Spring at Àclèaf
As winter fades and the first shoots of spring emerge, Àclèaf embraces the season with a menu that reflects the vibrancy, freshness, and renewal of Devon's landscapes. The arrival of longer days and warmer air brings an abundance of bright, delicate flavours — ingredients at their peak, hand-selected to showcase the essence of spring. Carefully curated by Head Chef Scott Paton, each dish is a celebration of the season’s finest offerings, prepared with innovation and creativity.
"As Àclèaf's teams look forward to the promise of warmer days and blue skies, our excitement for spring starts to fill the air, the bounty of colourful produce starting to emerge brings new life and promise to what's been a long winter... I think we're all ready for some uplifting vibrant colours and flavours and we can't wait to welcome you" - Head Chef, Scott Paton
Your journey begins with a selection of exquisite dishes designed to awaken the senses: CAVIAR Daurenki, walnut; TUNA shiso, sesame; CRAB curry, mango; or CHICKEN LIVER Pedro Ximénez, brioche. These vibrant plates capture the flavours of spring’s first harvest, setting the stage for the courses ahead.
Next, immerse yourself in the season’s abundance with TURBOT green chilli, yuzu; QUAIL chanterelle, Alba truffle; VEAL vadouvan, smoked garlic or SCALLOP ginger, kaffir lime. Light yet complex, these dishes embrace the natural balance of spring — where bright, clean flavours meet subtle depth.
For the main course, indulge in dishes inspired by the season’s richness: LAMB celeriac, preserved lemon; SQUAB beetroot, cassis; HIGHLAND WAGYU Perigord truffle, artichoke or SOLE mushroom, oyster. From the elegance of new season vegetables to the richness of spring meats and seafood, each plate is crafted to showcase the beauty of the changing landscape.
To conclude, experience the delicate sweetness of the season with CHOCOLATE Nicolas Berger, pistachio; VANILLA rhubarb, rose; MANGO coconut, yuzu or WALNUT coffee, marmalade. These desserts bring together floral notes, gentle citrus acidity, and comforting warmth, mirroring the fresh energy of spring itself.
Our carefully curated wine pairings are selected to complement the bright flavours of the season while enhancing the elegance of each dish. Whether savouring the delicate sweetness of CRAB curry, mango or the rich depth of VEAL vadouvan, smoked garlic, our sommelier will guide you through an exceptional selection, designed to elevate your dining experience.
Four-course Àclèaf menu £120 | Wine flight £80pp