco, at Combe House, near Exeter Wonderful dinning at Combe House, nr Exeter in Devon The living room of the Linen Suite in Combe House Hotel, Gittisham, Devon, UK Fine Dining at Combe House Restaurant Food by the Master Chef's of Great Britain working at Combe House Hotel & Restaurant in Devon, UK

‘Seductive hotel with seriously good dining’

- Good Food Guide 2014


Menus

Easter Good Friday Lunch Menu

Friday 18th April 2014

1st course

Mackerel
Marinated and fried fillet, golden beetroot salad, horseradish crème fraîche

Foie Gras Parfait
Golden raisin purée, chicory, olive oil brioche

Wild Garlic and Potato Mousse
Asparagus, pickled morels

2nd course

Duck
Roast breast, croustillant of leg with savoy, celeriac purée, duck gravy

Maple Smoked Pork Belly
Sour cabbage, spiced carrot purée, braising jus

Brill
Fillet with a sourdough crust, creamed potatoes, chard beurre noisette

3rd course
Pistachio and Olive Oil Cake
White chocolate mousse, pistachio ice cream

Passion Fruit Panna Cotta
Poached rhubarb, rhubarb sorbet

Selection of Westcountry Cheese

£36.00 three courses and canapés
£29.00 two courses and canapés
£5.50 coffee & petit fours

head chef : hadleigh barrett
sous chef : stuart brown
master chefs of great britain

Easter Monday Lunch Menu

Monday 21st April 2014

1st course

Mackerel
Marinated and fried fillet, golden beetroot salad, horseradish crème fraîche

Foie Gras Parfait
Golden raisin purée, chicory, olive oil brioche

Wild Garlic and Potato Mousse
Asparagus, pickled morels

2nd course

Duck
Roast breast, croustillant of leg with savoy, celeriac purée, duck gravy

Maple Smoked Pork Belly
Sour cabbage, spiced carrot purée, braising jus

Brill
Fillet with a sourdough crust, creamed potatoes, chard beurre noisette

3rd course
Pistachio and Olive Oil Cake
White chocolate mousse, pistachio ice cream

Passion Fruit Panna Cotta
Poached rhubarb, rhubarb sorbet

Selection of Westcountry Cheese

£36.00 three courses and canapés
£29.00 two courses and canapés
£5.50 coffee & petit fours

head chef : hadleigh barrett
sous chef : stuart brown
master chefs of great britain

Midweek Lunch - Sample Menu

1st course
goats cheese mousse - pain d'épices - membrillo - artichokes à la grecque

mackerel - marinated fillet - smoked mackerel rillette - pickled cucumber - anchovy cream

roast quail - cep purée - confit shallot tarragon gnocchi

2nd course
venison - roast haunch - smoked mash potato - braised red cabbage - roast turnip

guinea fowl - roast breast - jerusalem artichokes - creamed savoy - parma ham

bass - pan seared - crab fregola - fennel confit - spinach - crab velouté


3rd course
griottine cherry and white chocolate mousse - dark chocolate ice cream

hazelnut parfait - caramel ice cream - hazelnut brittle

selection of westcountry cheese

three courses and canapés £36.00
two courses and canapés £29.00
coffee & petit fours £5.50

vegetarian, low calorie and alternative dishes are available on request
special diets willingly catered for

head chef : hadleigh barrett
sous chef : stuart brown
master chefs of great britain

Table D'Hôte Dinner - Sample Menu

1st course
scallops – butternut squash purée – cep and truffle dressing

braised veal shin – smoked onion purée – black garlic

foie gras ballotine – hazelnut jam – cauliflower – brioche

crab mayonnaise – kohlrabi – apple – caviar

gravadlax – horseradish crème fraiche – pickled lemon

2nd course
partridge – roast breast – leg fritter – cep purée – truffle gnocchi
(may contain shot)

lamb – moroccan spiced shoulder and loin – cous cous – prunes – almonds

red ruby devon beef – feather blade and neck fillet – lautrec garlic – celeriac

brill – mussels and clams – farfalle – bouillabaisse sauce

bass – pan seared – crushed ratte with tarragon – fennel confit – brown shrimp butter

3rd course
dark chocolate marquise – raspberries – pistachio

greengage plum and custard tart – vanilla ice cream

blackberry parfait – cider apple fritters – apple sorbet

coffee panna cotta – orange jelly – mascarpone sorbet – hazelnut shortbread

a selection of west country cheese
(also available as an additional course £12.00)

selection of teas and coffees with combe petit fours £ 5.50

table d'hôte menu, 3 courses and canapés - £54.00

our menu changes regularly according to seasonal produce
vegetarian, low calorie and alternative dishes are available on request
special diets willingly catered for, we try to be flexible whenever possible

head chef : hadleigh barrett
sous chef : stuart brown
master chefs of great britain

Sunday Lunch - Sample Menu

1st course
ark chicken terrine – morels – beetroot dressing

crab salad – avocado cream – wild garlic pea cream – crisp

parma ham – quail eggs – ragstone goats cheese

lobster risotto

2nd course
traditional roast rib of beef

roast loin of pork

guinea fowl – roast breast – soured cabbage – jerusalem artichoke purée – morels

bream – pomme purée – braised fennel – smoked eel beurre noisette

3rd course
white chocolate mousse – griottine cherries – pistachio ice cream

ginger pudding – clotted cream

traditional crème brûlée – strawberries

a selection of westcountry cheese

three courses and canapés £39.00
coffee & petit fours £5.50

head chef : hadleigh barrett
sous chef : stuart brown
master chefs of great britain

Sunday Lunch - Sample Menu

1st course
ark chicken terrine – morels – beetroot dressing

crab salad – avocado cream – wild garlic pea cream – crisp

parma ham – quail eggs – ragstone goats cheese

lobster risotto

2nd course
traditional roast rib of beef

roast loin of pork

guinea fowl – roast breast – soured cabbage – jerusalem artichoke purée – morels

bream – pomme purée – braised fennel – smoked eel beurre noisette

3rd course
white chocolate mousse – griottine cherries – pistachio ice cream

ginger pudding – clotted cream

traditional crème brûlée – strawberries

a selection of westcountry cheese

three courses and canapés £39.00
coffee & petit fours £5.50

head chef : hadleigh barrett
sous chef : stuart brown
master chefs of great britain

Breakfast - Perfect as a Halfway House for Hungry Travellers!

From the buffet table...
Freshly pressed apple juice from Somerset

Freshly squeezed orange or grapefruit juice

Fresh mango, pineapple & banana smoothie

Selection of cereals

Natural yoghurt & Yarty Valley strawberry yoghurt

Fresh fruit salad

Compote of sundried fruits

• All marmalade & jams are handmade at Combe House
• Bacon, sausage & ham from Pipers Farm
• Eggs from our own Burford Brown hens, living free range in the orchard
• Seasonal fruit & vegetables from Combe's kitchen gardens & Charlie Hicks
• Natural yoghurt home-made at Combe House
• Kippers & haddock from Chesil Smokehouse

Then enjoy your choice of the following:
Wholegrain & white toast

Chef’s hand-made croissants

Combe House marmalade & jam

Porridge with Devon cream & maple syrup

Full English breakfast:
Saddleback bacon
Pork Sausage
Grilled tomato
Sautéed mushrooms
Free-range eggs of your choice - fried, poached, boiled or scrambled

Grilled kippers

Ham & eggs of your choice

Naturally smoked haddock & poached eggs

Smoked salmon & scrambled eggs

Tea Selection (loose leaf)

Earl Grey Camomile
Darjeeling Cranberry
Lapsang Souchong Lemon & Ginger
Rooibos (Red Bush) Peppermint
Assam Strawberry & Mango
Green Decaffeinated

Breakfast Coffee Freshly ground Finca Los Altos Cafetière
Los Altos is situated at the end of a potholed track a few miles outside the town of Jinotega, Nicaragua.
The washed coffee we buy from the estate displays a deliciously soft stone fruit acidity, sweetness and
a seriously dense and chocolatey body that sets this coffee apart from others in the region.

£25.00 per person

Outside diners are most welcome en route to and from the south west.
Vegetarian, low calorie and alternative dishes are available on request
special diets willingly catered for, we try to be flexible whenever possible

head chef : Hadleigh Barrett
sous chef : Stuart Brown
master chefs of great britain

Vegetarian - Sample Menu

1st course
goats cheese mousse - pain d'épices - membrillo - artichokes à la grecque

cauliflower and mascarpone velouté - cauliflower cheese fritter

2nd course
jerusalem artichoke and parmesan risotto - baby vegetables

wild mushroom and leek pithivier - cep purée - roasted turnips

head chef : hadleigh barrett
sous chef : stuart brown
master chefs of great britain

Good Food at Combe House Devon, Best Restaurant in Devon

In the Top Best Foodie Hotels in South West England
voted by readers of FOOD magazine 2014

Combe House Awards Combe House Devon in the Good Hotel Guide Johansens, Combe House Hotel Devon

Combe House Devon - Hotel, Restaurant & Gardens
somewhere different, somewhere special

 


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COMBE HOUSE HOTEL, RESTAURANT & GARDENS, GITTISHAM, HONITON, DEVON EX14 3AD - tel: +44 1404 540 400 - e: stay@combehousedevon.com
Registered in England and Wales No. 3558386 - VAT Registration No. 712 1023 05

 
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