Agaric Restaurant with Rooms

Our approach at Agaric is relaxed and informal, delivering food of the highest quality, using locally sourced produce. We pride ourselves on the excellence of our raw materials, our cuisine and our individual approach. A fascinating place when things are quiet, large bowls of proving bread dough, sinks with live crabs, prawns & lobster, pans of jams & preserves bubbling away, baskets of wild mushrooms ready for trimming. Nick makes everything daily, bread, pastry, sorbets and ice cream, terrines, soup, fruit vinegars, cheeses, yoghurt, cured meats, smoked fish, salamis, the list is endless, but nothing is bought in except the raw material At night the kitchen transforms into something more hectic. As the orders start to flood in and as the creative culinary process kicks off, the days labour becomes plate after plate of exquisite and mouth watering food. It isn’t messed around with, you won’t find your meal piled perilously high amid drops or squiggles of reduced jus. You will find confidently cooked food which is balanced by it's flavours not by fashion. Independent Newspaper of the Year 2003 Good Food Guide since opening Michelin Guide since 2002 THE MENU Agaric offers the highest quality seasonal & locally produced food, mostly from within 20 miles of the restaurant. During the week, we open for coffee and homemade pastries and offer a light lunch at £12.95. The dinner menu is a la carte, it is produce led so changes daily, but here is a sample menu. STARTERS Tomato and beetroot gazpacho - £5.95 Hot and sour crab soup with prawns, cucumber and coriander - £8.95 Dartmouth crab salad with smoked paprika and lime mayonnaise - £8.95 Lightly curried skate with achar (a Hot vegetable pickle) and organic salad - £7.95 A warm salad of panfried pigeon breast with organic blackcurrants, smoked bacon and finished with raspberry vinegar - £7.95 Stir fried lambs kidney and sweetbread with ginger, garlic and five spice on Japanese mustard leaves - £6.95 Avocado, melon and strawberry salad with an elderflower dressing and avocado oil - £6.95 Served with foccacia, Planeta extra virgin olive oil and Agaric mixed olives MAIN COURSES Grilled Turbot steak with dill hollandaise and steamed local samphire - £18.50 Roast best end of Devon lamb with an asparagus tart and rosemary gravy - £17.95 Panfried loin of Venison with chanterelle mushrooms, and a shallot and red wine sauce - £18.50 Roast breast of duck with a beetroot and blackcurrant compote and organic Swiss chard - £16.95 DESERTS All are £5.95 Agaric meringue with local strawberries, strawberry icecream amd strawberry & elderflower sauce Hot chocolate souffle with double cream Iced honey, praline nougatine with coffee sauce and pistachio biscuits

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