Download the TQ9 Brasserie menu as a pdf
Served Monday - Saturday, 6.30pm - 9.30pm
To Nibble
Olives and sunblush tomatoes 2.50
Sweet potato, parsnip and carrot crisps 2.50
Marinated feta cheese with olive oil, balsamic vinegar and fennel seeds 2.50
To Start
Mussels in a Devon cider sauce served with crusty bread Starter 6.95 Main 11.95
Seared scallops on a mixed leaf salad and herb dressing 6.95
Ham hock terrine with a rocket salad and honey mustard dressing 6.50
Grilled halloumi and pepper salad with chive oil 6.50
Chilled spiced poached pear with a walnut and blue cheese salad 6.50
Homemade soup served with crusty bread 4.95
Daily pasta special, please ask staff for details
To Follow
8oz rump steak with cherry tomato confit and chips 13.00
Wild mushroom sauce 2.50 Green peppercorn sauce 2.00 Tarragon and red wine sauce 2.00
Rack of lamb with a parmesan and herb crust, asparagus, fondant potato and port jus 16.50
Gressingham duck breast with buttered spinach, celeriac veloute and fondant potato 14.95
Pan-fried corn fed chicken supreme with pancetta, broad beans, braised shallots and fondant potato 14.95
Roasted cod with black garlic and vanilla mash 14.95
Fresh locally caught fish with ribbons of vegetables, saffron cocotte potatoes and a light cream sauce 14.95
Aubergine, courgette, tomato and spinach stack with puy lentil vierge 12.50
Grilled asparagus, risotto verde 12.50
Daily special, please ask staff for details
Daily homemade curry, please ask staff for details
To Accompany
Fresh garden salad
Roasted courgettes and red onions with parmesan shavings
Saut green beans
Creamed Potato
Chips Each 2
To Finish
A selection of Westcountry cheeses with fig relish, apple and cider brandy chutney, selection of biscuits 6.50
Please see blackboard for sweet selection
Reservation enquiries
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