we had a very delicious lunch at porthminster cafe on 14.5.2015.^^
we ordered a crabmeat seafood linguine & mussels. both dishes impressed us. later we ordered a roasted pineapples dessert. that too impressed, very much indeed. 🙂
we checked out before 11am from trevose harbour house B&B. we were taking the london sleeper from penzance station in the evening at 9.45pm.
over the last few days, we had been to-
minack theatre at porthcurno, porthgwarra, sennen cove walked to land’s end before excellent dinner at tolcarnes inn on 9.5.2015
cape cornwall, botallack mines ending at gurnard’s head restaurant on 10.5.2015
lizard peninsula, from kynance cove to lizard point to lizard village & back to kynance cove on 11.5.2015
st michael’s mount & gardens before lunch at mackerel sky at new street penzance before driving to st ives & walked around the beautiful city, harbour & beaches & had a sunset dining at porthmeor cafe on 12.5.2015
took scenic train to st erth, walk back from carbis bay to st ives, drove to gurnard’s head restaurant for lunch then hike to gurnard’s head on 13.5.2015.
so today we were just walking around town, harbour & beach again & went to barbara hep ford museum before setting down to lunch at another beachside portminster cafe.^^
nice ambience, though not as captivating as the sunset dining at porter cafe. 🙂
the mussels were superb, superlative!^^
very tender, sweet & the gravy was excellent. i am going to try cooking this again, though i used the cheap local mussels in singapore. 🙂
the crabmeat seafood linguine was another huge pleaser!^^
linguine was al dente, and the crabmeat added special texture, freshness & flavours to the already tasty dish. 🙂
good prep crabmeat though very expensive in singapore, and the cheap ones i got from sheng shiong & ntuc were useless, and i sure not doing it from fresh crabs, so this has to stay as seafood linguine w/o crabmeat.
we were very impressed with the roasted pineapples. it came with lychees, coconut ice cream, a mango pudding & coconut flakes. i am going to do this myself but using fresh mango. ^^
the owner chef was born in australia. he published a cookbook which we flipped through while having lunch. i am going to try out couple of the dishes, a flamed squid & a curry cod (replacing the monkfish).^^