Having brought the Smokehouse to the good people of Porthleven and their annual influx of visitors, Jude and Jane Kereama have now switched their New Zealand charms and attention to Kota, a delightful harbour-front property, skilfully restored to retain its ancient charm.
For those who might be looking to stay, they have two double ensuite rooms; the larger one is family sized with a double and single bed and stunning harbour views. Please check for special off-season prices as well as deals when having dinner. View more details on their Website
. It is rated as a 3 star Restaurant with Rooms by the AA.
Organic is the name of the game and their seafood, meat and game has survived the process without losing flavour. Vegetarians will rejoice in the trio dish that includes truffled cauliflower soup, roasted red peppers stuffed with tapenade and goat's cheese, and tempura of sweet potatoes.
The rest of us can expect to find Falmouth bay Pacific oysters either natural with shallot vinegar, tempura battered with wasabi tartare, or grilled with soy ginger dressing; five peppered spiced venison carpaccio with summer berry salsa and truffle oil, or Cornish mussels either with chorizo, orange, chilli and coriander or marinère.
Main course offers beer battered pollack with fries and wasabi tartare, a sensational duo of duck involving breast and spring roll, or a mouth watering Kota style seafood platter. Monkfish comes wrapped in roasted Parma ham with new season asparagus, parmesan risotto and gremolata. Amongst the specials look for seared swordfish steak with a strong supporting cast including chickpea salad, the cured wild salmon, or the simply mouth watering sweet potato and smoked chilli soup.
Back this with a wine list comprising a striking selection of sixty or so internationally grown bins, plenty of them from New Zealand, a few Cornish, a wonderfully relaxed atmosphere and you have a recipe for a night out that will take a lot of beating.
They also offer an amazing value £14 fixed price two course dinner with choice of two starters/mains/desserts, available between 5:30 - 7 pm Monday to Saturday. It might show a choice of smoked haddock chowder or chicken liver and foie gras parfait with brioche, followed by Kota fish pie or puff pastry wrapped corn-fed chicken breast with mushroom and thyme stuffing, swede mash and creamed leeks, finishing with sticky toffee pudding with toffee sauce and homemade hokey pokey ice cream or white chocolate and raspberry bavarois.