The Black Rock’s Head Chef and proprietor, David Symons, presents the recipe of the well-known Crab Breton.
The Black Rock restaurant is about prime notch Cornish produce, large up to date fish and shellfish, meat and recreation from close by farms and implausible seasonal greens. We’re about good meals, good drinks, good service at a perfect value.
Relaxed trendy bistro with a semi-open kitchen and a recent artwork show. The recurrently altering menu locations its emphasis on contemporary native seafood and cooking is gutsy, rustic and large on flavour. The proprietor is a 3rd generation fisherman and has lots of local contacts.
A FAMILY AFFAIR
Black Rock’s proprietors Emma and David Symons are the fourth era to work from the Black Rock premises, altering its operate from a ironmongery shop to a restaurant in 2008. Emma runs the bottom of the restaurant and David is the inventive pressure inside the kitchen.
The Black Rock is taken into account one in every of solely 5 consuming locations in Cornwall to acquire the celebrated Bib Gourmand Award from The Michelin Guide. This implies the inspectors’ favourite establishments, offering high quality meals and good worth for money.