RNO: Realising a dream -- Early Spring -- Pickled Herring, Rye and Rhubarb Ketchup -- Marinated Gurnard, Fennel, Blood Orange and Chilli -- Crab and Asparagus -- Cuttlefish Fritters and Wild Garlic Soup -- Lobster, Globe Artichoke, Pea and Mint Purée -- Fish and Seafood: A Chef's Challenge -- Plaice with Mussels and Samphire -- Lemon Sole and Salsify with Green Mayonnaise -- Malted Orange Profiteroles and Bitter Chocolate Sauce -- Lime Tart, Meringue and Roasted Banana Ice Cream -- Shortbread Custard Creams -- Late Spring -- The Location: Port Isaac -- Crab Scones -- Raw Wild Gilt Head Bream with Pea and Mint -- Lobster and Cuttlefish with Red Pepper Sauce -- Cured Salmon, Seaweed Salad Cream and Cucumber Relish -- Scallops, Asparagus, Samphire and Smoked Butter Hollandaise -- Jax Buse: Our Asparagus Supplier -- Haddock, Broad Beans and Smoked Haddock Potatoes -- Red Mullet, Squid Salad, Courgette and Fennel -- Chocolate Tart, Cherries, Pistachio Ice Cream and Tuiles -- Rhubarb and Orange Trifle -- Raspberry Ice Cream Sandwich -- Early Summer -- Smoked Mackerel Fritters and Gooseberry Pickle -- Raw Gilt Head Bream, Tomato Water and Samphire -- Cornwall: A Food Lover's Paradise -- Salt Cod, Lobster Scampi and Lobster Sauce -- Scallops, Braised Fennel and Broad Beans -- Gurnard with Kohlrabi and Saffron Aïoli -- Triggerfish, Aubergine Purée, Sardine and Tomato Ketchup, Tomato and Olive Dressing -- Griddled Bass, Olive Oil Mash, Baked Courgettes and Hazelnuts with Mustard Dressing -- The Menu: A Taste of the Seasons -- Strawberries, Elderflower Custard and Strawberry Champagne Sorbet -- Arctic Roll, Raspberry Sorbet and Sugared Almonds -- Chocolate and Brandy Truffles -- Late Summer -- Lobster Vol au Vents -- Red Mullet and Red Pepper Tart with Smoked Paprika -- Cured Mackerel with Cucumber Jelly.

Marinated Squid with Ink and Tarragon Dressing -- Our Wine List -- Bream with Cauliflower, Fennel and Potato Dumplings -- Monkfish with Ceps and Oxtail Sauce -- Baked Hake, Creamed Corn, Pickled Red Onions and Peppercorn Sauce -- Richard Hore: Our Vegetable Grower -- Blackberry and Apple Tart, Cinnamon Mousse and Cider Sorbet -- Blackcurrant Pavlova, Bitter Lemon Sorbet and Clotted Cream -- Almond and Raspberry Biscuits -- Early Autumn -- Roast Onion and Cheddar Straws -- Cured Monkfish, Fennel, Ginger and Yoghurt -- Mackerel, Mushroom Cream and Pancetta -- Gurnard with Porthilly Sauce -- Wing of St Mawes: Fish and Seafood Supplier -- Bass with Leeks and Tartare Hollandaise -- Turbot, Celeriac, Pickled Jerusalem Artichokes and Sprouting Broccoli -- Lobster with Roast Onions and Carrots -- Camel Valley Vineyard: Our Local Winemaker -- Vanilla Cream, Sweet Wine Jelly and Passion Fruit -- Raspberry Ice Cream and Dark Chocolate -- Blackcurrant Jellies -- Late Autumn -- Smoked Mackerel Choux Buns -- Dover Sole and Leek Terrine with Crab Dressing -- Hen Crab, Crab Custard and Apple -- Calum Greenhalgh: Our Crab and Lobster Fisherman -- Red Mullet, Basil Salad Cream and Pickled Carrots -- Scallops, Parsnips and Curry Sauce -- Monkfish with Seaweed Hollandaise, Sprout Tops and Cauliflower -- Brill with Roast Pumpkin and Wild Mushrooms -- Plum Sponge, Bay and Honey Yoghurt Sorbet -- Mulled Pear, Bitter Chocolate and Gingerbread Ice Cream -- Apple and Cinnamon Doughnuts -- Early Winter -- Curried Crab on Toast -- Cured Brill, Grapes and Pumpkin Seeds -- Soused Mackerel, Pickled Onion and Green Sauce -- Baked Scallops, Jerusalem Artichokes, Devilled Butter -- Rock Shellfish: Porthilly -- Dover Sole with Clams, Parsley and Garlic -- John Dory with Squid, Watercress, Celeriac and Salami -- Chris Prindl: Artisan Potter.

Red Mullet, Chicory and Shrimp Sauce, Shrimp Fritters -- Pear and Almond Tart with Amaretto Ice Cream -- Custard Tart, Roast Quince, Quince and Ginger Sorbet -- Caramel Chocolate and Sea Salt Fudge -- Late Winter -- Smoked Cod's Roe Dip with Sourdough Crisps -- Raw Scallops, Roast Onion, Parsnip Crisps and Chilli Oil -- Lemon Sole with Oyster, Cucumber and Dill -- Crab with Pickled Beetroot and Ginger Dressing -- The Fishermen's Mission -- Cod, Cuttlefish and Beans, Lemon and Garlic Dressing -- Turbot, Champagne and Caviar -- Hake and Mushrooms with Roast Garlic and Saffron Potato Purée -- Dark Chocolate Mousse, Stout Cake, Milk Ice Cream and Blood Orange -- Mango Ice Cream Sandwich with Toasted Coconut Sorbet and Lime Syrup -- Espresso Custard Tarts -- The Staff: A Great Core Team -- Basics -- Vegetable Stock -- Fish Stock -- Shellfish Stock -- Vinaigrette -- Fermented Starter Dough -- Index.