Zacry's at Watergate Bay Hotel

A sprightly alternative to Jamie Oliver’s Fifteen Cornwall (just a pebble’s throw down the lane), this freshly minted restaurant within the Watergate Bay Hotel takes its name from the square, rocky outcrop at the south end of the beach. Reeded glass, leather banquettes, zinc refectory tables and black-and-white chevron tiles create a bright, modern brasserie vibe, while the kitchen delivers seasonal dishes packed with big, bold flavours. American and Mediterranean influences loom large – from crisp rock shrimps with KP spicy mayo and white truffle oil or a salad of grilled artichokes, salted almonds, lemon and fresh curd to sea bass niçoise, pork loin chop with maccheroni and greens or Fiorentina steak for two with rosemary potatoes. For afters, try almond pannacotta with honeycomb and poached pear. Eclectic wines and cocktails are also on the money.

Serving up a mixture of contemporary and classic British dishes, Zacry’s is a modern restaurant within the Watergate Bay Hotel named after a nearby rock formation just off the shore. Executive chef Neil Haydock’s exciting menu uses local Cornish produce to create a range of international dishes, which change regularly based on seasonal availability, while an indoor charcoal oven is at the centre of the kitchen. Children are also welcome to eat at Zacry’s, making it a fantastic option both for family meals and for more special occasions.

The interiors of the restaurant give it a brasserie-like feel with a combination of wooden and tiled floors throughout, and a mixture of colourful banquettes and wooden chairs sat around the tables. Meanwhile, floor-to-ceiling windows not only provide plenty of light at Zacry’s but also give diners a view of the beautiful surrounding landscape. There is also a small, decked terrace area, which allows for outdoor dining in the summer.

In terms of the food offering at Zacry’s, the a la carte menu is priced at £39 for two courses or £45 for three. You can expect imaginative starters such as charred octopus with curried potatoes, lime and cucumber pickle and a coconut yoghurt, and black figs served with buffalo mozzarella, and an endive and walnut pesto. Main courses range from English venison loin with creamed white beans, rainbow chard and beetroot salsa to crispy halibut pakora served alongside spinach and braised saffron rice and methi sauce. If you still have room for pudding, there are treats on the menu such as a Tanzanie chocolate and peanut butter torte and a vegan-friendly grilled pear dish.

The short but interesting wine list at Zacry’s features a variety of old and new world wines, with a decent selection available by the glass as well as by the bottle.