Just some of our restaurant reviews:
"There’s a food revolution quietly happening in Ilfracombe; and restaurants like The Capstone are at the forefront of a brand-new wave of quality dining experiences. The new owners have taken bold steps to blend the past with the present – and how well they’ve done it. Think gold painted walls, handmade seagrass wallpaper and a stunning hole-in-the wall strip fireplace proudly framed by antlers that tip the tiniest of winks to the town’s Exmoor heritage. While the settingis a delight, the menu gives a whole new meaning to the phrase ‘food for thought’.
A handful-and-a-half of starters and mains all scream ‘eat me’, so it’s handy to be able to mull over your order with a few marinated olives and perhaps a glass of Dart Valley Reserve.As hard as it was to wave goodbye to the black tiger prawns pan-fried in a chilli and rosemary butter –oh, and the mussels in a tomato and chorizo salsa –
mypartner and I decided to go for lamb koftas with tzatziki, andDevon smoked fish cakes with coriander and spring oniontartar sauce. Next up, a teetering tower of West Country seabream fillets on a bed of fennel, orange and rocket salad andpotato gateaux arrived for my partner. For me, a ‘Capstone’ pavé cut sirloin steak, generous stack ofJenga chips, peppery fresh rocket and a Devon blue sauce. We weren’t the only ones masterminding a return visit; diners on a nearby table were even laying claim to
the lobsters that would be making a two-minute basket
trip from boat to kitchen on Saturday afternoon."
"Making a choice from the list of magnificent main courses was incredibly difficult."
"Lobster caught from Ilfracombe pier earlier that day, pan-fried chilli tiger prawns and sea bream fillets with fennel and orange call like sirens to my senses."
"For fear of falling into a cliché gorge: the steak melted in my mouth like ice cream in the summer sun and the home-cut chips were cooked to perfection."
"At this point I would usually try to construct some flowery, linguistic sentence to describe how tasty it was but frankly the words fail me — it was delicious."
"We finished our drinks watching the fire light flicker in each other's eyes, our taste buds tantalised and our bellies bursting."
"There’s a food revolution quietly happening in Ilfracombe; and restaurants like The Capstone are at the forefront of a brand-new wave of quality dining experiences. The new owners have taken bold steps to blend the past with the present – and how well they’ve done it. Think gold painted walls, handmade seagrass wallpaper and a stunning hole-in-the wall strip fireplace proudly framed by antlers that tip the tiniest of winks to the town’s Exmoor heritage. While the settingis a delight, the menu gives a whole new meaning to the phrase ‘food for thought’.
A handful-and-a-half of starters and mains all scream ‘eat me’, so it’s handy to be able to mull over your order with a few marinated olives and perhaps a glass of Dart Valley Reserve.As hard as it was to wave goodbye to the black tiger prawns pan-fried in a chilli and rosemary butter –oh, and the mussels in a tomato and chorizo salsa –
mypartner and I decided to go for lamb koftas with tzatziki, andDevon smoked fish cakes with coriander and spring oniontartar sauce. Next up, a teetering tower of West Country seabream fillets on a bed of fennel, orange and rocket salad andpotato gateaux arrived for my partner. For me, a ‘Capstone’ pavé cut sirloin steak, generous stack ofJenga chips, peppery fresh rocket and a Devon blue sauce. We weren’t the only ones masterminding a return visit; diners on a nearby table were even laying claim to
the lobsters that would be making a two-minute basket
trip from boat to kitchen on Saturday afternoon."
"Making a choice from the list of magnificent main courses was incredibly difficult."
"Lobster caught from Ilfracombe pier earlier that day, pan-fried chilli tiger prawns and sea bream fillets with fennel and orange call like sirens to my senses."
"For fear of falling into a cliché gorge: the steak melted in my mouth like ice cream in the summer sun and the home-cut chips were cooked to perfection."
"At this point I would usually try to construct some flowery, linguistic sentence to describe how tasty it was but frankly the words fail me — it was delicious."
"We finished our drinks watching the fire light flicker in each other's eyes, our taste buds tantalised and our bellies bursting."