Welcome to Orestone Manor The varied landscape of Devon produces some of the finest and freshest produce available in the country such as South Devon Beef, Exmoor Lamb, local estate wild game, Dayboat fish from Brixham, and Teign River Mussels to name but a few. We also grow our own in season fruit and vegetables in our own kitchen gardens here on site. At the heart of our cuisine is the ethos to source where possible the finest seasonal ingredients locally, with confidence in their provenance and integrity. We have developed over the years a number of partnerships with our suppliers, who we thank immensely for consistently delivering the best of what our region has to offer. We are lucky enough to be exclusively supplied by Fluder Farm s Dexter cattle - a hardy, miniature native breed that travels just 3 miles from the Stef s smallholding to your plate. Our food, although simple, balances wonderful ingredients, perfectly cooked allowing them to speak for themselves. We also source local ales, ciders, wines and soft drinks to complement our dishes, such as Sharpham Estate wine from Totnes, Bays Brewery Ales from Torbay and Luscombe s soft drinks. We also offer a Gold Card scheme which gives you 10% off food and drink (excluding events nights) and a complimentary bottle of champage on your birthday as well as priority booking just ask your server for more details. Gratuity policy: Tables less than 8 service charge not included, if you wish to reward good service, gratuities are shared amongst all of our staff unless otherwise requested. A discretionary 8% service charge will be added to the bill for parties of 8 or more. For Allergen Information please ask your server who will be happy to provide you with our Allergen Information Menu.
A La Carte Menu Starters Soup du Jour Brixham Crab Martini, Avocado, Mango Ice, Poppy Seed Straw 10.50 Chicken Liver Parfait, Toasted Brioche, Red Onion Marmalade 7.95 Vulscombe Goats Cheese, Carpaccio Beetroots, Apple Syrup and Walnuts 8.25 Seared Torbay Scallops, Crispy Bacon, Caramelised Pearl Onions, Pea Cream 10.95 Grilled Brixham Landed Sardine Fillet, Sous Vide Rhubarb, Salad 8.50
Main Course Trio of Pork, Quince Puree, Buttered Tenderstem, Potato and Pancetta Terrine, Marsala Wine Sauce 22.45 Loin of Exmoor Red Vension, Celeriac, Pomme Fondant, Brambly Berries, Parnsip Crisps, Elderberry Jus 28.95 Pan Fried Turbot, Saffron Cocottes, Fine Beans, Clams, Lobster Bisque 24.99 Half a Torbay Lobster min 120g, (Subject to Availability) Cooked in either Garlic Butter or Thermidor Sauce, Salad of Heritage Tomato and Feta, Green Bean & Pinenuts, Garden Leaves, Cornish New Potatoes 24.95 7oz Fillet Steak, Confit Vine Tomatoes, Field Mushroom, Watercress, Choice of Potato 25.95 Peppercorn, Port and Stilton or Béarnaise Sauce 2.50 Additional Side orders 3.00 Choice of Potatoes Market Vegetables Side Salad If your preference is for simple dishes, our fish dishes can usually be simply grilled or pan fried A discretionary 8% service charge will be added to the bill for parties of 8 or more.
Non Meat Menu Starters Soup Du Jour Steamed Asparagus, Hollandaise Sauce Vulscombe Goats Cheese, Beetroots and Walnuts 7.95 Main Course Wild Mushroom Linguine, Spinach, Parmesan Crisp, Tarragon Cream, Pine Nuts, Salad 14.95 Lentil Nut Loaf, Cherry Tomato Sauce, Market Vegetables 14.95 Double Baked Cheese Soufflé, Cream Sauce, Red Onion Reduction, Caper Berries, Side Salad and Choice of Potato 14.00 Spinach & Ricotta Ravioli, Pesto, Mozzarella, Pine Nuts, Avocado Salad 14.00 Omelette of Your Choice & Salad 12.95
Desserts Assiette of Miniature Desserts 7.25 Chocolate Fondant, Hazelnut Brittle, Salted Caramel Ice Cream Lemon Tart, Raspberry Sorbet Vanilla Crème Brulee, Shortbread Biscuit Sticky Toffee Pudding, Caramel Sauce, Clotted Cream Selection of Three Homemade and Local Dairy Ice Creams and Sorbets 5 Artisan Westcountry Cheeses, Fruit, Chutney & Biscuits 10.00 3 Artisan Westcountry Cheeses, Fruit, Chutney & Biscuits 7.25
Cheese Notes Godminster Vintage Organic Cheddar A firm pressed medium to strong cheese. Most noticeable is the cheese's exceptionally creamy, rich, full flavour. Initially mellow with a creamy consistency, Godminster then progresses to a tasty, lingering after bite. Capricorn Goats Cheese A lovely mild, young and nutty goats cheese from Somerset with a soft creamy white curd. Cornish Yarg This nettle wrapped Cornish Yarg is young, fresh and creamy under its natural rind and slightly crumbly in the core. Hand made in round open vats, the curd is pressed and brined before being wrapped in wild nettle leaves foraged from the Cornish countryside. As the cheese matures the edible nettle rind imparts a delicate, slight mushroom taste. Sharpham Brie The Sharpham dairy is based on the Sharpham estate on the banks of the River Dart just south of Totnes in Devon. This is one of the cheese family known as 'mould-ripened', and it's best thought of as Sharpham's take on brie: they were one of the first UK makers to make this style of cheese, and this creamy marvel must still rank as one of the best. Dorset Blue Vinney Made by the Davis family at Bishops Caundle near Sturminster Newton, this traditional Dorset Blue is made with unpasteurised milk from their own herd of cows. It has a drier texture than Stilton but a full flavour and good blue veining. This was reputedly Thomas Hardy s favourite cheese! Why not pair with a port? Niepoort s Tawny Dee, Ruby Dum or their 2009 LBV, Warre s Otima 10yr Tawny. Or for something different why not pair with one of our Cider Brandies? The Somerset Pomona, a secret blend of juice and Cider Brandy from the vintage apple orchards of Kingsbury Episcopi by the Somerset Distillery. After two years aging in oak barrels the flavours have softened and become richer and the apple flavours beautifully complement our westcountry cheeses. Or Somerset Cider Brandy, matured in oak barrels to give a smooth, complex brandy full of subtle aromas. Savour and appreciate the harmony of flavours.
Table D hôte Dinner Menu Starters Soup du Jour Maidencombe Beach Whitebait, Aioli, Salad Grilled Goats Cheese, Beetroot Salad, Balsamic, Pinenuts Mains Lentil Nut Loaf, Cherry Tomato Sauce, Market Vegetables Beef Bourguignon, Creamed Potato, Fine Beans Whole Grilled Plaice, Lemon and Herb Butter, Sugar Snaps Peas Desserts Orestone Mess Vanilla Crème Brulee, Shortbread Biscuit Sticky Toffee Pudding, Clotted Cream Selection of Dairy and Homemade Sorbets & Ice Creams Selection of Three Artisan Westcountry Cheeses, Chutney, Fruit & Biscuits 1 for One Course Main 21 for Two Courses, 27 for Three Courses