our glencree house B&B proprietor andrew recommended & reserved 2pax table for us at tolcarne inn on 9.5.2015.^^
restaurant had many good reviews on tripadvisor. should be great for pre mother’s day dinner. 🙂
restuarant was located in newlyn by the sea.
chef ben tunicliffe started abbey restaurant in penzance & won a michelin star in 2003. he sold out in 2008 & went into joint venture at another restaurant but later started tolcarne inn at newlyn in 2012.
menu was on the blackboard. it’s like 90% fish!^^
the pan seared scallops with apple sauce was absolutely magnificient! we saw an nice elderly couple (they were from devon) having that & my wife ordered it. the searing was perfect, texture was firm & scallops were sweet & excellent with the apple sauce. 🙂
i took the server’s recommendation of pan-fried mackerel with crab cous cous. somehow they managed to make this as different from the japanese saba (oily robust flavourful which i also like) as can be. this dish was quite refine, almost like poached & pan-fried, without the strong robust flavours but very tasty. the crab cous cous & rockets were excellent sides.
the restaurant had a homely bar atmosphere & chatter. the server chatted a bit with us & the couple at the next table. 🙂
it was fish after fish, we had fish mains after ably executed fish appetisers, so we high into our quota of fish.
wife liked the pan-fried hake. it was supposedly cod like, but texture wise felt more seabass like. it was superbly executed, very crispy and tasty. the gnocchi & was were also excellent.
& the john dory i had was equally delightful.
i was telling the server that’s not my preferred fish (dory fillet in singapore like so so for me). he replied that perhaps i might change my opinion after this. haha!^^
i liked both the fish main dishes. i think they were quite excellent for a fish dish. of course i still generally prefer meat dishes to fish. 🙂