Alan C.
Google
Lunch set the tone. Cullen Skink with rye bread—rich, creamy, deeply comforting. The bread crumbled like cake, but it didn’t matter; it tasted right and belonged there.
Oysters bridged lunch and dinner. I’m not usually an oyster person, but these converted me. Briny, clean, unmistakably fresh. A hit of shallot in red wine vinegar and a dash of Tabasco—simple, honest, and confident. Sitting by the fire in the snug of the original Pierhouse only sharpened the pleasure.
Dinner delivered. The Chablis was well chosen and well priced. Chilled langoustines were exceptional—the best I’ve had, and that’s saying something after years on the west coast. Sweet, pure flavour, no interference, with a buttery sauce on the side if you wanted it.
The soufflé struck a fine balance: delicate fish, creamy depth, no excess. I finished it properly, mopping the plate with chips.
Cheese was spot on, sourced from Mellis Cheese—a trusted name, and it showed.
The hotel side matched the food. Staff were attentive, knowledgeable, and clearly proud of what they do. An early check-in was appreciated. The room looked out over water, mountains, and the ferry—quiet, cinematic, exactly what you want here.
I’ll be back.